| INGREDIENTS
Steamed Clams
4 lbs clams, soaked for 2 hours
in salt water and scrubbed
1⁄4 cup extra-virgin olive oil
1 medium white onion, peeled and sliced 1⁄4-inch thick
2 cloves garlic, peeled and crushed
1 cup white wine
1 cup parsley, coarsely chopped
Heat olive oil in large stock pot with a tight-fitting lid over medium heat. Add
onion and cook until soft. Add garlic and cook for an additional 2 minutes. (Onions
and garlic should be very fragrant but not browned.) Add wine and clams. Cover
immediately. Steam until clams have opened (about 5 minutes). Discard any clams
that have not opened. Heap clams into serving bowls with remaining broth. Garnish
with parsley.
Steamed Crabs
INGREDIENTS
4 fresh whole crabs
1 medium white onion,
peeled and cut in half
2 bay leaves
Put 4 inches of water in large stock pot with tight-fitting lid. Add onion and
bay leaves and bring to a boil. Add whole, cleaned crabs and cover. Steam until
shells are bright red (about 10-15 minutes). Crabs may
be served hot or cold. (If served hot, briefly run under cold water so that shells
can be safely handled.)
Baby Potatoes
INGREDIENTS
3 lbs baby yellow potatoes,
cut in half lengthwise
1⁄4 cup olive oil
1⁄4 cup butter
3 cloves garlic, peeled and crushed
Sea salt (preferably celtic or grey)
Freshly ground pepper
1 cup parsley, coarsely chopped
Boil halved potatoes in salted water until just cooked. (Pierce with a fork and
if potato falls off when lifted, they’re done.) Drain potatoes into a colander.
Turn heat to low and return empty pot to burner. Add olive oil, butter, garlic
and some sea salt and black pepper. Once butter has melted, add potato halves
and parsley and toss gently to coat. Remove from heat and place potatoes into
a large serving bowl. Season to taste.
Grilled Corn
INGREDIENTS
8 ears of corn, husks on
1 cup melted butter
Pull corn husks down halfway, exposing half of cob. Place on medium-low grill,
turning
periodically until cooked (about
10-12 minutes). (If grill is too hot, corn will burn before it is cooked.) Brush
exposed corn with melted butter and serve.
Steamed Green Beans
3 lbs fresh green beans, washed and trimmed
Sea salt
Freshly ground pepper
Steam green beans until you can just pierce them with a fork (or until they no
longer “squeak” against your teeth when chewed). Run under cold water
to preserve colour. Sprinkle with sea salt and pepper to taste.
This feast makes 8 servings; double or triple quantities to serve a crowd.
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