Tag Archives: hot water

Steamed Clams

26 Aug

Steamed Clams

This is another flash from my past.

We used to dig clams in Narragansett Bay and my Mom would steam them for dinner.

It was such a feast.

In a big pot melt one stick of butter

Add one big chopped onion

2 stalks of chopped celery

3 cloves of garlic

Saute till soft

Add six dozen washed clams

Add two cups of chicken stock

One rounded teaspoon of corse ground black pepper

Put the cover on the pot and bring to a boil

Steam till the clams are open.

Do not eat any clams if they don’t open

Stir the clams so all the broth gets into each clam

Serve in bowls with a cup of broth and a small dish of melted butter

Don’t forget the chunk of crusty Italian bread to dunk into the broth.

Save the broth.

Strain it and freeze it to make chowder.

Wash the shells and dry them.

Give the grandchildren washable magic markers and they will color the shells for hours

Very nice outdoor activity

 

Advertisements

Peanut Sauce Udon Noodles

3 Apr

Peanut Udon Noodle Salad

Every so often I want peanut sauce and I could put it on everything.

Tonight I put it over udon noodles and it was delicious.

2 tablespoons fresh ginger. Use only fresh.

4 cloves of garlic

3/4 cup  peanut butter

2/3 cup hot water

1/4 cup soy sauce

2 tablespoons vinegar

2 tablespoons sesame oil

2 teaspoons honey

One teaspoon red pepper flakes

One pound of udon noodles

1 chopped red pepper

3 diced scallions

Handful of diced cilantro

Sliced limes

Spinach

Chopped peanuts

Hot sauce

Saute the garlic in the sesame oil for two minutes

Mix the ginger and garlic in the food processor and pulse till smooth

Add the sesame oil, peanut butter, water, soy sauce, vinegar, honey and red pepper flakes and pulse till smooth.

You may have to add some extra water to make it pourable.

Cook the udon according to the package directions. Drain.

Mix in a bowl with the peanut dressing

Place a bed of fresh spinach on each plate.

Place three to four heaping spoonfuls of udon on each plate.

Top with the scallions, red pepper, cilantro, chopped peanuts and limes.

This can be served hot or cold.

This recipe was originally from Epicurious but with a couple of changes now.