clams – Riveted

Spicy Steamed Clams

Laura Domela — Thu, 23 Jan 2014 14:15:42 +0000

Last night we made spicy steamed clams (using the clams we picked up in Newport on our way back from the Oregon Coast Aquarium). They were delicious. Here's the recipe if you're interested:

Spicy Steamed Clams

3 lbs. fresh clams
3 Tbsp. olive oil
4 cloves garlic, minced
1/2 tsp. red pepper flakes
1 Tbsp. tomato paste
1/2 cup dry white wine
1/2 cup clam juice
1/2 cup cooked, crumbled chorizo
1/8 cup finely chopped Italian parsley

Cook chorizo ahead of time and set aside
Rinse clams so they're free of grit…toss any that are open (and don't close when you tap 'em)
In a large pot, heat the olive oil over medium high heat. Add garlic and stir until garlic starts to barely turn golden. Add pepper flakes, stirring in with the garlic, and then add the tomato paste and stir to combine everything together.
Add the wine and clam juice and bring to a boil. Cook at a low boil until the liquid is reduced by a third, about 10 minutes. Add the clams and the chorizo, cover, and cook until clams open, about 3 to 5 minutes.
Add parsley and stir to combine.
Serve with crusty warm bread if you like…we didn't have any, but it would have been great with the broth.

Steamed Clams in Saffron Broth

Laura Domela — Mon, 01 Jul 2013 01:09:00 +0000

This here? This here is what I did with the clams we picked up today in Ilwaco. And this here…was awesome.

Ingredients:

Large pinch of saffron
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
1 large shallot, finely chopped
1/2 cup dry white wine
3 lbs small clams
1 tomato, cut into 1/4-inch dice
2 tablespoons chives, chopped
Pinch of freshly ground pepper
a dozen or so slices of Spanish chorizo (we used Chorizo Rioja from Olympic Provisions)

Directions

Crumble saffron into 1 cup of boiling water. Set aside to steep.
Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and sliced chorizo. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with chives and pepper, and serve immediately (with garlic bread).

Another Trip to Tomales Bay

Laura Domela — Wed, 13 Jun 2012 22:03:13 +0000

Took a little lunch break from work today and headed back down to Tomales Bay. We stopped at Nick's Cove and had a delicious lunch. This is the pier out to the Boat Shack where I hear you can call in your order and they'll bring your lunch out to you, but we ended up in the dining room instead this time.

We ordered a starter of deviled duck eggs topped with duck confit bits, and entrees of dungeness crab eggs benedict (with arugula salad, avocado, hollandaise), and prawn tacos (with cabbage, chipotle aioli, avocado puree, and cilantro crema). Portions were good and not too large, and everything was very good. Definitely would go back.

Nick's Cove has an interesting history. They've also got some sweet looking cabins for rent with decks right out on the bay.

Also, check out this cool Yellow Pages book cover they've got up the bar:

I made myself a little abstract from the cloth ceiling in the dining room by the windows:

After lunch we headed down to Hog Island Oyster Co. to….well….you know….get some more shellfish. Outside they've got a really cool BBQ/raw oyster bar (made out of a boat!) with beer and wine, and then right along the bay there are picnic tables you can reserve (each with its own little barbecue). Pretty great!

We brought home a large bag of small Hog Island Sweetwater oysters, two pounds of Hog Island Manila Clams, and two dozen Hog Island Kumamotos.

I think I'll make a clam linguine tonight with the little manila clams, and maybe we'll have an appetizer of a dozen Kumamotos with a champagne mignonette. Yucky.