What's In Season? Early Spring 2009

Clams Three Ways




In February or March the first clam tides get us down on the beach with a shovel and bucket. We dig up the clams, bring them home and let them soak in salt water sprinkled with corn meal for 24 hours. Then I sort them by size; large, medium and small, and we have a dinner I like to call "Clams Three Ways". I start with the biggest ones which I use for stuffed clams. Then I fry the mid-sized ones. The smallest ones I steam. I love serving steamed clams over angel hair pasta with lots of crusty bread for dipping in the cooking liquid.

• Steamed Clams

• Fried Clams

• Stuffed Clams




• Pappardelle with Ricotta and Herbs

  
  

  There is something about early spring, the hope of warm weather in the breeze. I love to wander out to the herb garden to snip chives, parsley and fennel for this dish. Such a perfect spring side dish.

Archives

Seasonal Recipes

Spring

• Asian Shrimp Dip
• Broccoli Rabe and Beans
• Curried Shrimp Dip
• Easter Lamb Stew with Eggs, Lemon and Parmesan Cheese
• Fried Clams
• Oven-Baked Corned Beef
• Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers
• Pappardelle with Ricotta
• Reuben Sandwiches
• Steamed Clams
• Stuffed Clams

Summer

• Creamed Fresh Corn Soup
• Danish Cucumber Salad (Pressgurka)
• Pesto alla Genovese
• Pickled Garlic Zucchini Coins
• Roasted Garlic Soup
• Stuffed Zucchini

Fall

• Curried Squash and Coconut Soup
• Green Tomato Soup
• Poblano Peppers Stuffed With Goat Cheese
• Roasted Tomatoes for Soup or Sauce
• Roasted Tomato Soup
• Tomato, Goat Cheese, and Onion Tart
• Wild Rice and Chanterelle Soup

Winter

• Baked Stuffed Artichokes
• Hot Artichoke Dip
• Kim Chee Stew
• Meyer Lemon Sauce
• My Grammy's Stuffed Artichokes
• Oyster Pot Pie
• Spicy Ribbon-Cut Noodle Soup
• Teriyaki Broiled Oysters