JBug's Kitchen Antics

It's Not Manhattan

There was a time I much preferred Boston over Manhattan, at least in the chowder department because you all know how much I love cream in almost anything but that all changed with last night's chowder.

Feeling a little creative but having promised my alter ego a pot of clam chowder for dinner, I admit I emptied out the veggie bin a bit with this one but only after I got the meat out of the way. Bacon, rendered of its fat was joined in the Dutch oven by a single link of hot Italian sausage and that my friends is where the fun began.

Sauteed chopped onion, celery, green pepper, carrots, a tiny itsy bitsy serrano pepper and a little time made up the basics of this pot of stoup. Seasoned with a few red pepper flakes, some dried Italian herbs and a little basil, diced potatoes joined the party along with white wine, clam juice, skinned fresh tomatoes, a can of Rotel and some tomato sauce, although the sauce could be optional. I just wanted a little more body in the soup.

After the potatoes were cooked, I added 2 cups of chopped clams, turned off the heat, slapped on the cover and let the pot sit for 5 minutes. The result - a spicy, rich, subtly clam flavored chowder with all the nuances of Manhattan and a lot more attitude. Just wish I knew what to call it!

It’s Not Manhattan Clam Chowder (an original from JBug’s Kitchen)

4 slices bacon, cut into half inch pieces

1 link hot Italian sausage, casing removed

1 large onion, chopped

1 cup chopped celery

1/2 green pepper, chopped

1 small Serrano pepper, minced

1/2 cup diced carrots

4 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional)

1 teaspoon dried Italian seasoning

1 teaspoon dried basil

Coarse ground black pepper

2 cups diced peeled potatoes (I used Russet)

3 fresh tomatoes, blanched, peeled and chopped

1 can Rotel tomatoes with green chilies

8 ounce bottle clam juice

1 cup white wine

8 ounce can tomato sauce (optional)

2 cups chopped clams (I used frozen Gaper clams)

Kosher salt if necessary

Parsley for garnish

Heat a large Dutch oven over medium low heat. Add bacon and cook until fat is rendered and bacon is just beginning to brown. Crumble in Italian sausage and cook until no longer pink. Remove bacon and sausage from pot using a slotted spoon. Set aside. Increase heat to medium high; add onion, celery, green pepper, Serrano, diced carrots and garlic. Sauté, stirring often, until vegetables have softened – about 10 minutes. Stir in red pepper flakes, Italian seasoning, basil and season liberally with coarse ground black pepper. Cook for additional minute, stirring constantly. Add potatoes, fresh chopped tomatoes, Rotel, clam juice, and white wine. Bring to a boil, reduce heat to low and simmer covered for 10 to 12 minutes or until potatoes are cooked but still slightly firm. Stir in tomato sauce. Bring pot back to a high simmer and add clams. Remove pot from heat, cover and allow to sit for 5 minutes. Taste for seasoning and add salt as necessary. Serve garnished with chopped parsley. Serves 4 to 6.

A year ago - Grilled Steak with Chimichurri 

Two year's ago - Frozen Buttertart Cheesecake Bars

Clam and Jalapeno Hush Puppies

We hit a new restaurant (at least new to us) here in Tucson a couple of weeks ago for a nosh and it left us wondering why we hadn't discovered it before. "The Parish"  is a comfortable cozy "southern fusion" gastro-pub that specializes in food from the bayou including but not limited to amazing oyster poorboy's, incredible groan inducing gumbo and tennis ball sized crawfish hushpuppies. 

It was just the inspiration I needed to come up with last night's menu. Nine weeks today we'll be heading through the "grapevine" on our way through Los Angeles to a month of heaven on the Oregon coast and we've still a supply of clams left from last year's vacation. Time to get 'em gone!

Of course as per what's become usual these days, my dwindling pantry didn't yield enough cornmeal for these puppies so I substituted some grits and believe me, it was a perfect choice. Crisp and crunchy on the outside and moist and tender inside, I used a 4 ounce ice cream scoop to form these monsters.

I did some other adjusting to the recipe we used here before from Taste of Home, so hit the link to see our original version. I left out the cheddar and green chili's this time so look below to see exactly what I did to come up with last nights goodies. We absolutely pigged out on 'em as you can see from the plates and Big Guy's got big plans for the leftovers. Clams for breakfast? Well, why not! 

Now for some good news - Max has gone 48 hours without a seizure so it's safe to say he's done for now. He topped out at 14 which is a new record and not one that we'd care to repeat. He's totally drugged out but feeling much better, even slightly playful and he's having a much needed bath as we speak.

Thank you for your support and good wishes as we've weathered another storm with our little schnauzer fur ball. He's a fighter and so are we - that's our boy!

Clam and Jalapeno Hush Puppies (adapted from a previous JBug version from Taste of Home)

1 cup cornmeal

1 cup old fashioned grits

1 -1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

2 teaspoons sugar

1 teaspoon salt

1/2 cup finely minced onion

2 jalapeno peppers, finely chopped (I used seeds, membranes and all)

1 cup well drained cooked clams, chopped

1 egg

2/3 cup water

2/3 cup buttermilk

1/2 cup (1 stick) butter, melted

Oil for deep frying

Heat oil in deep fryer to 350. In a large bowl whisk together cornmeal, grits, flour, baking powder, baking soda, sugar and salt. Stir in onion, clams and jalapenos. In a smaller bowl beat together egg, water, buttermilk and butter. Fold into dry ingredients mixing only until barely combined. Using a 4 ounce ice cream scoop, drop dough into hot oil. Fry in batches of 5 for 3 minutes. Remove and drain on paper towels. Serve warm with tartar sauce. Makes about 1 dozen.

A year ago - Quick Chicken Piccata 

Two year's ago - Spanikopeta with Lamb Sausage

Clam Chowder with a Blush

If you're a regular visitor here, you'll know we're kind of into clams, mostly because of the month we spend on the Oregon coast every year. Being a classic hunter/gatherer, the Big Guy digs enough clams during that period to keep us clammed up year round.

He cleans them, packs them all on dry ice and we transport a cooler full back to Tucson so we can make chowders such as this one. A JBug's original, I developed this one our first year on the coast and it's been a favorite ever since.

Loaded with bacon, potatoes and clams, the blushing color comes from tomato sauce and the spicy heat from a half cup of salsa although I'll admit I've revised the recipe's method since its development. I've discovered it's best to add the tomato sauce and salsa at the very end to prevent the chowder from curdling, but other than that it remains as is did the first time it was made in our little rental's kitchen in Yachats.

If you're on the fence about your favorite chowder and can't decide whether you prefer Manhattan style or New England, give this one a try because it's a cross between the two along with a little southwestern kick.  

Yachats Blush Clam Chowder Inspired by Pacific Northwest Cooking Secrets by Kathleen DeVanna Fish

4 slices bacon, diced

2 Tablespoons butter

6 Tablespoons flour

3 cups whole milk or half & half

1-8 ounce bottom clam juice

4 medium red potatoes, peeled and diced

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon dried basil

½ teaspoon red chili flakes (optional)

2 teaspoons Old Bay seasoning

1/3 cup white wine

1 cup tomato sauce

½ cup salsa (use either hot or medium)

2-1/2 cups chopped clams

Salt and pepper to taste

Fry bacon in large Dutch oven until crisp. Remove bacon from pan and set aside, leaving drippings. Add butter and decrease heat to medium low. Add flour to drippings and stir together well to make a roux. Cook roux, stirring constantly for 5 minutes. Do not allow roux to brown beyond a golden color. Add chopped onion and garlic to roux and cook until onions are soft – 3 or 4 minutes. Add potatoes and cook for additional 3 or 4 minutes, stirring often. Add clam juice, milk, basil, chili flakes and Old Bay seasoning. Stir well to combine. Bring almost to a boil, cover, lower heat to medium low and cook until potatoes are done (approx. 20 minutes). Stir pot often to prevent sticking. Taste to adjust seasoning as necessary.

Add clams and white wine. Heat for a few minutes, stirring occasionally. Stir in tomato sauce and salsa and reserved bacon. Serve with oyster crackers. 

A year ago -  Cranapple Oatmeal Cookies

Two year's ago - Pasta with Scallops and Shrimp

New England Style Clam Chowder and a Caramelized Pear Gingerbread Upsidedown Cake

Sorry I'm  late this morning! It's raining here ...finally, a beautiful steady downpour on a very cool autumn Tucson day. It is without question a perfect Monday and to take advantage of it, I just had to go run with the dogs in the back yard and catch raindrops. Needless to say we were all soaked to the skin and cold so it took us a little longer to dry off and warm up than anticipated but boy did we have fun!

Not only that, I had to make a quick run to the Veterinarian for some medication for Finnigan. You see not only did he come to us with a smashing personality and a cute face but he also arrived with coccidia, a parasite that is incurable and rears its ugly head from time to time especially when he gets over excited. We took the boys to the dog park yesterday and he had a blast trying to "make love" to a rather large golden retriever. Talk about huge aspirations - I mean there's only about a 60 pound difference in their weights. To appease his little neutered ego he tried the same trick on the cat later in the afternoon. It wasn't pretty!

Last night's Sunday Soup Supper was my version of a New England Clam Chowder and actually the first recipe I ever posted way back in April 2009. I've certainly made it many times since and haven't changed it a bit which is a miracle around here.We've created quite the selection of chowder's on this site, but this one remains one of our favorites, likely due to the fact that it is loaded with some of our homemade maple smoked bacon and includes clams the Big Guy harvested from Waldport Bay in Oregon.

