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.
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.
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.
