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.

Possibly related posts:

1. Monday Meat Blogging Filet Mignon Erythemis: guaranteed to unfurrow the brow of any spinster aunt The first season...
2. Twisty Celebrates the Conclave! Fettucine with carmelized garlic and artichokes Here at the Twisty Morsel Institute, we’re doffing...
3. Crispy Tofu Suey Deluxe à la Zilker Fish (Sauce) Story Back in my glamor days as a highly-paid professional food writer...
4. My Bland and Frozen Hell One of the many untoward effects of my chemotherapy is that it has afflicted my...
5. Don’t Worry, Here’s The Curry By popular demand, here’s the recipe for that chicken curry. Make a pot of basmati...