The recipe may be a little different than the one you make, and likely different from one a tried and true born and bred New Englander would make but isn't that what cookin's all about. Different doesn't make it wrong - just different and this version involves making a buttery golden flour roux to enhance the flavors and thicken the chowder because we prefer it that way.

To top off our comforting Sunday dinner and celebrate a perfect autumn day in Tucson, I whipped up a tasty caramelized pear gingerbread upside down cake. Created from perfectly ripe but firm Bosc pears, peeled, sliced and placed atop a buttery sugary caramel in my favorite cast iron pan and topped with an old fashioned spicy sour milk gingerbread it smelled glorious as it was baking and tasted even better with a touch of Bourbon flavored whipped cream.

I'm going to let you in on a little secret - because we're into extra flavor around here, I added cinnamon, cloves and allspice to the gingerbread and dusted the top of the pears with some coarse ground black pepper as well. Pepper goes very well with gingerbread and the added flavor is very subtle but incredibly delicious.

By the way, if you're in need of a little edumacatin' on the different types of pears and what's best for baking, head on over to Epicurious' Visual Guide to Pears.

Clam Chowder – New England Style (a JBug’s Kitchen original inspired by the New Basics Cookbook)

2 cups steamed, prepared clam meat coarsely chopped *

1/2 lb. bacon, cut into small dice

2 Tablespoons unsalted butter

4 cups chopped onion (1/4” dice)

3/4 cup flour

4 cups red potatoes, peeled & cut into ½” dice

2 Tablespoons old bay seasoning

1-1/2 teaspoons dried thyme

fresh ground black pepper, to taste

2 bottles clam juice, or reserved juice from cooked clams

2 cups whole milk (or more depending on how thick you like your chowder)

2 cups heavy cream (didn’t say it was diet chowder)

1/4 cup chopped flat leaf parsley

 (20 cockles, or 2-1/2 dozen cherry stone clams, scrubbed & steamed in 2 cups of water. Reserve juice & strain. Discard any clams that do not open. Clean & chop meat.)  Cook bacon over low heat, until fat is rendered and bacon is lightly browned. Remove from pan.Add butter to fat remaining in pan. Add flour. Cook & stir until roux becomes a light yellow color – approximately 10 minutes. Add chopped onion. Cook until onion is transparent (approx. 10 minutes). Add seasonings & cook for 2 minutes before adding potatoes and clam juice. Cook stirring often until potatoes are al dente’ (approx. 12-15 minutes). Mixture will be very thick!  Add milk and cream. Cook until potatoes are completely cooked through & soup is smooth & thick. Do not let boil.  Add clams & heat for 5 more minutes.  Check for seasonings.Garnish with parsley, & serve with oyster crackers.  Makes 10 to 12 portions. Download Clam Chowder - New England Style

Caramelized Pear Gingerbread Upside Down Cake  (inspired by Purity Cookbook)

3 tablespoons butter

1/2 cup granulated sugar

2 firm but ripe pears, peeled cored and sliced

1/4 teaspoon coarse ground black pepper

2 cups all-purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

1-1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/3 cup shortening

1/3 cup brown sugar

1 egg

3/4 cup molasses

3/4 cup sour milk or buttermilk

Using a 9 inch cast iron pan, melt butter over low heat. Add sugar and cook, stirring occasionally until sugar melts and turns golden in color – 5 minutes. Remove from heat and cool slightly. Carefully place pear slices on top of caramelized sugar/butter mixture. Sprinkle with coarse ground black pepper and set aside. Preheat oven to 325.

In a small bowl, whisk together flour, salt, baking soda, and spices until well combined. Using a medium bowl and electric mixer, cream shortening and brown sugar until light. Add egg and molasses, mixing until well combined and light in texture. Add dry ingredients alternately with sour milk, beginning and ending with dry ingredients. Mix only until combined. Pour on top of pears in prepared pan and spread to level. Bake for 30 to 35 minutes or until tester inserted in center comes out clean. Remove from oven and rest for a few minutes, then carefully flip upside down onto a plate. Remove cast iron pan. Serve gingerbread with sweetened whipped cream. Download Caramelized Pear Gingerbread Upside Down Cake

A year ago -  Lemon Chicken Wings

Salm 'n' Clam Chowder and Shaker Lemon Pie

We work on real time here so what you see is what we actually had for dinner last night. That leaves little if any room for error so when I scope out a recipe to make, I have to trust my instincts and experience that it will be a good one. Unfortunately, every once in a while the old instinct fails, at least that's what my opinion is of last night's chowder. The other member of our little family thought it was quite good, but I found it rather fishy if you know what I mean.

It's got good bones though - no pun intended. Bacon, chopped onions, celery and garlic make up some of the flavor base along with sweet potatoes which I thought would go very well with the clams and salmon in a broth made creamy with the addition of creamed corn along with the usual half and half. Sounds alright doesn't it?

If you enjoy a strong fishy flavor in your chowder, then this would be the one for you but personally I think there's several other great chowders on this blog that you may want to give a go before you make this one.

Fortunately dessert made up for any foibles of the main course. First introduced to this exceptional pie by Tom at Tall Clover Farm, we've made it several times in the past because our Meyer Lemon has been prolific to say the least. I had put aside some of the pie base in the freezer (lemon slices macerated in sugar) and this is the last of it. Boo hoo, because last winter's exceptional cold snap really took our citrus crop out of the picture for this year and we'll be lucky if we get a dozen total out of our 4 trees (lemon, grapefruit, tangerine and lime).

As you can see, this version of lemon pie is a double crusted wonder filled with the tart marmalade like flavor of whole meyer lemons with just enough sugar to take the edge off. It has serious lemon flavor so if you're a fan, then this is the one for you. It is without question, one of our favorites. 

Salm ‘n’ Clam Chowder (Adapted from Food Network Canada)

1 tablespoon olive oil

3 slices bacon, finely chopped

1 medium onion, diced

2 stalks celery, diced

2 cloves garlic, minced

1-1/2 cups peeled, cubed sweet potato

1 teaspoon dried thyme

1-1/2 cups low sodium chicken broth

2 teaspoons Old Bay seasoning

1 – 14 ounce can creamed corn

1-1/2 cups chopped uncooked clams plus juice or 2 cans baby clams, undrained

8 ounces boneless skinless salmon fillet, cut into chunks (I used Coho)

1-1/2 cups half and half

1/4 cup all-purpose flour

2 tablespoons fresh parsley, chopped

Salt and freshly ground black pepper

Heat a large soup pot over medium heat. Add oil and bacon. When bacon starts to crisp, add onions, celery and garlic. Cook until vegetables are softened – about 5 minutes. Add sweet potato and thyme and cook, stirring for 1 minute. Stir in chicken broth and Old Bay seasoning, bring to a simmer and cover pot. Cook for 10 minutes or until potato is cooked. Stir in creamed corn. Whisk together half and half with flour until smooth. Add to soup along with salmon and clams. Cook, stirring often until fish is done and soup thickens – about 5 minutes. Garnish with parsley. Taste for seasoning and add salt and pepper as required. Makes 8 servings. Download Salm 'n' Clam Chowder

Shaker Lemon Pie (Adapted from Saveur)

Note – start the preparation of this pie 24 hours in advance because the lemons have to macerate in sugar for at least that long.

Pastry:

2-1/4 cups all-purpose flour

2 teaspoons confectioners’ sugar

1 teaspoon salt

3 ounces cold butter cut into pieces

4 ounces cold vegetable shortening cut into pieces

6 tablespoons ice cold water or more as needed

Place flour, sugar and salt into a medium sized bowl and whisk together to combine. Using a pastry blender cut in butter and shortening until mixture resembles fine crumbs. Using a fork, mix in water a tablespoon at a time, tossing liquid into flour mixture just until mixture holds together. Remove dough to a board and knead slightly just until it holds together. Divide in two and flatten to discs. Wrap well in plastic wrap and refrigerate for several hours, or overnight.

Filling:

2 large lemons (I used Meyer lemons)

1-1/2 cups sugar (if using another type of lemon increase sugar to 2 cups)

1/4 teaspoon salt

4 eggs

1/4 cup butter, melted

3 tablespoons all-purpose flour

 2 tablespoons Heavy Cream & Sugar for garnish

Wash lemons well using soap, rinse and dry. Grate lemon zest into a bowl, and then slice whole lemons very thin. Remove seeds and discard. Add lemon slices and any accumulated juice to sugar and salt in a medium sized bowl. Cover with plastic wrap and set aside at room temperature for 24 hours.

To make pie preheat oven to 425. Roll one disc of pastry out and place in bottom of 9 inch pie pan. Place in freezer to chill briefly while you make the pie filling. In a large bowl, mix together melted butter and flour. Add eggs and whisk until all ingredients are incorporated and smooth. Stir in macerated lemon/sugar mixture. Fill pie. Roll second disc of pastry out and top filled pie. Fold edges under and crimp. Decorate top as desired, then brush with heavy cream and dust with sugar. Bake pie for 25 minutes or until golden brown, then reduce heat to 350 and bake another 30 minutes. Cool and serve at room temperature. Refrigerate any leftovers. Download Shaker Lemon Pie

A year ago - Bacon and Tomato Risotto

Linguini with Bacon Clam Sauce

Remember this? We came back from the Oregon coast with another year's supply of clams thanks to the Big Guy and his secret Waldport honey hole. I particularly love the gaper clams because by the time I get to them, they've been cleaned to a pristine form and there's no yucky yuck to deal with. The long neck you're looking at on the clams yields the most amazing meat once it is cleaned and skinned. 

