Steamed Clam Decadence

Currently, I am on the hunt for the perfect piece of driftwood for a fall coastal centerpiece idea that I am putting together.  Coastal fall ideas are challenging, and I am trying to use an idea that I saw at a Coastal Living Idea House that we were part of  in 2006, in Pacific City, Oregon.  

Great excuse to go to the beach!  Yes, we did walk this entire stretch at Pescadero yesterday, to find that driftwood. 

Had a great time exploring tidepools full of starfish and sea anenomes and watching harbor seals sunning themselves on the rocks. Love these kinds of afternoons! 

After a few hours, when we got back into the car, with our coveted beach driftwood and sandy feet,  we realized that we were starving!   We both love steamed clams, and the more we thought about our most recent favorite bowl of steamed clams at the Moss Bay Distillery, the more I thought I might be able to recreate them.  

Here's what I came up with.  They were rich, decadent, and  incredibly gourmet.  Not to mention, super easy!

Caron's Steamed Clams + Sourdough Toasties

Serves 2

1 1/2 pounds of scrubbed manilla steamer clams

1 stick of butter - don't skimp!

1 yellow onion - chopped

1/3 cup shallots -chopped 

2-3 garlic gloves- chopped

1 + cup cherry tomatoes - sliced in half (I like the organic multi-colored ones)

Fresh chopped Italian Parsley

1/2 tsp. thyme

1/2 tsp. marjoram

1 1/4 cup Chardonnay

1 cup water

salt and pepper if desired

1. Slowly melt butter in deep saucepan

2. After butter is melted, add in onion, shallots, and garlic.  Saute until bubbling and everything is limp and almost translucent

3. Add in tomatoes, saute until for 5 minutes or so.

4. Add in Chardonnay

5. Add thyme and marjoram, and cook until wine is slightly reduced.  

6. Add in water and bring back to simmer.  When broth is once again simmering, add in clams.  Cover the pan with a lid and let steam, until they open.  Do NOT over steam or your clams will come out rubbery (yuck)

Sliced a sourdough loaf into thin slices, butter one side, and liberally sprinkle Parmesan or Asagio cheese

onto each slice and put into 425 degree oven. Roast until cheese is melted and bubbly.  You could also use the broiler, but I think roasting them makes for a little crunchier bread.

A nice Chardonnay to drink with your gourmet steamer clams is also highly recommended. Our choice last night was a clean, crisp 2009 Valley of the Moon Chardonnay from Sonoma.   

Heavenly....

Have a great Sunday!  

Half Moon Bay Fish Market

One of the secrets to making a fabulous meal with seafood includes a trip to a favorite fish market for fresh choices.  Cannot count the number of times that we've left the beach, headed for home and have made shopping at the Half Moon Bay Fish Market a regular stop.

Great shop owned for many years by the same family - family photos and memories tacked up all over the tiny market.  They have thought of everything -

Great people to help - always friendly.  They treat us like long lost friends whenever we come in, even tossing in a few extra oysters on occasion!

Blue Point Oysters are always on the menu... (not mine, but Tom's!)

Fresh local dungeness crabs live, also cooked and cleaned ready to take home and dip in melted butter. (YUM!)

Salmon fillets, or whole salmon for the more adventuresome.  Not this girl - I don't like the bones! (or the heads)

Live crabs and lobsters available, as well as fresh squid, prawns, and jumbo shrimp!  We frequently pick up fresh clams here too for clam linguine and yummy clam chowder.

On several occasions we've also picked up the most incredible Ahi - melt in your mouth with just a light searing on the outside.

They have it all do you don't have to make another stop. Lemons, seasonings, fresh baked bread from Half Moon Bay Bakery...

Specialty private label sauces to complete your meal...

Forget the wine?  Half Moon Bay Fish Market has a nice selection to choose from, most of which are local California wines.   They even sell fresh flowers for the romantics!

