Gone Fishin’…or not

Clamsv Ripert

As I was scooting around the kitchen on my knee scooter the other day I spied Mr. Murphy trying to get my attention focused in the direction of his newly planted water cup and as if by magic we were able to mentally communicate or so he thought, his cup didn’t have ice in it and ever focused on that damn cup I took that look to mean filler up with ice please.  During the course of adding the ice to his water, we chatted about what to do that day and came up with lobster fishing knowing full well that was a totally unrealistic goal for either of us, but a great fantasy nonetheless…

Next best thing, Captain Willis’ for some clams and fish for an easy dinner.  Intended dinner, pan seared seasoned fish with a side of steamed clams and basket of garlic toasts..I was watching Eric Ripert chat and prepare an easy meal with Drew Barrymore.  I was completely turned off by Drew playing with and flipping her hair throughout the entire video and wondered why Eric never mentioned that it is so important to “wash your hands before and during food prep”…I don’t know about you, but I am constantly washing my hands and equipment while preparing food.  At any rate, the recipe is not unusual or difficult and perhaps, in the end, was just a vehicle for her “Barrymore” Pinot Grigio nevertheless I craved a bowl of clams when all was said and done.

My version is not that far off and the added plus is that I make a great garlic butter/oil spread and always save some on hand and perfect to sauté the clams in along with yes, Pinot Grigio, not Drew’s though…

1-2 tablespoons unsalted butter, softened
2 teaspoons EVOO
3 fat cloves garlic, minced or pressed
2 basil leaves chopped, a sprig of parsley (leaves only)
 a little freshly ground pepper
a pinch of red pepper flakes
splash of red wine vinegar

same freshly grated Romano or parmesan cheese

Thoroughly blend the butter blend and have ready for your loaf of bread, sliced lengthwise ( broil halves, but watch closely) or partially cut slices through a baguette and spread with butter, wrap in foil to heat in a 350º oven for 10 minutes opening to crisp for the last few minutes.  

Have ready a sauté pan large enough for the clams (2 dozen littlenecks) add 2 tablespoons of your favorite blend of garlic butter, 1/4 large jalapeño thinly sliced, 4 thin slices of lemon, a few leaves of basil and parsley…heat  and when butter is melted add 1/2 cup white wine, toss in cleaned and scrubbed clams, cover and steam clams plucking each one that opens out and set into a large serving bowl until all are open. Pour clam broth over clams and serve with lots of napkins and that loaf of bread!

So my clams and Michael’s’ pasta dinner was just about all that I could handle
So the grouper will wait until tomorrow…

Citrus Grouper

Seared grouper with citrus pan sauce…