Seven ounces of the lovely things were chopped up and went into this invention from JBug's Kitchen. Should I call it an invention or an innovation? We happen to love the flavor of clams casino in no small part due to the bacon and since I had some oil packed sun dried tomatoes and our basil is still going ballistic I added that too and came up with a sauce to beat all others. Topped with some spiced up bacon flavored french bread crumbs, this one's worth another go 'round in the not too distant future. 

Linguini with Bacon Clam Sauce (an original from JBug’s  Kitchen)

4 slices bacon

2 slices fresh French bread

1/4 teaspoon red pepper flakes

Salt and coarse ground black pepper

1 tablespoon butter

1 tablespoon oil from sundried tomatoes

2 cloves garlic

7 ounces chopped uncooked clams

1/2 cup white wine

1/4 cup oil packed sundried tomatoes, chopped

3/4 cup heavy cream

1/3 cup fresh parsley, chopped

1/3 cup fresh basil, chopped

1/4 cup freshly grated parmesan cheese

6 ounces linguini, cooked to al dente per package directions (reserve 1/2 cup pasta cooking water)

Heat a large sauté pan over medium heat and cook bacon slowly until crisp. Move bacon to a paper towel to drain; reserve bacon fat in pan. Place French bread into a food processor and process to coarse crumbs. Add crumbs to reserved bacon fat in sauté pan and cook, stirring often until a rich golden brown. Season with red pepper flakes and salt and pepper. Remove to a bowl. Wipe sauté pan clean.  

Heat butter and oil over medium heat in sauté pan and add garlic. Cook, stirring constantly for 10 seconds. Add chopped clams and white wine. Cook for 1 minute until clams are opaque. Add sundried tomatoes, cream and bring to a boil, reduce to high simmer and cook for 1 to 2 minutes, until slightly thickened. Add al dente pasta to pan along with half the parsley and basil. Cook over medium heat, stirring constantly to allow pasta to absorb sauce. If it gets to thick, add reserved pasta cooking water. Crumble bacon and add to pasta along with parmesan cheese. Toss to coat. Move to a bowl and garnish with remaining parsley and basil. Top with browned bread crumbs. Serves 4. Download Linguini with Bacon Clam Sauce

A year ago - Pork and Apple Pie

Spaghetti with Red Clam Sauce

You know what they say about eating with your eyes first. Well I did and then I couldn't.

The Big Guy came home yesterday morning with his limit of soft shell steamer clams, also known as mud clams. He said they're "New England soft shell clams" and my comment was "how can that be?" Apparently they're imports, kinda' like I am. The Big Guy used to call me his Canadian import since I left my homeland to marry him 10 years ago.

Now, about the clams - these little guys look a bit like a miniature gooey duck with a round body and a long neck. He shucked them for me, and cleaned 'em all up while I drank a glass of wine and pretended to watch. I didn't because the look of them gives me the willies.

Needless to say about the time the red sauce of sauteed onion, garlic, fennel seed, Italian herbs and red pepper flakes along with crushed tomatoes and vermouth was ready for the whole clams, I'd had enough wine that the ugly little suckers held absolutely no interest; however, the Big Guy ate the whole darn thing with the exception of approximately a half cup of spaghetti that I tossed with a little butter and some parmesan cheese for myself.

After he'd cleaned his plate, he said something like if you're no longer a clam fan, then in the future while I'm eating soft shell steamer clams you can have green peas instead. Such a deal but it doesn't let me off the hook for cooking the things!

By the way, head on over to last year's post if you're interested to see what was happening when we made this recipe before.

Pasta with Red Clam Sauce

2 tablespoons olive oil

1/2 large onion, chopped

3 cloves garlic, minced

2 teaspoons Italian seasoning

1/2 teaspoon fennel seed

1/2 teaspoon red pepper flakes

Fresh ground black pepper

1/4 cup white vermouth

1/2 cup clam juice

2 cups crushed tomatoes

1 cup chopped fresh clams or 2 cans clams, drained

1/4 cup fresh basil, chopped

1 pound pasta, cooked according to package directions

In a large sauté pan, heat oil over medium high heat. Add onion, garlic, Italian seasoning, fennel seed and red pepper flakes and cook, stirring occasionally until vegetables are soft (about 8 minutes). Add vermouth and cook until vermouth is almost entirely evaporated. Add clam juice and crushed tomatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes until sauce is very thick.  Taste for seasoning and add black pepper. Add clams and chopped basil. Cook for 2-3 minutes, until clams are opaque. If using canned clams simmer only until clams are warmed (about 1 minute). Serve over pasta. Garnish with chopped basil and pass the pepper.

Clams Casino

I know we've had these before in casserole form but how can you not do a repeat when the Big Guy's been a clammin' fool. He's been bugging me forever to make them again and I've held out.

I grew up on a farm about as far from the ocean as you can get so I'm more into other forms of protein but not so the man of the house as evidenced from this plate. He ate 15 of them - nothing else mind you. He was rather proud of himself too never mind happy...very happy.

I'm a little more into moderation - I had mine with pasta and while there's 2 in the picture, I handed one back to him. After all, I didn't want him to be short.

Clams casino are not difficult to make but much like our pizza version, they're just a tad time consuming to put together. I prefer building them by steaming the clams first, then shuckin them, removing the meat, chopping it and returning the clam to it's little shell bathed in a touch of white wine. Topped with sauteed onion, garlic and red pepper along with some crispy bacon and finished with a crusty topping of grated parmesan and crumbs, they cooked briefly in a 500 oven just to warm 'em and crisp up the topping.

Clams Casino (adapted from Giada de Laurentis)

18 to 24 fresh clams, steamed till open

3 slices bacon, chopped fine

2 tablespoons butter

1/2 medium onion, finely chopped

1/2 red pepper, finely chopped

3 cloves garlic, minced

1/2 teaspoon dried Italian seasoning

1/4 teaspoon red pepper flakes

Salt and pepper to taste

1/3 cup white wine

1/4 cup freshly grated parmesan cheese

1/4 cup dried Italian flavored bread crumbs

Remove meat from steamed clams, and reserve shells. Chop clams until fine. Return meat to shells and top with a teaspoon white wine. Set aside. Meanwhile in a large sauté pan, cook bacon until crisp then remove from pan and drain on paper towels. Remove all but 1 tablespoon bacon fat from pan. Add butter to pan and sauté onion, red pepper and garlic until vegetables are softened – about 5 minutes. Add Italian seasoning, red pepper flakes, salt and pepper. Remove from heat and cool slightly. Place a small amount on top of clams on each shell (approximately 1 tablespoon), and top with crispy bacon pieces. Combine parmesan cheese with dried bread crumbs and sprinkle on top of bacon. Bake in a preheated 500 oven for 5 minutes or until crumbs are browned and clams are hot. Watch carefully during last minute of cooking because the crumbs burn easily. Serve as an appetizer or with pasta and/or a green salad for dinner. Download Clams Casino

Clam's Casino Pizza, Frozen Yogurt and Normal

We're back to normal - kinda' sorta'. The Big Guy's back in town for a few days before he leaves on another trip and of course we're on a count down to our Oregon vacation. I'm not excited at all - not one bit. Ya right!

Dinner last night was a special request from the man of the house who's been craving clams. It's not as if he isn't going to get his fill of them in a few short weeks; however, together we put together this fabulous Clam's Casino Pizza in an attempt to satisfy his craving until we can hit the coast for a fresh batch of bivalves.

I know we've bragged about this pizza before so I'll just send you to the original post for the "how to's". It's a trifle labor intensive, but it's a tasty morsel and worth every minute it takes to prep.

As you all know, I've been exceptionally good as far as limiting calories or trying to in the past couple of days, but enough is enough. Without a spec of ice cream in the house and with an exceptionally large amount of plain yogurt in the refrigerator, not something that either of us is particularly fond of - I figured I'd best get busy and come up with something a touch more edible.

Thus, this light as air, mildly strawberry flavored frozen confection was born. Just be forewarned - it takes some time to get it together but very little effort. The liquid must be strained from the yogurt through cheesecloth which thanks to gravity and time - isn't a problem but one does has to plan in advance (a little more in advance than I did, mind you). Then a little sugar, a pint of so of strawberries, a touch of rum, a little cream and a daiquiri flavored strawberry yogurt is the result.

Here it is all soft and creamy, directly from the ice cream maker. Hey, we weren't in the mood to wait for it to firm up in the freezer but who cares. It was absolutely to die for delicious.

Here's a spoonful directly from the freezer this morning. It tastes wonderful but the texture is very hard and a touch grainy which proves we should have darn well eaten the whole kit and kaboodle last night! Actually, I think it would be about perfect after a couple of hours in the freezer, but I'll have to make another batch to find that out for sure. Give it a try and see what you think, OK?

Strawberry Daiquiri Frozen Yogurt (inspired by David Lebovitz)

5 cups plain whole milk yogurt

1/2 cup heavy cream (optional)

2/3 cup sugar

1 pint fresh strawberries

2 tablespoons light rum

Place a doubled sheet of cheesecloth into a strainer and place strainer in a bowl. Scrape yogurt into cheesecloth, gather the ends and fold over the yogurt and refrigerate for 6 hours or overnight. In blender or food processor combine hulled strawberries, sugar and rum and pulse until berries are pureed and sugar dissolves. Add strained yogurt and cream and pulse to combine well. Refrigerate for 1 hour. Freeze in your ice cream maker according to manufacturer’s directions. Serve immediately as a soft serve or freeze for 3 or 4 hours before serving. Makes approximately 1-1/2 quarts.   Download Strawberry Daiquiri Frozen Yogurt

A year ago - Stromboli Mexicana

 

 

Pasta with Bacon, Clams and Mushrooms

This is another stellar Nick Stellino recipe that has all the makings of a new "flavorite" in our household. Loaded with swimmingly good Oregon Coast gaper clams, and mushrooms in a rose blush sauce, the bacon in this particular dish just puts it over the top to nirvana. Of course Nick recommended pancetta but our homemade bacon is so darn tasty, I use it every opportunity I can get.

