May 15 2005

Me And My Clams

Clams Deluxe à la Zilker

I am pleased to announce that I have finally perfected Clams Deluxe à la Zilker. The dish has it all. Tragedy, comedy, the picturesque, the sublime, pathos, ethos, and garlic.

What you do is, you get out your giant soup pot and sauté in olive oil some of the emergency Savoie’s tasso you keep in your meat area. Throw in, when it suits you, some onions and garlic and garlic and garlic and sliced fennel and cubed potatoes and more olive oil. When the onions are just starting to carmelize, chuck in one or two peeled, seeded, diced tomatoes. Sauté a few more minutes, then add at least a cup of white wine. Boil this down to half of its former self. Add a bottle of clam juice and return to a boil. If you like a tomato-y broth, mix in a glob or two of sundried tomato paste.

When it appears as though the potatoes are nearly cooked through, throw in your scrubbed littleneck clams, cover the pot so you don’t have to watch them die, and wait five minutes. Add strips of zucchini and red bell pepper, cover the pot again, and wait 3 more minutes, or until the clams open. Douse liberally with Italian parsley. Sop exquisite broth with a halfway-decent loaf.

If you leave out the potatoes, you can make this thing in about 20 minutes.


  1. Jim McCulloch

    Excellent food presentation. You even made the turkey sandwich look good. And the food-writing is even better. (Is food-writing a word?)

  2. Twisty

    Ha, I was told by an old editor that “food writing” is two words, and that they’re worth 10 lousy cents apiece, just like all the other ones I wrote for him.

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