Text 26626, 67 rader
Skriven 2012-06-28 16:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: clams 857
=================
 
 ML> Woodman's, which I no longer frequent because of the
 ML> poor quality control, does in fact sell clam strips or
 ML> in fact anything else it can sell to tourists.
 DS> Is that the place where Dave Sacerdote got sick on a bad clam?  Or was
 DS> it one of the other ones?

It's where the grease was bad two clam crawls running -
Kathy Pitts turned up her nose the first time, Dave the Sac
the second.

 DS> http://www.clamboxquincy.com/menu.html
 ML> Wrong Clam Box, but yes.
 DS> Whoops :-}}

The real Clam Box has a subsite off the town of Ipswich
commercial site, which is something like ipswichma.com.

 DS> I also recall that prices had gone up a good bit between our two
 DS> different clam craws with you.  But that is just the way it goes.

When I started eating them, clams cost not much more than
cod; at the first clam crawl, they had become an affordable
luxury. Now they are borderline unaffordable, with a big box
(as much as I can eat) running close to $40.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Linguine Alle Vongole
 Categories: Italian, Pasta
   Servings:  4

      3 lb Hard-shell clams; small
    1/2 lb Linguine or spaghetti
           Salted water
      2 tb Butter or margarine
      2 tb Olive oil
      1    Sm Onion; finely chopped
      3 c  Garlic; minced or pressed
    1/2 c  Dry white wine
           Salt and pepper
    1/2 c  Parsley; chopped fresh

  Place clams and 1/4 cup water in a large heavy pan. Cover and simmer just
  until clams pop open (5 to 10 minutes). When cool enough to handle, remove
  clams from shells and set aside (save a few clams in shells for garnish, if
  you wish). Strain clam broth through a piece of dampened muslin to remove
  grit; reserve broth. Cook linguine in a large kettle of boiling salted
  water according to package directions until al dente; drain well. While
  linguine cooks, place butter and oil in a wide frying pan over medium heat.
  When butter is melted, add onion and cook, stirring often, until soft. Mix
  in garlic, wine, and strained clam broth. Bring to a boil, stirring
  occasionally, and cook until liquid is reduced by about half. Add clams,
  season with salt and pepper to taste, and stir in parsley. Arrange linguine
  on a warm serving platter. Spoon hot sauce over linguine. Garnish with
  reserved clams in shells, if you wish.

  Source unknown. Original said "3 clams"; I figure it's either
  3 pt or 3 lb clams. Note 2012: or else the author was prescient
  about the price rises over the last 20 years. I now figure with
  the wisdom of straitened pocketbook that the original meant to
  say 3 dz clams.

MMMMM
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