Now I used frozen uncooked gaper clams for this dish, but of course you can follow the official recipe and use small clams instead. I just happen to have a few packages of frozen gaper clams left in the freezer from our vacation last year and since we'll be on our way back there in a little over 6 weeks, it's time to get 'em done. Check out a previous post and a lesson in clamming 101 if you've a chance and it'll give you the low down on digging these treasures of the deep. 

As for this dish, believe me there's absolutely nothing bad I can say about it, and that just about says it all which is downright typical of darn near anything Nick Stellino comes up with. He's my hero don't cha know!

Hope your week is going well and that you're enjoying the prelude to summer. Thankfully it's been a touch cooler here the last couple of days although we all know it's not going to last - high 70's and low 80's is darn near perfect weather in my book. Today is official Whoopie Pie Day as the big guy left this morning with an insulated bag weighing 25 pounds. We just had to weigh the darn thing to see exactly what 5 dozen whoopie pies amount to. Betcha' they'd account for a heck of a lot more pounds than that if I was eatin' the darn things. This year's choices included the two favorites Chocolate Peanut Butter and  Strawberries and Cream along with newbie on the block - Just Peachy made with dried white peaches. If you're uninitiated in the whoopie pie department, check out last year's post for some edumacatin'.

Pasta with Bacon, Clams and Mushrooms (adapted from nickstellino.com)

8 ounces dried pasta (I used tagliatelli, but linguini is great too)

3 slices bacon diced

1 tablespoon olive oil

1/2 cup chopped onion

3 large garlic cloves minced

1 cup sliced mushrooms

1/4 teaspoon red pepper flakes

1-1/2 cups chopped uncooked clams (I used gaper)

1/2 cup white wine

1/2 cup marinara sauce

1/2 cup heavy cream

Salt and coarse ground black pepper to taste

Chopped fresh parsley

Cook pasta according to pasta directions till just al dente. Meanwhile in a large sauté pan over medium high heat cook bacon until crisp. Remove from pan and set aside on paper towels to drain. Add olive oil to pan and add onion and garlic. Sauté for 1 minute, then add mushrooms and cook stirring occasionally until onion is soft and mushrooms are cooked. Add red pepper flakes and cook 1 more minute. Remove from pan and set aside. Add chopped clams to pan along with white wine and cook until clams are just opaque – about 1-1/2 minutes. Remove clams from pan reserving any juices. Return pan to heat and reduce juices until approximately 3/4 cup remain. Add marinara sauce and heavy cream. Bring to a boil, then reduce to a simmer and add cooked pasta along with onion/mushrooms mixture and cooked clams. Toss pasta in sauce to coat well and cook for 2 to 3 minutes until pasta absorbs sauce. Serve garnished with parsley.  Makes 3 to 4 servings. Download Pasta with Bacon, Clams and Mushrooms

Linguini with Sun-dried Tomatoes and Clams

We're still working through our clam stash from last year's month on the Oregon coast and exactly 10 weeks from today we'll be on our way back there for another supply...but really, who's counting? It almost seems surreal that the year's gone this quickly.

Last night's bowl of pasta was downed to huge accolades from both of us, which honestly doesn't happen very often. I can usually always find something that can be improved upon but in this case there wasn't one thing.

Inspired from dairygoodness.ca (Canada's Dairy Counsel Web Site), this one's loaded with chopped clams, shallots, said sun dried tomatoes, clams and fresh basil. A touch of cream and some dry marsala wine round out the flavors. Check out the original if you'd like here, but my version's shown below because I did some creative selection of ingredients. I had every intention of adding some asparagus tips but they're still languishing in the crisper drawer of the refrigerator - but you know what? It didn't need them, not one bit!

Something tells me this pasta would be fabulous with any seafood so if you're not a clam fan substitute shrimp, crab or failing that try chicken. By the way, if you're using frozen uncooked clams like I did, chop them when they're still partially frozen. It is a lot easier!

Linguini with Sun-dried Tomatoes and Clams Inspired by Dairygoodness.ca

6 ounces linguini, cooked per package directions

2 tablespoons olive oil

3/4 cup finely chopped shallots

3 cloves garlic, minced

1/3 cup sun-dried tomatoes in olive oil

1/4 cup dry Marsala wine

1/4 teaspoon each oregano, Italian seasoning, thyme, garlic powder and red pepper flakes

Sea salt and freshly ground black pepper to taste

2 cups chopped fresh clams including liquid (I used frozen gaper clams, defrosted)

1/2 cup heavy cream

Pasta cooking liquid as required

Freshly grated parmesan cheese

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

Heat olive oil in large sauté pan over medium high heat. Add shallots and cook until softened – about 3 or 4 minutes. Add garlic and sun dried tomatoes. Cook, stirring for 1 minute. Add marsala wine, dried herbs, salt and pepper to taste and clams. Bring to a simmer briefly until clams give up their juices, then add heavy cream. Simmer briefly until clams are just opaque.This step barely takes a minute as the chopped clams cook VERY quickly. Add cooked pasta as well as half the basil and parsley. Toss until pasta is coated, adding pasta cooking liquid to keep pasta moist and creamy. Move pasta to a large bowl and garnish with remaining fresh basil and parsley. Serve with freshly grated parmesan cheese and pass the red pepper flakes.  Makes 4 servings. Download Linguini with Sun-dried Tomatoes and Clams

Clams Casino Pizza

Ah Friday night - pink mountains, martini, no fuss dinner. Did I just say "no fuss dinner"? In your dreams people, because this one has a ton of prep but oh my goodness, it is some KGB (kinda' good boy).

If you like the flavor of clams casino, just imagine all of that good stuff like crispy bacon, sauteed onions and garlic, gorgeous Oregon coast gaper clams chopped and cooked in white wine all on a bed of nutmeg flavored bechamel, displayed on a crisp crust garnished with sun dried tomatoes, roasted peppers and a mixture of mozzarella, provolone, parmesan and fontina cheeses. A touch of fresh basil and parsley, a sprinkle of red pepper flakes and I mean honestly, this might just be the best thing we've had since our duck pizza from a few months ago.

We can thank that sexy studfmuffin Tyler Florence for the inspiration and I say inspiration only because I butchered his version to suit our preferences, but here's the link to his recipe anyway in case you'd rather make it HIS way than MY way and oh, by the way, it kind of blows the theory of "no cheese with seafood" right outa' the water. Wonder what other kitchen rules I can break before I hang up my apron.

Clams Casino Pizza (inspired by Tyler Florence at foodnetwork.com)

Pour yourself a glass of wine and relax, because this pizza takes a fair bit of kitchen time to prep, but it is worth every second.

Crust:

1 cup warm water

1 package active dry yeast

2-1/2 cups bread flour (or all purpose)

2 tablespoons olive oil

1/2 teaspoon salt

In bowl of food processor with metal blade, combine 1-1/2 cups flour with warm water and yeast. Blitz to mix well. Add 1 more cup of flour, olive oil and salt. Blitz until dough forms into one ball and rides on top of the metal blade – about 20 seconds. If dough is very sticky add more flour and mix again, however the dough should be very soft. Remove dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk (about 1 hour). After dough has risen, remove to a floured board and cut in half. Form into 2 balls and cover with bowl. Allow to rest for 20 minutes before shaping. Makes 2 – 12 inch pizzas.

Sauce:

3 tablespoons butter

2 tablespoons flour

1-1/2 cups milk or fat free half and half

Salt and pepper to taste

1/4 teaspoon freshly grated nutmeg

In small saucepan melt butter over medium heat. Stir in flour and whisk to combine well. Cook for 2 to 3 minutes, stirring constantly. Whisk in milk and cook until thickened (another 5 minutes). Add salt, pepper and nutmeg. Set aside.

To assemble pizza:

1/2 pound bacon, cut into strips

1 small onion, thinly sliced

3 cloves garlic, minced

1 tablespoon butter

2 cups chopped raw clams

1/4 cup white wine

1/2 teaspoon old bay seasoning

1/2 teaspoon oregano

Salt and pepper to taste

3/4 cup chopped roasted red peppers

1/2 cup slivered sun dried tomatoes

2 cups grated Italian 4 cheese blend (mozzarella, provolone, parmesan and fontina)

Fresh parsley and basil for garnish, and red pepper flakes if you wish

In a large sauté pan, cook bacon over medium heat until done and just starting to crisp up. Move to a bowl and set aside. Add onion and garlic to pan and cook, stirring often, until onion is softened. Remove to a bowl and set aside. Add butter to pan and when melted add clams, wine, old bay seasoning, oregano, salt and pepper (be careful with the amount of salt you use because the clams are naturally salty). Cook for 2 minutes until clams are just opaque. Drain in a colander and set aside.

