The Drunken Clam

What is this? A second post this week?? I maintain that you shouldn’t get your hopes up, but for now – here’s some food.

The Drunken Clam

clams

Ingredients:

  • 2 tbs butter (or Vegan butter, which is what I use and works great)
  • 1 tbs olive oil
  • one large shallot, chopped
  • two large garlic gloves, chopped fine
  • one large heirloom tomato, diced
  • 1/2 – 1 cup white wine (I suggest Pinot Grigio)
  • fresh lemon
  • one bag of Littleneck clams – usually around 50 or so clams – scrubbed and rinsed well
  • handful of parsley, chopped

Method:

  1. Heat the olive oil and butter in a large skillet with a lid over medium heat. Once the butter begins to bubble, add the garlic and shallot and saute 2-3 minutes until shallot starts to become translucent, then add in the diced tomatoes, salt and pepper to taste and stir for two more minutes.
  2. Pour in the wine, stir to combine, and bring to a light boil, then reduce heat back to medium and add the clams and the juice of half a lemon, and stir gently to incorporate the sauce, then put the lid on the skillet and let sit for 7-8 minutes.
  3. Take the lid off, pour in a little bit more wine and a tablespoon more butter, a squeeze of a lemon wedge as well as the parsley. Stir to combine, then with a slotted spoon, divide the clams between the bowls then pour the remaining sauce in the pan over each of the bowls of clams.
  4. Serve with hot, toasted French bread, a lemon wedge and the rest of that Pinot Grigio. This serves four normal people or two of us.

The Littleneck clams I purchased were from Cherrystone Aqua Farms which farms and harvests clams and oysters on the Eastern Shore of Virginia. Yes, Cherrystone is also a type of clam, but did you know Littlenecks and Cherrystone clams are the same clams? These as well as Topnecks are all just Quahogs – their different names simply refer to their size, with Littlenecks being the smallest, then Cherrystones , then Topnecks are big boys and the clams that are just called Quahogs are the largest. Smaller clams will do better in this recipe as the larger a clam gets, the tougher it gets. Quick steams with light sauces like this are best done with young, tender clams. Chowders and stuffed clams can be done with your Topnecks and Quahogs. So you see – bigger is not always better.

Clams are low in fat and high in protein and they offer higher than average amounts of necessary minerals like selenium, zinc, iron and magnesium as well as B vitamins and niacin. They’re also painfully easy to make, as you can see from above. People get freaked out by seafood and even more freaked out by bivalves. There’s really nothing to be afraid of, but there are some things you need to make sure of when dealing with clams and other bivalves such as mussels or oysters:

  • Buy them fresh from a reputable fish monger or seafood market
  • Keep them cold until you cook them (in a bowl of ice in the fridge is best)
  • Rinse them well before cooking – they dig around in the dirt for a living….
  • Once you have cooked them, check for shells that did not open. Any shells that didn’t open during cooking should be disposed of as this is indicative that the clam may have been dead prior to cooking and therefore not of the freshest variety. If you got a batch where several clams didn’t open, that means they weren’t fresh and you might want to purchase from a different seafood market next time. Having one or two that don’t open, though, is pretty normal.

So don’t freak out. Just split a bottle of wine with those clams and relax.

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Eggy Eggy Parm Parm

For you Tom Haverford fans out there . . .


ANYways. I’m a horrible blogger. Two weeks in between posts? Blogging suicide. But I have an excuse. The days/weeks/months have been FLYING by lately, have they not? I’m not sure if it’s because of the election and how much of the past several months I’ve had to just tune out and hum songs in my head while I consider moving out of a swing state to Texas before the next major election, or if it’s about daylight savings time and so the days just seem shorter, or if it’s just that ramp up to the holidays where we all sort of run around like chickens about to get their heads cut off, but in any case, the time between my blogs feels like hours. The last one was right before Halloween, which was like, yesterday, right?

In any case, I present to you: eggy eggy parm parm (aka Eggplant Parmesan):

Eggy Eggy Parm Parm

This is a super fun joke for you Parks and Rec fans. For everyone else I just sound a little spastic.

