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The Definitive Guide to the Quiet World of Salt Water New England. Photo by Muffy Aldrich
Muffy Aldrich
Editor, The Thing Before Preppy - The Definitive Guide to the Quiet World of Salt Water New England. Co-founder, Short Sims. From a 12th Generation New Englander. Since 2010.
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As often as possible and in large quantities.
ReplyDeleteI love a lobster bake on the beach. Layered with seaweed and steamed, clams and muscles included. Susan
ReplyDeleteClams in chowder; mussels mariniere. Yum.
ReplyDeleteI don't really care for the pisser clams, but a big bowl of steamed little necks with butter and lemon and I am about as happy as I get.
ReplyDeleteWhole bellied fried clams with a side of tartar sauce. Clam strips do not count. Steamers steamed in salt water with a side of drawn butter. Little necks eaten raw with a squeeze of lemon and a dash of tobasco. Cherry Stone clams in white wine and butter served like mussels. Anything larger I like in a a chowder or stuffed. Now I am hungry, so I guess I should go clamming.
ReplyDeleteFried or steamed. The only way to do steamers right is to steam them in beer with onion.
ReplyDeleteLeft in the Ocean ;)
ReplyDeleteActually, I don't mind raw surf clam sushi, but otherwise don't eat shellfish that much.
In my defense, I grew up (and live) inland, where fresh seafood was a rarity.
However, whenever I visit coastal areas, I make an effort to try some of the local catch. I'll be visiting the in-laws in Western Australia this November, and am already looking forward to it.
Clams - Raw (Matunuck Oyster Bar in Jerusalem, RI are hands down the best I've ever had), whole bellied fried, clam cake, stuffies... Let me count the ways to consume them.
ReplyDeleteMussels - Eh... Steamed in champagne is probably my favorite.
Mussels pomme frites in Belgium preferably
ReplyDeleteI enjoyed some mussels last night dressed in garlic, white wine, and a few sprigs of thyme with a plate of warm garlic naan and a cold glass of French rose. Perfect light dinner on a humid southern night :)
ReplyDeleteOn someone else's plate.
ReplyDeleteI'm allergic.
Which was hell as a child growing up on the coast of Maine.
I will eat shellfish prepared any way, but best mussels in all the land are at The Barnacle in Marblehead - steamed in white wine and honey. So damn good!
ReplyDeleteRoasted oysters, steamed lobsters, clams and mussels.
ReplyDeleteWhole belly fried clams, preferably from Woodman's of Essex.
ReplyDelete