Monday, July 25, 2011

Clam up

A term for keeping your mouth shut like the clam shell that won't open.  Ah, but when they do, what deliciousness! I just returned from Martha's Vineyard and while there read A Deadly Vineyard Holiday.  This is one of a series of mysteries by Philip Craig set on the island.  In this book J.W. gives a clamming lesson and offers the official song "My darling Clammin' Time".
Clam 101: " the littlest ones are called littlenecks, and about half the people in the world like them raw on the half shell, while the other half wouldn't eat one on a bet.  The next size up are called cherrystones and they usually get cooked, one way or another.  We like them broiled on the half shell with some garlic butter, a few breadcrumbs and a bit  of bacon.They call those clams Casino and a lot of people who wouldn't eat a raw littleneck will scarf down Casinos by the peck  Then you get up to bigger quahogs that you  chop up for chowder or stuff and bake in the half shell."
J.W. also cooks up Ritz ScallopsMix 1 lb. of scallops and 1 cup crushed Ritz cracker crumbs together in a baking dish.  Pour 1/2 cup melted butter over the top.  Bake 25 minutes at 375 degrees.

No comments:

Post a Comment