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More Oysters and Clams

Oysters1

The oysters we got from Tomales Bay yesterday went on the grill last night with a little olive oil and some canadian bacon. I made a sauce of melted butter, hot sauce, and parsley to add right at the end. They were even better than the night before.

For the clams, I sauteed some garlic in olive oil (about 4 cloves in 2 Tbsp), added about a cup of white wine and reduced by half, then added the clams (we had about 25 clams) and covered to steam.

Clams

As soon as the clams started to open, I put in a couple chunks of butter (about 3 Tbsp) and some red chili flakes and covered so the rest of them could open (all of them opened), then served 'em in a bowl with broth and garnished with chopped parsley.

Clams_done2

We had a side of fresh asparagus, some garlic sourdough bread, and the bottle of Dutton Goldfield Chardonnay we picked up the other day. It was a fantastic meal. There's something I really love about getting local food to cook with we're on the road...especially seafood. I think we'll go get some more and try another recipe (or four) while we're here.

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