Thursday, September 19, 2013
I remember Dad used to come home with a shitload of shellfish, to which I wasn't too crazy about. But I remember that Mom and Dad would both make it into a huge BBQ/surf & turf --- from steaks and burgers to steamers, crab legs, soft shell crabs and shrimp. I could have jumped into Paleo at a young age if it weren't for the corn on the cob, potato salad suffocated in processed mayo and of course, bread for my burger. In my seasoned years, my BBQ has taken a healthier twist. For starters, I love making appetizers for my guests. I make steamers first, and start it off with a drizzle of olive oil, butter, garlic, parsley, salt, pepper, lemon, wine and a touch of broth. Once that gets to a small boil, I throw the clams in after I have cleaned them thoroughly. So important to clean them off good or you'll be chomping on sand. I usually will serve this along with bread for my guests because the sauce is just INCREDIBLE for dipping, but my willpower has to remain strong. Best paired up with a nice chardonnay or pinot grigio. The last couple of batches I made came out very tough, so watch where you buy them and never overcook the clams. Make sure that once they open up, they are out of the steamer and ready to serve.
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