Tuesday Tea: Summer Seafood
Brian has often recalled to me childhood memories of family clambakes over the Independence Day holiday. The men would return triumphant the day before the celebration from the fishmonger – laden with clams. The shellfish was taken by tractor and wagon to the stream that borders the family homestead, where it would be kept cold until the next day. A large pit would be dug up by the farmhouse, and a fire would be lit in it, and allowed to burn down to coals in preparation of steaming the clams, potatoes and, corn. His aunts would make clam fritters and chowder and I’m very certain that there were also lots of sweet treats for afters. Dozens of cousins, aunts, uncles, grandparents, neighbors and friends all would gather at the homestead to enjoy a long day of cooking, eating, laughter – and fireworks.
I remember long weekends in Rockport Massachusetts with my parents, the smell of baked scrod emanating from the seaside restaurants - and the sublime taste of saltwater taffy while walking Bearskin Neck. Those were wonderful days!
But you needn’t have a hundred-acre farm, nor 100 guests. And you needn’t travel all the way to Cape Ann. Your own kitchen and your family will do very nicely. The receipts that follow include hearty as well as lighter fare. Many of the receipts have been halved from what I normally prepare. They should serve 4 adults. The exception is the fritter receipt – invite friends. They’re delish and make a nice nibble with a tall glass of lemonade or tea, eaten on the front porch swing, or anywhere else
Steamed Clams
2 dozen little neck clams
1 bottle good beer (Uncle Mike’s note – don’t use Corona. It’s great to drink, but imparts a strange flavour to the clams)
1 stick butter
Handful fresh, chopped parsley
Head garlic
Note: make sure your clams are live – the shells should be able to close when touched. This tells you that the clam is still alive. Scrub your clams with a vegetable brush under cold water.
Place all ingredients in a large pot and bring up to simmer. Cook for 3-5 minutes, until shells open. Discard any clams whose shells have stayed shut.
Clam Chowder
1 large onion
2 cloves garlic, minced
Butter
Potatoes, cubed (1-1.5 lb)
1 lb clams with broth
Handful chopped fresh parsley
1-1.5 tsp. chopped fresh tarragon
Water
1 pt. heavy cream
Salt and fresh ground pepper
Saute onion and garlic in butter over medium heat for 5 minutes. Add potato cubes and herbs and sauté 5 minutes more. Add water to cover, simmer 7 minutes, until potatoes are fork-tender. Add clams and heat through, finish with heavy cream and season with salt and fresh pepper to taste. Serve with oyster crackers or cornbread!
Aunt Claire’s Clam Fritters
I use the batter reciept to coat haddock for fish fry and also for onion rings.
3 c. self rising flour
2 c. milk
1 tsp. cider vinegar
Salt
2 sm. tins clams, with broth.
Oil for frying
Combine flour salt, milk and vinegar to make a batter. Add clams and broth, blending well. Drop by the tablespoon into hot oil (350F) and fry until golden brown on both sides, about 5-7 minutes. Drain on paper toweling and sprinkle with salt.
Fish en Papillotte
I love this light fish recipe – it’s quick and easy and equally lovely served with salad, rice or pasta – or just a good crusty bread.
1 lb fish steak (salmon, tuna or swordfish)
2 T. extra virgin olive oil
2 T. fresh lemon juice
2 T. capers
Sliced lemons
Preheat oven to 400F, or heat up the grill. Lay out a large piece of foil and turn up the edges. Place the fish on half the sheet and cover with remaining ingredients. Fold up the foil, taking care to seal all the edges. Cook for 20 minutes and serve.
Tartar Sauce
This is a simple recipe for tartar sauce, which I truly love. It’s a step up from the mayo/pickle relish variety.
1 c. mayonnaise
1 T. fresh lemon juice
1 T. capers
1 tsp. dill
Salt and pepper to taste
Dash paprika
Combine all ingredients and refrigerate. Delish!
Salmon en Croute
Another wonderful receipt for cooler summer evenings. It is lovely served with fresh melons and a rice salad.
Puff pastry, thawed
Pesto (homemade or from a jar)
1 – 1.5 lb. salmon fillet
Roll out puff pastry on a board. Spread pesto over the meat side of the salmon, then turn over onto the pastry. Fold pastry over the fish, trimming excess. Place the wrapped fish on a lightly oiled baking sheet and brush with butter or egg wash. Bake in a 400 degree oven for 20 minutes.
Salade Nicoise
I adore this receipt. I hits the spot for a summer Friday tea, right before rosary. It is best served with a crusty loaf and vast quantities of pink tea (iced tea with grenadine).
Salad greens (I like a good dark mix)
Boiled potatoes, cubed
Steamed green beans, cut
Chunked tuna (preferably home steamed, not from a can)
Black olives, pitted (whole or sliced)
Hard boiled eggs (sliced)
Anchovies
Grape tomatoes
Toss the greens with a small amount of Dijon Vinaigrette. Arrange the greens on a platter and layer on remaining ingredients. Serve remaining vinaigrette in a pitcher to dress salads as desired.
Dijon Vinaigrette
This is the REAL French dressing – not that frightening orange stuff in the grocery store.
2 T. Dijon mustard (go on, get the best stuff you can find)
½ c. fresh lemon juice
½ c. extra virgin olive oil
2 tsp. fresh tarragon, chopped
Salt and pepper to taste
Combine mustard and lemon juice in a bowl (or in a blender or jar), slowly whisk in oil until fully incorporated and emulsified. Add tarragon, salt and pepper.
I hope you’ve been inspired to get into the kitchen and create a simply lovely seafood dish this evening! Come on back in two weeks for a sweet lemony menu! Please send me your receipts using lemons for inclusion, but be sure your receipt is not copyrighted, please.
