clambake 2009

This weekend was filled with two of our favorite things- good friends and good food! I would say our first annual "Clams and Yams" clambake was a success. Luckily, we are friends with some really good cooks, and everyone pitched in and brought over wonderful food!

The menu-

marcona almonds and manchego cheese

littleneck clams w/ garlic, wine, butter, and herbs

spicy grilled chicken (find the recipe here)

corn chowder (find the recipe here)

root vegetable stew

simple slaw

sweet potatoes w/ cinnamon butter

fresh baguettes

apple crumble (recipe coming soon!)

pumpkin roll

wine and beer

Yeah, I know-- that's a damn good menu!! We had a great time eating and talking, and just enjoying the fall feast. Looking forward to making this an annual event!

Clams w/ butter, wine, and garlic

You'll need:

1 cup unsalted butter

1 cup dry white wine

2 tablespoons minced garlic

6-8 dozen small hard-shell clams, scrubbed

1/2 cup chopped parsley

good french bread, for mopping

Steam or grill clams until they pop open. Discard those that do not open.

In the meantime, combine butter, wine, garlic, and a pinch of salt in a small saucepan over low heat.

As the clams open, place the cooked clams in a large bowl. Then slowly pour the butter and wine sauce over the clams. Toss to coat. Sprinkle the parsley over the top of the clams. Use the bread for mopping up the sauce. Enjoy!

Simple Slaw

1 head of green cabbage, cored and sliced thin

olive oil

apple cider vinegar

celery seed

sugar

kosher salt

Place cabbage in a large bowl. Drizzle with a few tablespoons of olive oil, and a few tablespoons of apple cider vinegar. Add 1 teaspoon celery seed, and a few pinches of both sugar and salt. Mix thouroughly. Taste. Add more oil and/or vinegar, and adjust seasonings as needed. You want the cabbage to be coated in the dressing, but not soaking in a soup.