8.10 End of Summer Clam Bake

Our trip to Peru, and labor day, are quickly approaching, and that means the beginning of fall weather and comfort foods in my book. Knowing that tonight’s dinner party may be my last chance to cook something summery, I’ve decided on throwing an Urban Clam Bake. The menu includes all my favorite summer dishes, and with the temperature up over 90 degrees, icebox pie for dessert should really hit the spot.

The meal

Mom’s Corn Relish

Deviled Eggs
—————

12 eggs, hard boiled
4 tbsp mayonnaise
2 tbsp yellow mustard
1 tsp celery seed
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 tsp salt
Optional: Red lumpfish caviar for garnish (or hey, go for the real stuff if you have the cash)

Hard boil eggs, peel and slice in half top to bottom.
Remove yolks and mash in a mixing bowl with all ingredients except caviar.

Fill a pastry bag, or medium ziploc with yolk mixture and pipe back into divot in egg whites (where yolk was originally)

Garnish with caviar or a sprinkle of paprika if desired.

Country Terrine
—————
courtesy Brad

Sadly I do not have the recipe for this, but I believe the terrine contained both pork and beef, a healthy helping of cognac, and was wrapped generously in bacon. Brad served the terrine with Dijon mustard and toast.

Clam bake
—————

8-10 lbs clams and small cockles
1 large onion
2 lbs small new potatoes
4 ears corn
1 chorizo, diced
2 bay leaves
2 tbsp old bay seasoning
2 bottles beer

Drawn butter (1 stick, 8 tbsp)
Sourdough rolls for dipping

Scrub shellfish well and soak in a large bowl of cold water and 4 tbsp corn meal for at least one hour to dispel sand. Rinse shellfish repeatedly until water does not appear sandy. Place shellfish in new cold water, in the fridge until ready to cook.

Slice onion and line the bottom of a large stock pot or clam boiler. Arrange cleaned new potatoes on top of onion and pour in enough water to cover. Boil 10 minutes.

Drain off half the water from the pot. Add corn, husked and cut into pieces, and chorizo sliced into large chucks. Pour in beer, add bay leaves and old bay seasoning, cover pot and let cook 5 minutes until water begins to boil.

As pot comes back to a boil. Melt butter in a small sauce pan over low heat. Once melted, let stand 5 minutes and skim out milk solids.

Arrange shellfish on top of veggies in stock pot so they sit just above the liquid, cover and steam 10-15 minutes until shells open up.

Shellfish should be served with bowls of broth from the pot and drawn butter for dipping. Corn should be served with more old bay seasoning, if desired.

Desert
—————
peanut butter ice box pie

Results
—————

Kim gets honorable mention this week for her impressive corn consumption. The corn really was amazing.

The boys managed to finish every last cockle.

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