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Photo by Muffy Aldrich
The Modern Guide to The Thing Before Preppy
Muffy Aldrich
Muffy Aldrich, Editor of Salt Water New England: The Modern Guide to The Thing Before Preppy, and a 12th Generation New Englander. Since 2010.
- Original Photographs.
- Timeless, Preppy Clothing.
Most Items Sent By Vendors.
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.
ReplyDeleteHappy as a clam?
DeleteWhole 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.
ReplyDeleteAgree, clam strips do not count. But, steamers should be steamed in beer with onion.
DeleteFried or steamed. The only way to do steamers right is to steam them in beer with onion.
ReplyDeleteExactly!! I just made the same comment!
DeleteLeft 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.
ReplyDeleteTo locals, Woodman's is considered a tourist trap. For the best fried clams in Essex, go to either Farnham's or Essex Seafood. For the best around, you can't beat the Clam Box in Ipswich.
DeleteRaw Oysters with Texas Pete sauce, followed by a 1/2 lb of Steamed Shrimp and a cold beer
ReplyDeleteI love steamers boiled on a dock in Maine, with an adjacent picnic table. My preferred accompaniments are a container of brine to clean off the sand, a container of drawn butter to dip, and a lemon wedge to squeeze on occasionally. That and hot NE clam chowder are hallmarks of my perfect summer evening, particularly if there are cold cans of beer swimming in icy water in a cooler.
ReplyDeleteAnytime, anyway! Superb! Thank you!
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ReplyDeleteFried oysters with spicy marinara at the old Vincent's Clam Bar in Little Italy were the best lunches ever in NYC. Incredible.
ReplyDelete