Doing our best to send tropical flavors and atmosphere through the ether to our friend.
Read Lorraine's original post.
What a great buy. Feels great.
Sent from my iPhone
Don't wanna become like this as a Web site or many even as a person. Makes me think about honing.
See blogs.discovery.com for the real deal
Given my recent seafood kick, this new recipe by @steamykitchen looks utterly amazing. Will definitely have to try this when I get back to DC. Also, don't forget to check out Jaden's personal recipe blog. Yum yum.
Beer Steamed Manila Clams with Bacon and Tomato Recipe
Recipe by Jaden Hair, Steamy Kitchen
serves 4 as appetizer or part of multicourse meal
2 strips bacon, diced
1/2 onion, minced
1 clove garlic, finely minced
1 teaspoon finely minced jalapeno (optional)
12 ounces beer (I prefer lager)
1 large tomato, chopped
2 pound manila clams, scrubbed
1/4 lemon
1 tablespoon finely minced parsley
1 loaf crusty bread1. Heat a large pot over medium-high heat and add the bacon. Cook until the bacon is just starting to crisp. Add the onions, garlic and jalapeno. Saute for 1 minute until the onions are softened.
2. Pour in the beer and let the beer bubble a bit. Add in the tomatoes and the clams. Spread the clams around, mound them evenly. Cover the pot with tight fitting lid. Cook for 2-3 minutes and then take a quick peek. Some of the clams should begin to open. If all of them are open already, the clams are done. If a bunch of the clams are still closed, cover and cook additional 30 seconds. Discard any clams which are closed.
3. Squeeze the lemon in the pot, add the parsley and then give it a quick stir. Serve immediately with crusty bread.