Stop by and see our friends next time you take a drive down California's Hwy 1 past Half Moon Bay.
Phone: 650-726-2561
Website:
http://www.bizglimpz.com/HMBFishMarket

And to show off your seafood creations, 

how about these fun serving pieces?

Polished Fish Servers

Scallop Appetizer Dish

Large Oyster Shaped Serving Platter

Fun cocktail napkin boxes!

Coastal Themed Wine and Cocktail Glasses

Entertaining on the Coast - New Weekly Feature!

 Happy Thursday -  I am sorry to see summer disappear so quickly, especially since we really didn't get to enjoy a very warm one here in the Bay Area - coldest summer on record.  Not complaining, we did have lots of bright blue skies, and NO rain.  Also lots of fog, a lingering gray marine layer nearly every day, accompanied by temperatures 10-15 degrees cooler than normal. (I still wore my shorts everyday!)

Tom and I treasure our Friday nights on our little deck.  Wonderful time to unwind  from  busy weeks,  trying our local gourmet cheese, fresh crusty bread or an appetizer recipe that I've discovered somewhere, usually from a Facebook, Twitter or blogging buddy!  We share a nice bottle of wine, or a new cocktail concoction that we've whipped up  in the blender - Tom is partial to his "dry" martini's, but he can be persuaded to try something new too!

Since we are enjoying fresh, ripe mangoes and lots strawberries here in the Bay Area, I think this is what I am going to toss into the blender for our Friday night date - what do you think?  Looks pretty scrumptious - 

(photo and recipe courtesy of my friend Rum Shop Ryan -  

check out his blog - "A Tropical Lifestyle, the Coconut Connection Blog" )

Mango Tango Cocktail Recipe

Mango Daiquiri (makes 2)

3 ounces rum

1 1/2 cups mangoes, cubed

3 tablespoons fresh lime juice

1 ounce triple sec

4 teaspoons sugar

2 cups ice cubes

- Blend in a blender until smooth. Pour 1/4 of drink mixture into a glass.

Strawberry Daiquiri (makes 2)

1 ounce light rum

1 ounce strawberry schnapps

1 ounce fresh lime juice

dash grenadine

dash orange juice

2 cups ice cubes

- Blend in a blender until smooth. Pour 1/4 of drink mixture on top of Mango Daquiri mixture.

I will let you know how they turn out  - if you have a favorite recipe, send it to me, and I will share.   Will be publishing a new Friday night date treat every Thursday!

I saved a few of these fun swirling fish wine glasses just for me, will see how they work for our mango - strawberry cocktails blend!

Yum! Clam Linguine

One of the best things about living on the coast is our bounty of seafood! As you all know, I am not an oyster fan, but I do love clams, and they are easy to find at the local seafood market or grocery store.

I have had this recipe for over 20 years - the poor recipe card is almost in shreds and is curiously decorated with drops of butter? cream? clam juice? white wine? So easy to make and so incredibly rich and yummy! Simply take your time, and have all of the ingredients ready to go before starting....

Ingredients:

1 lb. of manilla clams shells still in their shells, scrubbed clean

6 T. of real butter (don't skimp!)

4 cloves minced/chopped garlic

1/2 tsp. of red pepper flakes

3/4 c. dry white wine (or more to taste if you're anything like Julia!)

1 1/2 cup cream (again, don't skimp!)

1 T lemon juice

2+ T fresh parsley chopped - I like Italian parsley for its flavor

2/3 c. Parmesan Cheese; shredded or shaved

Pasta - doesn't really matter what kind, this recipe is good on every kind of pasta. We've had it on spinach linguine many times, gorgeous presentation!

Melt butter,  then saute garlic and red pepper  in the butter til golden, add white wine and cream. Bring to a boil over medium high heat for 2 minutes. Add lemon juice, parsley and part of the Parmesan cheese, then add the clams. Put lid on sauce pan and let gently simmer while the clams slowly open in the sauce.

Cook pasta while clams are simmering, then drain. Toss pasta and clam sauce together and serve immediately topped with the remaining Parmesan cheese. Enjoy!