Not a post--I put my recipes where I can find them later
Low tide at 4:55. Sunset at 4:44.
The dreary December dusk descended with a breeze stiff enough to make my rake handle vibrate when held across the wind. The water-warmed wind wrapped around me like a September squall.
Foam broke off the back bay waves and skipped onto the mudflat, fleeting beach demons dissolving in the darkening gloom.
I got my dozen, then put three back. I had what I needed.
Back home kale waited for me.
- Two handfuls of fresh dug clams
- Three fistfuls of fresh cut kale
- A few sprigs of rosemary cut off the bush
- A small onion
- Just enough olive oil
- Big dab of butter
- A glass (or two) of white wine
- A cup of half and half cream
- Scrub the clams.
- Bring clam pot water (about 3/4" deep) to boiling
- Put clams in until opened.
- Scoop out the clams, chop up the meat, save the juice, and hold in bowl until all clams cooked.
- Once all clams cooked, dump chopped clams and juice back into the clam water and let simmer.
- Pour just enough olive oil into iron skillet to coat bottom.
- Toss in a few sprigs of fresh rosemary and cook until leaves flatten in oil, then remove the sprigs
- Toss in chopped onion, and let simmer until onions start to sweeten just so
- Pour in wine, and let simmer for 5 minutes
- Rip up kale and toss into above in several handfuls--each handful should shrink into manageable size before tossing in the next.
- Toss in dab of butter, simmer until melted
Put it together:
- Pour the kale broth into the clam broth
- Simmer a few minutes, long enough so that the kale and clams get acquainted
- Toss in cup of half and half, turn off flame, and let set for 5 minutes.
Serve with bread and Guinness.