This meal came together in some fun ways. The sauce is my tomato sauce I’ve posted about twice, and now thrice, cause I’m obviously obsessed with it. And the eggplant came from Mattawoman Creek Farms on the Eastern Shore of Virginia. Last weekend the organization that I direct, Buy Fresh Buy Local  Hampton Roads, helped organize a local food tour on the Eastern Shore. Several farms, restaurants and wineries participated and opened their doors to the public, gave free wine tastings and specials, etc. I’ve been up the shore a few times in my life, but never to spend any real, good quality time, so I was excited to spend the day up there. We took the dogs with us, and they even got a behind-the-scenes tour of Mattawoman Creek Farms, a beautiful and incredibly well run Organic Farm that produces what I think is probably world-famous lettuce, among lots of other things. They have an incredibly long season because they use green and hoop houses very efficiently. I’m really sorry I didn’t take any pictures there, but I was wrangling two dogs in a muddy field just a few days after hurricane Sandy blew through.

We also visited two wineries, Holly Grove Vineyard and Chatham Vineyard. They are both really great and we bought a bottle of Petit Verdot at Holly Grove and the Church Creek Chardonnay at Chatham. Also, they have winery dogs, so you can’t hate that:

Anyways, back to the parm. We didn’t get a chance to go grocery shopping yesterday, so when I went to put dinner together a box of spaghetti, an eggplant and my frozen tomato sauce just made sense. As per usual, I do not really have a recipe for this, but I can tell you my process.

First, I peel the eggplant and cut it into 1” thick rounds. This was a huge eggplant, so I took two of the rounds and diced those pretty small to add to the sauce.

I took the rounds and dredged them in egg, then a breadcrumb/flour mixture and put them on a baking sheet. They went into a 350 degree oven for 20 -30 minutes or until they were easily pierced with a fork. Tender, but not mushy. About 2 minutes before they were ready to come out, I topped them with shredded mozzarella.

The diced eggplant pieces went into olive oil in a large pot and were sauteed with garlic and Italian seasoning until they were tender. Then the thawed tomato sauce went into the pot, maybe two cups? But use however much you need for however many people are eating. To this I add tomato paste to thicken the sauce. Remember, the sauce I make is more like tomato sauce in a can than pasta sauce in a jar, it’s the base for sauces, so it needs to be thickened in some way before putting on pasta. I let this simmer while the eggplant baked.

Cook your pasta according to the directions, drain, then mix into the tomato sauce to keep warm while the eggplant finishes up. Serve the eggplant over the pasta, top with Parmesan and parsley or a little more mozzarella. Do not eat this without wine. Preferably a cab sav, shiraz or chianti.

Yes, those are Halloween napkins. See, I really think Halloween was just yesterday.

I know this is not the traditional way to make eggplant parm, where you bake it with the sauce and big slices of mozzarella right on top and then served without pasta, but I’m not Italian, so there ya go. I also know I have posted a lot of eggplant related dishes. I just love it. People are scared of it, I’ve realized lately. They think it needs to be salted and rinsed and fussed over and that if you don’t do it just right it’s bitter or tough. I have never found any of this to be true. I don’t salt or sweat mine, I peel it, roast, bake or saute it, and I’ve never had one that tasted anything but delicious. And because I like to eliminate meat where I can in our diet, eggplant is the perfect substitution for chicken in this dish, or for sausage or ground beef in the sauce. It just makes the meal heartier while also making it healthier. I also like to use my method above of peeling, cutting and then breading the eggplant slices, then I put them on a baking sheet and freeze them. Then you can take out individual slices of eggplant straight from the freezer to the oven and bake them whenever you want them throughout the winter. I use them in this dish, or baked and put on a sub roll with marinara and provolone in place of meatballs or just as eggplant “filets” topped with bruchetta, cheese, olive tapenade – whatever you want!

How do you like to prepare eggplant? Are you scared of cooking with eggplant? What eggplant myths have you been told?