Hellomy Foodie Friends!
I love to tell this story especially during the summer and thinking about being at the ocean. Our family has precious memories of our summer experiences being on the coast of New England. Prior to moving to Upstate New York, we lived on the coast of Connecticut. Our good neighbors and friends, Ron and Deedy, owned a fifty foot “boat” named “The Graduate” that they docked in West Greenwich, Rhode Island in Narragansett Bay. Weekend excursions included boating to Newport, Rhode Island or just hanging out on the boat. Ron was a master captain in boating and came from a military background in the Navy. He was also a master chef. Ron was always very proud driving “The Graduate,” and serving his crew incredible seafood dishes. Ahh…what fabulous memories of our rides.
Our children were very young at the time of most of our adventures. There was one very special time when Ron allowed our three-year-old Johnny to take the helm and to sit in Ron’s chair to drive the boat. Johnny sat proudly with a very determined look in Ron’s captain’s chair, holding firmly onto the boat’s steering wheel and exclaimed “big boy driving the boat!” It was precious. Each summer that we were able to join Ron and Deedy on “The Graduate,” Ron would allow Johnny to take the helm and be the “big boy driving the boat.” These are among the special memories of being on the water, with amazing friends, breathing in the sea air and feeling it on your skin.
With boating brought the feasting on spectacular seafood meals made by Ron and Deedy. Clams and oysters were one of Ron’s favorite seafood items to create delightful dishes with. Special tools that Ron would use included a clam and oyster knife and a cut proof glove. The clam knife was important for proper shucking of the clams. Once you learn the basics, shucking clams and oysters is not difficult. Practice makes perfect and the reward is delicious. It all starts in the preparation.
1. Make sure the clams you’re going to be shucking are alive. A clam shell that is open or opens easily by hand is dead. Throw away any open clams.
2. Clean your clams using a stiff brush under cold running water to remove any sand and salt.
3. You may skip this step, but soaking your clams will flush through any sand they may have inside. Use 1/3 of a cup of salt per gallon of cold water. Stir the salt until it dissolves. Soak the clams for 30-45 minutes then drain.
4. Either refrigerate your clams for at least an hour or pack them in ice for 30 minutes. This puts them to sleep and makes it easier for you to open them. I prefer the ice method.
5. Make sure you have a towel and a clam knife.
This summer, make some seafood meals to remind you of the ocean and those precious memories you have made with friends and family. In my mind, I am dreaming of being the “big boy driving the boat!” Unfortunately, Ron is no longer with us to share and laugh at these stories. However, they are memories that I hold dear in my heart every day. Here’s to you Ron. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for your seafood clam and oyster knives. Remember my Foodie Friends, “Life Happens in the Kitchen” with good times, friends, and great food (gathering safely).
Take Care, John & Paula
