If modern marvels have taught me one thing, it’s that you can sic too much tech on a task, like hydraulic pumps for clam harvesting.
This seafood ceviche is spicy because the addition of a fair amount of crushed ajís or whatever dried chiles you have available.
Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent.
I usually add chopped green New Mexican chile to this chowder recipe but since the only fresh green chile I could find were Anaheims that were too mild, I decided to use the juice from the serranos since I knew it was hot.
Linguine served with chile spiced clam sauce is a popular “il primo piatto” or the first course in a meal of many courses.
Smoked shellfish is becoming popular at up-scale restaurants where they are often presented as appetizers or as part of a salad or entrée.
If you have the privilege of living along the coastal regions of the Northeast as I do or have taken a visit to the shores of Maine, you’ve probably experienced a clam bake or, at least, a clam boil as a culinary adventure.
My preference is to shuck the clams before smoking so they absorb more of the smoke flavor, but whole clams can be smoked until the shells open, about ten minutes.
I first met Ivar’s Acres of Clams and Pier 54 Fish Bar when I was a kid in college studying animation. You can tell how well the latter worked out (spoiler: I ain’t exactly working for Disney). My venture into the former, however, was much better. I’d stopped into Seattle […]