Ingredients:
1 dozen fresh
quahogs, chopped (save shells)
1 medium sized-onion
2 cloves garlic
2-3 cups bread crumbs
1 stick of butter
2 tablespoons of olive oil
3 tablespoons cooked, chopped bacon
3 tablespoons green pepper diced
3 tablespoons red pepper diced
black pepper
hot sauce
fresh lemon
oregano
parsley
paprika
white cooking wine
Soak clams just
before chopping and save water and shells.
Sauté
green and red pepper, onion and garlic in olive, stirring constantly.
When vegetables begin to soften (about two minutes), add a dash of white
cooking wine and continuing stirring for 1-2 minutes.
Drop in butter.
Add chopped bacon. As the butter melts, slowly stir in bread crumbs,
being careful not to make the mixture too dry. When it has reached the
right consistency, pull from heat, sprinkle with pepper, oregano, parsley
and a dash or two of hot sauce. Add chopped clams last and mix well.
Use bread crumbs and the reserved water from the clams to stretch the
mixture if necessary.
Stuff as many shells
as the yield allows. It should yield 6-10 servings. Sprinkle
with paprika and bake for 10 minutes at 350 degrees Fahrenheit. Serve
with fresh squeezed lemon.
You may substitute
canned clams and/or clam juice if you must!
How
to cook a lobster
Lobsters
must be alive and kicking right before you cook them. You'll find your
lobsters (hopefully) have their claws bound in rubberbands. Just go
head and leave those on until they're, er, done.
Boil
water in a large pot, but use only as much water as you'll need to cover the
lobsters. Immerse lobster(s) when the water is at full boil.
(No, they don't scream.) Boil for approximately 8 minutes per pound of
lobster. The shell will turn a bright red.
Getting
to the meat is really pretty easy, but messy. Use a nutcracker to
crack claws open at the widest point. Use cocktail forks to get
lobster meat out of the nooks and crannies. Bend the tail backward and
you should be able to slide the delicious delicacy out in one tempting
piece.
Drawn
butter and lemon and...yum!
New England Clam
Chowder (the white kind!)
Ingredients:
1 dozen medium clams,
chopped
1 stick butter
1 small minced onion
1 small minced stick of celery
1 bay leaf
thyme
fennel (optional)
black pepper
3/4 cup flour
3 cups half and half
1 large or 2 medium diced potatoes (red, skin on)
1 strip of raw bacon, chopped
Soak clams just before
chopping and save water and shells.
Sauté bacon, onion
and celery in butter until onions are soft. Slowly add flour, blending
well and cook over low heat for 5 minutes, being careful not to brown.
Slowly pour about 2 cups of reserved water from clams and 1 cup of half and
half, stirring well to prevent clumping. Add bay leaf and dashes of
thyme, fennel and black pepper. Bring to a boil, reduce heat and
simmer for 10 minutes. Add diced potatoes. Simmer 20-30 minutes or until
potato is just tender. Stir in the remainder of the half and half. Remove
from heat and add chopped clams. Stir, let sit 1 minute. Makes 10 satisfying
servings.
CALENDAR
OF EVENTS:
These
savory delights will bring you back to those carefree Cape Cod days
when the whole world was a beautiful beach for you to explore -- and
all the shells and stones in your midst were your treasures. 