Preheat oven to 500 with pizza stone on lower rack. Roll dough into 2 – 12 inch discs. Split sauce between the two pizzas, and then add cheese, sautéed onions/garlic, clams, sun dried tomatoes, roasted red peppers. Top with a sprinkle of more cheese to protect sun dried tomatoes from burning. Bake for 12 minutes. Garnish with fresh parsley and basil. Makes 2 – 12 inch pizzas. Download Clams Casino Pizza

Clam Chowder

It's great soup weather down here in Southern Arid-zona - been darn cold if you want to know the truth, although I also realize "cold" is a relative word. I've snuggled into silk underwear and fleece for the past couple of days and even Max has taken a liking to wearing a coat indoors. Honestly I'm not complaining though. The heat will be here soon enough.

Last night's version of New England style Clam Chowder is from Piret's Cookbook by George and Piret Munger which was gifted to me by a dear friend way back in 1988. I love their style and have never been disappointed with anything I've made from their book. Course saying all of that, as you know, I rarely follow a recipe to the letter and that didn't change last night.

While you'll see there are several versions of Clam Chowder coming from JBug's Kitchen, this one is on the lighter side even though there's heavy cream in it. Along with the usual sauteed onion, I added a little chopped carrot for sweetness, russet potatoes, lots of fresh thyme and black pepper as well as a good amount of white wine (that's good amount not necessarily good wine. I tend to drink the cheaper stuff - ha). Add some clam juice, vegetable stock and some of those Waldport Bay clams the big guy harvested way back in July and we brought back with us on dry ice, the soup is finished with a cup of heavy cream.

Compared to the usual 3 or 4 cups of half and half, the finished product tastes much lighter but just as rich. I thought it was lovely and the big guy liked it too, although he stressed his favorite is still the Yachat's Blush version. Of course it would be since it has a hint of spicy southwestern style heat added. Oh well, poor him ...he'll have to wait a while for a repeat of that one. Download Clam Chowder - New England Style

Clam Chowder – New England Style (adapted from Piret’s Cookbook) 

5 slices side bacon, diced

1 large yellow onion, chopped

1/2 cup chopped carrots

2 large russet potatoes, peeled and cut into 1/4 inch cubes

1 teaspoon fresh thyme leaves

1/2 teaspoon coarse ground black pepper

1-1/2 cups white wine

1 – 8 ounce bottle clam juice

1 cup vegetable stock

1 cup chopped cleaned clams (and any juices)

3 tablespoons flour (I used Wondra)

1 cup heavy cream

Salt to taste

Chopped fresh parsley

Heat a medium sized heavy bottom pot over low heat. Add bacon and cook until fat has rendered, then increase heat and cook until bacon is crisp. Remove from pan and drain all but 2 tablespoons of drippings. Add onion and carrot to pot and sauté until onion has softened. Add potatoes, cooked bacon, thyme and black pepper. Cook for one minute, stirring constantly. Add wine, bring to a boil and cook uncovered until wine has reduced by half. Add clam juice and vegetable stock, bring to a boil, then reduce heat, cover and cook until potatoes are just tender (about 10 minutes). Drain clam juice from clams and add to flour. Stir until smooth, and add to pot. Cook, stirring often until soup has thickened. Add cream and heat until mixture is steaming, then add clams. Remove pot from heat, cover and let sit for 5 minutes to cook clams. Taste for seasoning and add salt as required. Garnish with parsley. Serves 4 (or 2 very hungry gluttons).

 

Summer Chowder - Clam And Corn Chowder

Summer's never very far away when you live in Tucson although as we speak it is a mere 42 degrees and yesterday's high was only in the mid sixties. I understand that's nothing to some of you hunkered down in freezing snowy weather, but it's fleece season in these parts and a great excuse to make soup.

Do you recall the Clam, Corn & Basil Cakes we had a little while ago with sundried tomatoes and fresh basil? Well, we enjoyed the flavors so much I thought I'd reproduce them in a soup. Loaded with sweet corn, potatoes, smoky bacon and Oregon coast clams from July's vacation, this bowl of briny goodness is creamy, light and bursting with the flavors of summer. It's the hint of sun dried tomatoes and wonderful pungent fresh basil that put this chowder into a class of its own.

For those of you unable to eat shellfish, I daresay it would be pretty darn tasty without clams - just add another cup of corn!  Download Summer Chowder with Clams and Corn

Summer Chowder - Clams, Corn, Sun dried Tomatoes & Basil

3 bacon slices, diced

1/2 medium yellow onion, finely chopped

2 cloves garlic, minced

1/4 teaspoon red pepper flakes

1 tablespoon butter

2 cups corn, fresh off the cob or frozen

3 medium red potatoes, peeled and cut into half inch cubes

1/2 cup water

1/2 cup white wine

2 cups whole milk

1 cup half & half cream

2 tablespoons flour (I used instant blending Wondra)

1/4 cup chopped sun dried tomatoes

1/2 cup chopped fresh basil

1-1/2 cups uncooked clams, chopped or 2 cans clams, drained *

Salt & pepper to taste

In a medium sized pot cook bacon until browned but not crisp. Add onion, garlic, red pepper flakes and butter and cook until onion is transparent – about 5 minutes. Add corn, potatoes, water and white wine. Lower heat to simmer and cook covered until potatoes are just tender – about 15 minutes. Stir occasionally to prevent sticking. Add milk to pot. Whisk flour into half and half and add to pot, stirring well to combine. Heat gently, stirring occasionally until chowder is slightly thickened and mixture has just barely boiled. Add sun dried tomatoes, basil and clams. Remove pot from heat, cover and let sit for 10 minutes to cook clams. Taste for seasoning and add salt and pepper as necessary. Makes 4 servings. 

* Note – if using canned clams, replace 1/2 cup water with liquid from the clams.

Clam, Corn and Basil Cakes

We're still working our way through the clams we brought back on dry ice from the Oregon coast - unfortunately the 6 half gallons of Tillamook Ice Cream's long gone. So what does that tell you?

Needless to say I'm always on the lookout for a new way to serve clams. Although some chowder wouldn't taste bad, it was 80 degrees here yesterday and more salad weather than soup, so the choice was narrowed down a tad. Some time ago we had some lovely corn and basil cakes courtesy of Eating Well and they were so good I thought a re-work of sorts was in order.

Chock a block full of basil, minced onions, sun dried tomatoes and garlic, I reduced the amount of corn by a cup and replaced it with cooked chopped clams. A cross between a fritter and a pancake they absolutely burst with flavor. I can't help but think how wonderful the corny clammy cakes would be in miniature size on an appetizer tray along with a crisp cool glass of wine. You can bet your rubber boots I'll be serving them over the holidays!  Download Clam Corn and Basil Cakes

Clam, Corn and Basil Cakes

1/2 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon coarse ground pepper

Dash of red pepper flakes (optional)

1/2 cup milk

2 eggs

1 Tablespoon oil

1 cup corn kernels (if using frozen corn, defrost before using)

1 cup chopped cooked clams, well drained

1/2 chopped fresh basil

1/4 cup minced onion

1/4 cup chopped sun dried tomatoes

2 cloves garlic, minced

Combine dry ingredients in a bowl, whisking to combine. Whisk together milk, eggs and oil. Add to dry ingredients and whisk together until well combined. Fold in corn, clams, basil, onion, sun dried tomatoes and garlic.

Spray griddle or skillet with cooking spray and heat over medium high heat. Using a quarter cup of batter for each cake, cook 4 to 6 at a time, leaving space in between to make flipping them easier. Cook for approximately 2 minutes or until golden brown and the edges are dry. Flip and continue to cook for 2 to 3 minutes. Keep warm in the oven while you cook the rest of the cakes. Serve with tartar sauce.  Makes 12.

Clams Revisited

OK people, so it's a little after 3 in the morning as I start writing this and the big guy's just left for the airport. Hey, he likes those early flights and being an A type personality, has to be at the airport a minimum of 2 hours in advance or in this case 3. He's heading for hot muggy New Jersey which shouldn't be much of a shock to his system being as he's leaving hot muggy hell to go there. As you can imagine we're both a little homesick for the cool coastal breezes so I thought I'd take a moment to transport us back in time.

Last night's dinner was a remake on the Clams Casino Casserole we've enjoyed here before although I must admit, I upped the bacon quotient, added more clams and some red chili flakes for a little kick. Served with the usual lemon flavored fettuccine on the side, it certainly helped soothe my savage beast and took us back in time to Alsea Bay, sea smoke, cool mornings and digging those ugly clams. Don't believe me - check out a clamming excursion from last year.

Clams Casino Casserole with Lemon Spaghetti

 4 slices bacon, finely chopped

1/2 red bell pepper, finely chopped

1 small onion, finely chopped

3 cloves garlic, minced

1/2 teaspoon dried oregano

1/4 teaspoon red chili flakes

1/2 cup dry white wine

1 - 1/2 cups chopped clams (uncooked) well drained  (See Note)

2 Tablespoons grated parmesan cheese

2 Tablespoons chopped fresh parsley

Coarse ground pepper to taste

Sauté finely chopped bacon until crisp. Remove from pan, reserving 1 teaspoon bacon fat. Add bell pepper, onion, garlic and oregano and sauté until onion is soft.  Add white wine and simmer until wine is almost evaporated (5 minutes). Remove to a bowl and cool for 15 minutes.  When vegetables have cooled add chopped clams, parmesan cheese and parsley. Season to taste with pepper. Turn into casserole dish that has been sprayed with cooking spray.  Sprinkle with cooked bacon. Top with

10 Ritz crackers, crushed

2 Tablespoons grated parmesan cheese

Drizzle with a tablespoon of melted butter

Bake in 350 oven for 25 minutes.

