Whats on tonights Menu

now all I've gotta do is figure out what to do with the other 42 Little Necks in the next day or two - suggestions?

now all I've gotta do is figure out what to do with the other 42 Little Necks in the next day or two - suggestions?

Eat them :rolleyes: :rolleyes:

“chinaman is 100% absolutely correct“,

I was in Albany Med Center, 4 years ago this week recouping from GBS, from sum shitt I ate from Chinatown... cellfish...
.

D'OH, there ARE live tanks in Chinatown, usually filled with Tog and BSB...

Sorry, didn't know they were "Ex-Lobsters". In IL I used to see them on ice at fish stores because they didn't have live tanks, and they were still alive. Here I buy them at the local Co-Op and the "live tank" is multiple lobster crates tied to the dock in the South Bristol Gut.

Yes, NFW you want to touch that...

now all I've gotta do is figure out what to do with the other 42 Little Necks in the next day or two - suggestions?

Did you dig them?

Eat them :rolleyes: :rolleyes:

I mean meaningful suggestions? Like recipes?

I'm not going to tap dance with them.
:rolleyes::ROFLMAO:

Did you dig them?

no - local shellfish guy selling at the Onancock Market - this homey don't dig stuff - got 50 of 'em for $18 - let them dig them - I'll eat 'em

I mean meaningful suggestions? Like recipes?

I'm not going to tap dance with them.
:rolleyes::ROFLMAO:

Umm you cant be serious eat the damm things on the half shell, make cany clams make a pizza put them on it make clam chowder jeeshhh

I mean meaningful suggestions? Like recipes?

I'm not going to tap dance with them.
:rolleyes::ROFLMAO:

Clear Broth Clam Chowder... cellfish...

.

Umm you cant be serious eat the damm things on the half shell, make cany clams make a pizza put them on it make clam chowder jeeshhh

Mr.W., is a nice guy, he was trying to be friendly, after all he is the author of the “ cooking help “ thread... cellfish...

Mr.W., is a nice guy, he was trying to be friendly, after all he is the author of the “ cooking help “ thread... cellfish...

Who’s nice? The General? Pfffffft... here’s the General helping Wader pick out a nice fish at the market!

Here’s recent ways we’ve had em with what we dug here in shinnecock

Mr.W., is a nice guy, he was trying to be friendly, after all he is the author of the “ cooking help “ thread... cellfish...

now all I've gotta do is figure out what to do with the other 42 Little Necks in the next day or two - suggestions?

I would not advise on the half shell since the water temps down there are probably way too high, above 70°F, which means the clams are set on reproducing, so they're not at their tastiest. Same goes for oysters and mussels...

Well you could shuck 'em and freeze them in their juice. I have 7 or 8 dozen big quahogs put up like that. Then you could figure out at a later time and make sauce or chowder, or if you saved the shells, you then could make baked clams. Or put the baked clams all together and freeze, see below...

Here's another long-term idea. If you like Clams Casino, shuck 'em and put the breadcrumbs, bacon and green peppers on top, lay them in a container, put wax paper on top and stack 'em up in multiple layers. You can then put them in the freezer and pop a few out and throw them into a 400°F pre-heated oven. Nothing impresses drop by visitors when you can offer them stuff like that. I do that with baked clams and oysters Rockefeller.

To make shucking easier, put em in the freezer for 20 minutes before grabbing your clam knife...

I would not advise on the half shell since the water temps down there are probably way too high, above 70°F, which means the clams are set on reproducing, so they're not at their tastiest. Same goes for oysters and mussels...

Well you could shuck 'em and freeze them in their juice. I have 7 or 8 dozen big quahogs put up like that. Then you could figure out at a later time and make sauce or chowder, or if you saved the shells, you then could make baked clams. Or put the baked clams all together and freeze, see below...

Here's another long-term idea. If you like Clams Casino, shuck 'em and put the breadcrumbs, bacon and green peppers on top, lay them in a container, put wax paper on top and stack 'em up in multiple layers. You can then put them in the freezer and pop a few out and throw them into a 400°F pre-heated oven. Nothing impresses drop by visitors when you can offer them stuff like that. I do that with baked clams and oysters Rockefeller.

To make shucking easier, put em in the freezer for 20 minutes before grabbing your clam knife...

That helps - I don't have a desire to be eating clams every day of the week just to get 'em gone before they go bad. Freezing works.

Weekend indulgence.

Spinach Pasta with Clam Sauce with Fresh Garlic, Pancetta, Fresh Parsley (Clams harvested yesterday from Hog Island Bay, Eastern Shore, VA)
Warm Rosemary Bread Roll with Garlic Butter (from the Market Lady)
Glass of Excellent Pinot Noir picked by Maurice

Fantastic ????

[COLOR=rgb(26, 188, 156)] ><)))):>

something involving clams 'cause I have to

Pistachio crusted ling, truffle oil cauliflower puree and roasted shaved Brussels sprouts