Monday, May 6, 2013

everything is going to the
All dogs lead to the fish stand
Most people know that I'm dog deprived, since Henry and Violet, my two English Bull Terriers (click here) died two years ago.  I'm the attack dog on market days, happily mugging any dog stopping by. Luckily for me, whether the owners want fish or not, the dogs can't resist. Just one whiff and the pulling begins. 
 As you may have noticed, Shamus is a frequent celebrity in my posts, because he's a mini version of Violet.  One of these days I'll just have to bite the bullet and get another and then my life will once again go to the dogs

my collaborators
(isn't it funny how dogs won't look at you when you take their photo)

Wednesdays are not complete without a kiss from Shamus



Violet's idea of a condo

her favorite position

 and I couldn't resist the continuation of spring
cherry blossoms, Brooklyn Botanic Gardens

and what's at the market
 lastly, and with sadness
a pleasure to see every Wednesday when he and Gail would come to Blue Moon to pick up his standing order of a dozen clams (the smallest possible)

Clams Casino
(because life is a gamble and at 97 Larry played it well)
and, everything tastes better with bacon
Heat 2 tablespoons of butter in a skillet over medium heat. Add 3 slices bacon and saute until cooked, but not quite crisp.  transfer the bacon to a plate and reserve.

In the skillet add 3 tablespoons red pepper to the bacon drippings and cook for 2 minutes. Add 3 minced garlic cloves and cook for 1 minute more. 
Turn off the heat and stir in 1/3 cup plain breadcrumbs, 1 tablespoon parmesan cheese, and salt and pepper to taste. Reserve the mixture until needed. 
 Add about 2 inches of water to a heavy pot with a tight-fitting lid, and bring to a rapid boil over high heat. Add 18 littleneck clams, cover, and cook for about 5 minutes, or just until the shells open. It's critical to remove and drain the clams as soon as they open. Allow the clams to cool until they can be handled. 
Twist the clam shells apart, and remove the clam. Place the clam back into the deeper of the two shell halves. Spread coarse salt on a heatproof baking dish, and set the clams on top of the salt, pressing in slightly.
Divide the breadcrumb mixture evenly over the top of each clam shell, and top with one piece of bacon. Broil on high, about 8 inches from the heat, until the tops are browned and the edges of the bacon are crisp. Sprinkle on a bit of fresh parsley, and serve hot with lemon wedges.