Note – if you’ve used canned clams rather than uncooked, place casserole under broiler and broil until topping is golden and casserole is bubbling, rather than cooking them for 25 minutes.

Lemon Fettuccine

1/2 pound spaghetti

1/4 cup olive oil

Juice & zest of 1 lemon

1/3 cup parmesan cheese

1/3 cup fresh basil, chopped (optional)

Cooking liquid from pasta as needed

Cook pasta per package directions to al dente stage. Combine olive oil, lemon zest and juice. Drain pasta well reserving some liquid. Return pasta to pot. Over low heat combine pasta with olive oil, lemon mixture. Add parmesan cheese and toss to coat. Add pasta cooking liquid as needed to keep pasta moist. Warm until pasta absorbs all liquid. Garnish with basil. Here's the link to the more calorie conscious version if you're so inclined - Download Clams Casino Casserole

Pasta with Red Clam Sauce

Last night’s dinner was courtesy of Waldport Bay and the big guy’s hard work. He cleaned those ugly clams and while some of them hit the freezer, the rest were made into a new kinda’ clam sauce at least new for me….and unusually successful I might add.

I have to admit to being challenged with the use of all this bounty and haven’t exactly made the best white clam sauce ever in all the years we’ve been coming to the beach so this time I tried making a red one and to make this post easier on yours truly, here it is. It’s a tad unusual in that it includes fennel along with some fresh basil and a touch of vermouth. You could use white wine if you’re so inclined but I didn’t want to open a bottle, only to use a quarter cup…OK who are we kidding. I’m saving the white wine for tonight. So there! I think this one's a real keeper so please give it a try and let me know what you think.

 Pasta with Red Clam Sauce

2 tablespoons olive oil

1/2 large onion, chopped

3 cloves garlic, minced

2 teaspoons Italian seasoning

1/2 teaspoon fennel seed

1/2 teaspoon red pepper flakes

Fresh ground black pepper

1/4 cup white vermouth

1/2 cup clam juice

2 cups crushed tomatoes

1 cup chopped fresh clams or 2 cans clams, drained

1/4 cup fresh basil, chopped

 

1 pound pasta, cooked according to package directions

 

In a large sauté pan, heat oil over medium high heat. Add onion, garlic, Italian seasoning, fennel seed and red pepper flakes and cook, stirring occasionally until vegetables are soft (about 8 minutes). Add vermouth and cook until vermouth is almost entirely evaporated. Add clam juice and crushed tomatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes until sauce is very thick.  Taste for seasoning and add black pepper. Add clams and chopped basil. Cook for 2-3 minutes, until clams are opaque. If using canned clams simmer only until clams are warmed (about 1 minute).

 

Serve over pasta. Garnish with chopped basil and pass the pepper.

Manhattan Chowder

Manhattan Clam Chowder is not something I've ever made before - New England yes and of course my famous, fabulous and our favorite Yachats Blush Clam Chowder, but never had we tried the tomato soup version until last night.

Adapted from the New Basics Cookbook of Silver Palate fame, this chowder is full of bacon, onions, celery, green pepper, carrots, potatoes and of course clams along with my additions of garlic and a lot more spices than their version called for - I know that's a given isn't it! Download Manhattan Clam Chowder

To be honest it is good and much like a cioppino but without the assortment of seafood that makes cioppino such a treat. I do have to admit we're a little partial to the creamier versions of clam chowder even though they're a ton higher in the calorie department. Some things are just worth it, ya' know?

Speaking of "worth it", being as we'd only had soup for dinner I figured a little dessert wouldn't hurt us in the least and whipped up some Butterscotch Pudding. Download Scotchy Butterscotch Pudding

My Canadian roots are showing - this recipe's adapted from a very old Purity Cookbook and it's just your basic stove top pudding with a little added twist....a tablespoon of Dewar's Scotch put this pud right over the top. Definitely an "adult" dessert, it is rich, creamy, and buttery even without a touch of butter in it. I gotta say there's no doubt in my mind that booze definitely makes things better. And that my friends, is all I'm gonna' say about that!

Clams Casino Casserole with Lemon Pasta

Last night's dinner was born of necessity - it's necessary to finish working our way through the last few packages of clams in the freezer because we'll be replacing our stash in a month or so. I know EXACTLY how long it is till we go but I dare not say a word until Friday so I can say FIVE weeks. Ha.

I realize that we're starting to get a little repetitive in the clam department but there's only so much you can do with them and one of our favorites just happens to be Clams Casino. This particular recipe's a lower calorie version of Giada's from Food Network and it's a real keeper, especially accompanied by spaghetti with a light lemony sauce. Download Clam's Casino with Lemon Spaghetti

If you want to know the honest truth, I could live on this lemon pasta quite easily and I know for a fact the big guy'd quite happily survive on the clam casserole - well maybe not entirely. He's been bugging me about calf fries but he'll just have to get over that one ...course there's also the fact that he heard yesterday from a very good source that Lee Lee's Supermarket carries the goat variety of those. Good heavens - what's next! I knew I was in trouble when he asked if I needed anything from Lee Lee's and volunteered to make a run there. No way, Jose'. It ain't gonna' happen!

The big guy was on a roll yesterday and grilled some chicken and roasted corn yesterday afternoon while I was writing the Whoopie post. I know I can't believe it either but we didn't eat a one of it - the chicken's earmarked for something special later in the week and the corn was needing cooking and will be reborn in chowder, salsa, salad or something. I just could resist showing you the picture though - kinda drool worthy isn't it? The man's a gem!

Tagliatelli with Clams and Lemon

I know you're likely thinking "those guys sure ate a lot of seafood this week" and you'd be right. We did have it a few times but last night's was kind of a bonus. You see this cook really wanted to go out but we couldn't decide where to go and when the big guy said "I'd rather eat your cookin' than in any restaurant", I was kinda' shamed into coming up with something. Isn't he a sweetheart?

Clams - you know we've got clams and since we've got a couple of packages left to use before we head out in SEVEN weeks and SIX days to get more, with the soux chef's assistance it was for sure the best clam pasta I've ever made.

After checking out a few of my favorite Italian cookbooks I kinda' settled on the KISS rule and kept it simple. This lemon tagliatelli from Trader Joe's is so darn good it's a shame to cover the flavor up with a cream sauce, even though I love the stuff of course. That's the reason I'm stuck on the elliptical every morning. Duh. Anyway, I used the Cuisinart to make crumbs from the last of my homemade bread then sauteed them in a touch of olive oil, spiced them up with some red pepper flakes and set them aside. Red onion, garlic and a shallot went into the pan with a touch of olive oil followed by chopped clams, a little vermouth and some lemon juice. The result was a fresh lemony wine clam sauce that was further enriched with a pat of butter before it joined the cooked tagliatelli in the pasta pot and languished for a moment over low heat so the pasta could absorb some of the sauce.

The pasta was transferred to bowls, finished with the crispy breadcrumbs and some fresh basil, a few more pepper flakes, some black pepper and holy moly batman ...was it good! Those darn little toasted breadcrumbs sucked up some sauce and a lot of flavor but still remained crunchy and yummy. The clams were tender and perfectly cooked - not rubbery at all which has been my previous problem. Course as I mentioned, the big guy took care of that by gently pounding the Gaper clam pieces with a mallet before chopping them. That made all the difference in the world.

I'm thinking we might be on to something here.  Download Tagliatelli with Clams and Lemon Give it a try and see what you think, OK?

Clam and Corn Fritters with Spicy Tartar Sauce

I know I told you all about the ton or so of clams we brought back from Oregon last year. Well it's time to clean the freezer out so we can fill it with more. The big guy's been after me for the last two years to make clam fritters and fearing failure I've avoided it until now. Silly woman!

These little golden orbs of clammy goodness took all of 20 minutes to whip up and what's 20 minutes if it means making your big guy happy. Holy cow was he happy! I simply made a regular fritter batter with flour, eggs, baking powder and baking soda, added a touch of tarragon, buttermilk, corn and a bunch of chopped clams. Cooked in our trusty cast iron skillet in about a half inch of oil, they were little air filled pillows full of flavor. Download Clam and Corn Fritters

Accompanied by Emeril's recipe for spicy tartar sauce and some creamy coleslaw, dinner was a fabulous reminder of all that's ahead of us. Download Spicy Tartar Sauce  Three more months...13 weeks and we're on our way to the land of "clamportunity". Believe you me, there's nothing unlucky about that number 13!

Clam Chowder with a Blush

Yesterday was one of those days to celebrate. We mailed off the rent for our little spot in Oregon heaven and from this point on the anticipation level is almost at a fever pitch. Fifteen weeks and we'll be feeling those ocean breezes, walking the beach, eating bear claws at the Salmon, clam digging, making berry pies and generally trying to absorb enough "Pacific Northwest" to last us for another 11 months.

In honor of all that's wonderful we had a pot of clam chowder for dinner last night. I've shared this particular recipe with you before but good things bear repeating and for sure this is a good thing.

Created last summer in Yachats, this chowder combines the southwest flavors the big guy and I enjoy so much with Oregon's fabulous clams to yield a spiced up blushing pink clammy soup that fairly beckons all who taste it to have another bowl. I've got to admit, moderation's a little difficult when it comes to this. Chock full of bacon, onion, garlic, potatoes and of course clams, its creamy base is made pink with the addition of tomato sauce and spicy from salsa. It's definitely a keeper, at least in our opinion it is. Download Yachats-blush-clam-chowder

You'll be seeing some more clam items over the next couple of months so we can use up the 2009 supply we brought back with us on dry ice to the sunny south, along with a ton of Tillamook Ice cream. Needless to say the clams lasted a heck of a lot longer than the ice cream did. We can't wait to stock up on both all over again!

Clams Casino in a casserole

Remember all the clams the big guy insisted on bringing back on dry ice from Oregon - the same ones that made him feel like the great white hunter every time he brought home the limit...which seemed to be daily? Well, we had some of them last night in a lower calorie version of clams casino.

Without shells to put these guys into, I figured I'd just ramp 'em up a bit, shave off as many extra calories as I could, and cook 'em up in individual casseroles instead. The original recipe's adapted from Foodnetwork and the last time we had them was way back in July when we were in Yachats at our little vacation rental. Why'd we wait so long for a repeat, I wonder!

I chopped 2 slices of bacon really fine and sauteed it until it was perfectly brown and crisp. Reserving only 1 teaspoon of bacon fat from the pan after the bacon was removed, I sauteed chopped onion, red pepper, garlic and some dried oregano until the onion was soft, then added a half cup of white wine and let the whole thing reduce for for a few minutes. After it cooled in a bowl for 15 minutes, a cup of chopped raw gaper clams joined the veggies along with a little parmesan cheese. The whole concoction then moved to two individual casseroles, were sprinkled with bacon and each capped with 5 crushed Ritz crackers and a little more parmesan cheese. Finished in a 350 oven for 25 minutes, it was just long enough to clean up the kitchen and make a nice fresh green salad.

The verdict - pretty darn delicious. Although a little butter or olive oil may have helped, the difference was really negligible in the overall scheme of things and removing 2 Tablespoons of olive oil called for in the original recipe meant we saved 238 calories right there. Reducing the bacon to 2 slices from 4 saved 80 calories and replacing the bread crumbs (240 calories) with crushed Ritz crackers (160 calories) eliminated the need to butter the crumbs (200 calories), had I used dried breadcrumbs instead. That means I cut a whopping 598 calories from the original recipe without sacrificing one bit of flavor! Here's the new version Download Clam's Casino Version 2

Now in my heart I know you can do this with almost any of the old favorite recipes - I said I know it in my heart, but hey I grew up on a farm eating home made butter and unpasteurized cream and milk that wasn't homogenized or pasteurized (ewwww) and old habits die hard. I mean when the big guy and I were first married I'd go through 2 pounds of butter a week, just cookin' for the two of us. Disgusting isn't it? Over the years I've managed to cut that back SOME, but that's kind of what got us where we are today, right?  MMM - nuff said.

Clam Strips and Sweet Potato Chips

Good day and Happy Thanksgiving to all my Canadian friends & rellies. Hope this finds you happy, healthy and content with a turkey bird in the oven, a kitchen in chaos and snow on the ground. Hey it's Thanksgiving isn't it? Wish we were there to share it all with you.

Last night after working all day marking papers the big guy cooked an amazing dinner in the outside kitchen. He brought back great memories of our month at the beach in Oregon and prepared some gaper clam strips from the stash we brought back with us on dry ice. I'm telling you, I will NOT be touching those bare naked things again. He's now officially the clam cook. He pounded the clam necks, then aerated them like you would aerate your lawn (well kinda - with this fancy little pick thing). Finally, he dusted them in flour, then an egg wash with tons of hot sauce in it, followed by a final dip in fine cornmeal. Fried in canola oil for a minute and a half till golden brown, they were crispy on the outside and unbelievably tender inside. In fact, they're about as far from the rubber bands that went into the pasta as you can possibly get. They had the taste and texture of really tender calamari. We enjoyed them dipped in a homemade tartar sauce, concocted from sour cream, mayo, lemon juice, sweet onion, chopped dill pickles, dried dill, Tabasco sauce and a few capers. Sorry, no measurements or recipe available - I just "winged" it.

 
   
Along with the clam strips, the big guy cooked up some wonderful sweet potato chips - actually some were yam and some were sweet potato. He used a harp peeler to shave the spuds into long thin pieces, then cooked them twice - once for 30 seconds to a minute, then removed and drained them, and let 'em cool. They were returned to the oil and fried again until they expanded and "popped". Sorry people - that's all the instructions I got from the big guy, so I can't give you any more information. All I do know is that with coarse sea salt they were crisp, light and absolutely, totally addictive.

 
We had dinner outside at the bar under the stars, in the cool comfort of a beautiful evening breeze, watching the bats fly around playing air tag. It was lovely, just lovely.

Bucatini Oreganata with Clams

Hey guys - time to celebrate. I'm sitting here writing to you with a sweatshirt on to keep warm and all the windows open in the house. It is an amazing 59 degrees on its way up to 92 today. Yippee, it's cooling off! OK, I'll shut up about the weather and get right down to last night's dinner.

In four simple words - it was a bust. Obviously I'm not meant to make pasta with clam sauce because this is the second such failure in the pasta with clams department. As you know, we brought back a ton of clams on dry ice from the Oregon coast this summer and the big guy's been moaning about having a feast of them, so I thought I'd just add a package into last night's pasta. Wrong clams and wrong combination - simple as that. I used gaper clam necks which should have been pounded before cooking to tenderize them. I did not do that. The result - how would you like a mouthful of rubber bands in with your bucatini? 

I used a pasta recipe via Saveur that's really an Emeril invention from Foodnetwork. Had I done my homework, I'd have found that out BEFORE I made the dish, not that I wouldn't have made it anyway. I mean, one's as good a source as the other. It's just nice to check out the reader's comments before making a decision about trying something, although it's kinda' funny cause everybody gave this one a 5 stars. Here's the link for it -  http://www.foodnetwork.com/recipes/emeril-lagasse/rigatoni-oreganata-with-tomato-sauce-and-bread-crumbs-recipe/index.html

I cooked the clam strips in a hot saute pan in olive oil with a little pepper and red chile flakes for about a minute, then moved the clams to a bowl and continued on with the recipe. The sauce includes the usual saute of onion and garlic followed by fresh oregano and basil leaves as well as canned diced tomatoes, tomato sauce and tomato paste finished by heavy cream and a dash of pasta cooking water.

Though the flavor was good with the fresh herbs and we enjoyed the toothiness of the bucatini, I found the sauce had way to much tomato in it and was very, very heavy. Course that could be because I didn't use enough of the reserved pasta water. Neither did I finish the dish with toasted bread crumbs as a garnish, which would have provided some textural excitement. As for the clams, well the dish would certainly have tasted a lot better without the elastics. 

The bottom line is I failed, but at least it was edible - kind of. Now about those bags and bags of gaper clams in the freezer - I'm going to let the big guy take care of those because one thing's for sure, he DOES know how to cook 'em!

Clamming 101

I learned something on this vacation. Gathering gaper clams is not for the faint hearted. It takes a little patience and a lot of stubborn to bring home this kind of bacon, a lesson I got first hand when I went clamming with the big guy on Wednesday.

Now picture this. It is 6:00 am, the tide is out and I mean really out and the gaper clams are beckoning. The big guy in his waders, with shovels, sticks and pails and me with the dog and a camera walk out fifty feet or so onto the beach. The sand is not packed and pristine white like it usually is. Oh no. There are puddles of muck, and pools of beachy quick sand just waiting to grab your shoe, and your dog. But the big guy's on a mission. He's in his "clamming box". Does he notice the dog disappear into a deep hole? Does he notice his pansy wife up to her ankles in muck? Does he even notice the smell?  Not him. He's going clamming.

So now, we're out about fifty feet from the waterline and the lesson begins. First ya' gotta spot 'em. You look for a hole, or indentation in the sand about 2 inches across. The bigger the hole, the bigger the clam. The big guy sticks his bamboo stick into the hole and feels for the clam, then digs to one side of the stick. He places a bucket that has the bottom removed into the hole he's dug, and takes all the stinky guck out of the bucket to reach the clam.

 

 

Now these clams are buried really deep ...so deep, he's often up to his armpit feeling around for the clam so he can pull him out. Pull him out, not dig him out. The sand is the consistency of wet cement and there's quite a resistance - in fact, I saw the big guys feet leave the ground on many occasions as he tried to get enough leverage to pull the prize out of the hole. As you can see from the picture, his face is pretty close to the sand - imagine the "Eau de Stinko" from that level? Yikes. Talk about kissing Neptune's butt. 

Finally he pulls the gaper out. Success at last! Three hours later we head home with 12 of these guys (the limit). I wish I could have shown you a picture of the "mine field" the big guy left behind on the beach, but of course, true to Murphy's Law, the battery ran out on the camera. For every successful clam the big guy dug up, there were at least 2 holes dug where the clam was too deep for my man to reach it. And while the clams are plentiful, it's a real crap shoot that you'll end up getting any of them.  

 

It was a lot of fun though, I really must give one word of advice. For heavens sake, wear boots and as for white socks....GET A GRIP!

I messed it up

Last night's dinner was in one word "terrible". We had fettucini with white clam sauce and although it was a good recipe from Epicurious.com, http://www.epicurious.com/recipes/food/views/Linguine-with-White-Clam-Sauce-529 I used two kinds of clams and my timing was off so they were tough, chewy and just darn right bad. I didn't have any fresh herbs which is pretty dumb when the Yachats farmer's market was in full swing all yesterday afternoon. I was too darn lazy to walk down the road and buy some. I tried to make up for it with some lemon zest and red pepper flakes - oh that was smart. What you don't see in the picture is that under the top layer of pasta, there's a big pile of red pepper flakes. I took the lid of the bottle thinking there was a shaker on it and ended up dumping half of it on the bowl. 

All of that on top of the fact that I didn't feel much like cooking resulted in a bowl of pasta that was anything but stellar. What a waste of my guy's hard work as a clam gatherer. But you know what? He ate it anyway and where is he right at this moment? Why out gathering more gaper clams of course. 

Yesterday we did a little puttering around the garden here at the cabin and later today we'll head out to take some pictures of an amazing local garden to show you what having a green thumb can do.  Personally, neither of my thumbs have a smidge on green on them. I can't even keep potted basil alive. 

Fish & Chips, Clam Strips & Expanding Hips

Yikes - yesterday was one of those should'a days. Should'a' had salad for lunch instead of fish and chips...should'a believed my guy when he said I'd like the clam strips...should'a packed some antacid pills. Oh boy, what a day.

The gaper twins came back from their trip to Newport not as happy as they'd been the past couple of days. Apparantly clamming there is not as sweet smelling nor as easy as it is in Walport (as if it's easy anyway) and neither was it as successful. Ya could'a fooled me. Looked like their bags were full of something! Anyway, by the time they got their catch cooked and cleaned up, and cleaned themselves up, and tackled the 24 gapers waiting outside in the cooler to be cleaned, the day had flown by and it was after 2 bells. As there's only room in the kitchen for one cook at a time, John was kind enough to take us all to lunch.

Now this is the third time we've spent a July in Yachats, so we're familiar with the best places to go for certain menu items. I mean there's no doubt the best bakery is the Green Salmon, The Drift Inn has the best burgers and the Blue Whale is the place to go for fish and chips. The proof is in the picture, is it not?

I was being good (insert sarcasm). I had the small order which is $1.00 less and has two, not three pieces of pollack, nicely coated and so hot you gotta nibble on chips until the whole thing cools enough to eat. Don't ask me what they put in the batter, but it's light and perfectly crisp. The fish is moist, mild flavored and fresh...I mean really fresh, and the quantity...well! Notice I stressed that I'd ordered the SMALL order. I ate every morsel of it and when we left the restaurant, I could have stood in for the Pillsbury Dough Boy. Honest!

After such a late lunch, it was home to put a cheater pumpkin cake in the oven, then nap time. Yeah, nap time. DId I walk off that huge lunch - no siree, just stretched out on the couch and tried to fit my snores in with the trio already making strange sounds (GMan, John & Max). After the nap it was libation time, then dinner. Oh yeah...dinner!

The big guy was right when he said he'd be surprised if I didn't like the clam strips, but man, I tell you, prepping these babies is a real job. I watched him do bit of it, but there are some things just better kept a secret and this could make one a might squeamish! First the clams have to soak in ice water about 8 hours, then the shell comes off and the guck gets cleaned out, then the brown skin gets scraped off the long "neck", more guck is cleaned off, then they're rinsed, cut, rinsed again, pounded, coated and fried. No wonder the darn things are so expensive in the store. GMan coated the strips in flour, then an egg wash which included some hot sauce, followed by a dunk in a mixture of flour and corn meal. He fried them in corn oil outside on the burner attached to the barbecue. Dusted with a little coarse salt and some lemon pepper, they were indescribable.

I mean, I so didn't want to like them, but how can you not like something that is so tender, mild flavored and crispy? These clam strips were like the absolute best calamari I had ever tasted, only better cause they were CLAMS and very, very tender. Who'da thunk it?  He served them with more of those sweet potato chips - hey they're addictive.

Dessert, as if we needed it, was what I call a cheater pumpkin cake. It takes about 5 minutes to throw together, an hour in the oven, a couple to cool and man, you've got something that looks like a cake, but tastes just like pumpkin pie. It is just plumb good. This recipe is from the Wall Drug & Cafe Cookbook from South Dakota. Download Pumpkin Pie Cake It's a little regional collection of recipes compiled by friends, relatives and employees of Wall Drug Store and it is loaded with wonderful little jewels.

Other than refusing to eat a darn thing (yeah, we'll see how long that lasts), who knows what today is going to bring. The guys have already left to hit the clamming beds again. It's early and the sun's not out yet, though the birds are. The sun didn't come out yesterday until late afternoon - it was one of those misty, rainy, grey perfect beach days. I love it here, even when it rains, and of course, it's cool. It's fun to brag about the weather here when it is heading for 108 in Tucson and 112 is just around the corner. Cruel, aren't I? Sorry Tucson.

Clam Chowder & a bad day at the beach

Here we are again. We've got to stop meeting like this. It's just barely after 4:00 AM and the big guy's on his way to his secret clamming spot in Waldport to get his quota of 20 cockles. He was a little short yesterday (16) and it bugged him all day.

Actually something worse bugged him which proves you can have a bad day even at the beach. He was checking on the canoes which are stored under the cabin because the goal of today is to get Max out on the river...not me, mind you, but Max. I can't swim a stroke and won't even get my face wet in the shower, so he knows I won't be going along for the ride. Anyway after he checked out the canoes, he locked the storage area. Between the back of the cabin and the front, he lost the key.

Now, my guy is persistent, so on his knees in the grass, he looked for that key for hours. Of course, I helped (not on my knees though), and did the grid search over and over and over. You get the picture? After several hours, I finally talked GMan into giving up so off he went to Ace Hardware in Waldport. Oh, by the way, there is a hardware store in Yachats, but it's where the grinch who stole Christmas hangs out during the other 364 days of the year. The big guy came back with not one, but two new padlocks because he figured that while he was at it, he'd better make the storage area more secure. There was only one padlock on it before, but the area really needed two with one on each side. Oh, he also came back with a honkin' BIG bolt cutter to get the keyless padlock off. It took him less than 60 seconds to install the new locks. End of problem!

Of course, by now it was noon, so we went out for lunch, followed by a long walk on the beach. When we came back, the big guy decided to do a little gardening and watered the plants around the cabin. On his way into the house, guess what he found? Yup...you're right. The key he lost.

To soothe my savage beast, I decided to make Clam Chowder for dinner. Now, I know I've already shared one chowder recipe with you, so I figured I'd better try something different. Boy, this one is different but in a good way. Honest! Download Yachats Blush Clam Chowder How could it be anything but with these gorgeous cockles the big guy raked out of the bay at Waldport.

 

 

Picture top left will give you an idea of the size of these babies. Sixteen of them yielded 2-1/2 cups of chopped meat. Amazing aren't they? Picture bottom left is of an antique pressure cooker (we think) or clam cooker that is one of the many treasures at this gorgeous little place. It's certainly had its share of use during the 3 years we've rented here. Oh that we could stay longer than a month each time, but for sure the freezer isn't big enough to hold all the "spoils" my he man comes home with. 

As for the finished chowder, it really is a celebration of flavors of the southwest combined with the northwest (by a Canadian). Go figure. There's just the right amount of spice to compliment the clams, while the broth is creamy with a hint of tomato. I think next time I'll add chopped tomatoes and some fresh basil wouldn't hurt either. Hope you enjoy it as much as we did!

Now I don't know about you, but I'm about to join the pooch on the couch for a nap. After all, I am on vacation!

Clam Chowder, New England of Course

First post and I feel the need to apologize for the quality of the pictures. We're learning as we go and since GMan is the resident photographer, because I can't take a pic without moving the camera, we are experimenting with lighting. I promise we'll get better.

 

We had our neighbors over for dinner and a game of Mexican Train (Dominoes), thus the huge pot of chowder. The story behind the chowder - This family gets out of Dodge and heads to the Oregon coast for a month in the summer. It wasn't always that way, but after the first 3 years of the unending heat, I put my foot down and said Max and I would be escaping the furnace and GMan was welcome to join us if he could. Then I dropped the bomb that we'd be gone for a month. He quickly decided to join us.

The Oregon coast has alot of wonderful things to offer, including incredible clams called "cockles". The daily limit of 20, yields between 1-1/2 & 2 pounds of meat.  Needless to say, we ate more than our fill of clam chowder, clam's casino, linguini with clam sauce...clams,clams,clams. The remaining ones were put on dry ice and brought home to the desert. We're almost out of last year's haul - time to go back ya'think?

This chowder recipe is based on a recipe from the Silver Palate New Basics Cookbook. I make my chowder with bacon. Lots of bacon. I've also found that making a blonde roux adds a tremendous amount of flavor. Its an extra step that doesn't take alot of time but really pays off in the end. To a chowder purist, they'd think I was from the wrong planet, but the addition of Old Bay, as well as some hot sauce, can really make a difference too.

Download Recipe for Clam Chowder

Yippee, dessert! This Lemon Tart is a combination of two recipes, the crust from Ina Garten and the curd is an internet recipe I found. The curd's made from Meyer lemons that we grow in our side yard. Its really the first year the lemon tree has given us a significant amount of fruit (its a 3 year old tree). Meyer lemons are a lot sweeter than regular lemons and certainly different in color and shape. That's a meyer lemon on the left side in the wooden box with regular lemons on the right. Meyers are worth looking for if you've the opportunity to try them. They also make incredible Limoncello but we'll go there at another time.

 

Download Meyer Lemon Tart  I apologize for not removing the tart from the pan before taking the picture. Honestly, I just didn't think about it. The crust was great but the lemon curd only fair. Next time I'll add less sugar and more rind - maybe even mix the rind of regular lemons in with it. The flavor was very subtle and I'd like a little more kick. Be sure to put the curd through a fine screen strainer before putting it into the tart pan. I find this step necessary when making an egg based filling without using a double boiler.