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The Secret is Out
While most others are thinking of turkey at this time of year, I have a confession to make: I can't get my mind off clams. I've kept this a secret for over a year now, a bit unsure of myself, a bit unsure how other people would react. Not even sure if I were doing everything right.
It all started a little over a year ago, when I joined my brother Goose in Saranac Lake one night. Once a year he has a big fishing expedition in the Adirondacks with clients from downstate and I join him at his cabin for relaxing brother-bonding time. On that particular night we went to a restaurant just down the road from the cabin and he ordered a dozen steamed clams.
I had never tried those little slimy critters, but with a few beers in me, I was willing to sample one of his favorite treats. At first I had my doubts, especially when they arrived at the table, all opened up and staring at me.
I watched Goose with his method of partaking of a steamed clam. And, then, I took a deep breath and tried my first steamed clam. It was a moment to remember. Oh, okay, not a moment to remember like that night in Parsippany, New Jersey, or not like that moment to remember like when I hit a home run off Joey Proctor. Not even up there with that moment to remember when I met a certain someone the first time.
But it was a moment to remember. In fact, that night I ate four of the dozen -- okay, maybe five. But the taste of those steamed clams remained on my mind for a long time. I secretly checked menus all around the North Country, trying to find a place where I could enjoy those slimy morsels.
Finally, this summer I found two clam bakes, where I had a chance to purchase steamed clams: $5 for a dozen. All the while I was trying my best to keep this to myself. I don't know why.
Then, one day a few months ago, while strolling through a local store, I found a bag of clams in ice. The sign read: "$4.99 for 50 clams." What a sale! I grabbed a bag, and hurried home to try steaming my first batch of clams.
I figure if you put some water in a kettle and get it boiling and then throw in some clams, that the steam inside the kettle would cook those clams. And that's what I've been doing for months. Almost every Sunday, enjoying clams with melted butter. It's become something of an obsession. I can't stop enjoying them.
Finally, I felt it was time to let the secret out. Time to go ahead, tell the world about my new-found love. So, one afternoon last week, while chatting with the boys over at Bobby's Lounge, I mentioned how I've been eating steamed clams every Sunday during the NFL games. I explained in detail my pursuit of clams, my procedure for cooking clams, my intense enjoyment of partaking.
Lo and behold, within moments I found out that I have been doing this all wrong. I've been courting the wrong love. I've been boiling, not steaming. Thank goodness, my friends Skip and Spike got me on the right track.
Their voices of experience and their personal love affairs with clams spilled out in my direction. Apparantly I've taken up with cubic zerconia when I could have been enjoying diamonds.
Skip explained that I've been eating Mahogany clams, sort of the bottom of the clam chain. I need to try Little Neck clams, both Skip and Spike advise. And I need to buy a collander and really steam those suckers, not boil them. I've been doing this all wrong.
But, thank goodness, I've got good friends who are willing to get me back on the right path. Secret revealed, I do feel a lot better. And I know that in the days ahead when I buy my first batch of Little Necks, even though it's $5 for one dozen, instead of for four dozen, I get to taste what I've been missing all these months.
I'll proudly step up and join the big leaguers of steamed clams. Heck, without Skip and Spike I would have been a Little Leaguer forever. That's the benefit of coming out. If you've got good friends who stand beside you and guide you along.
Oh, I'll enjoy turkey this week, like most of you, and even enjoy the leftovers. Maybe I'll even get a bowl of Jim Carr's famous turkey soup. But my mind will be on those Little Necks I'm planning for Sunday!
Comments
I stand corrected on "Popcorn's" 100 pts during a Y basketball game. The "MAN" himself sez its' less than that. I wanted to see 100 pts so bad that I just imprinted, on my mind, that he did. So sorry, it was a long time ago and the mind gets cloudy after a while. Anyhoo, seeing the Wicks' recent reply made me chuckle. That fellow can chow down like there is no tomorrow. There is not enough space in this blog to cover his eating habits.
Posted by: Fred Forkey | November 23, 2007 11:41 AM
SKIP SURE LOVES HIS SEA FOOD. I BEEN WITH HIM MANY TIMES HERE IN MYRTLE BEACH AND HE ORDERS SEA FOOD ALL THE TIME. HE LOVES HIS BISQUES. I KNOW I CAN EAT ABOUT 10 OR 12 DOZ PISS CLAMS MYSELF. THERE IS NOTHING BETTER THAN GOOD SEA FOOD.
Posted by: WICK CADIEUX | November 23, 2007 8:49 AM
Foxy - Foxy - FOXY!!!!!
Let me know when you're coming to Reno! Among the MANY casinos' Friday night seafood buffets, you'd swoon at the Peppermill's all-you-can eat seafood (plus anything else you can imagine): ALL the steamers you can gobble down (sorry 'bout that - Thanksgiving's over!) ... crab legs ... lobster claws ... oysters Rockerfeller ... mussels ... dipped in clairfied butter with a twist of lemon. I still have never liked raw oysters, but they're on tap, too.
Foxy ... it'll be my treat! Plus, you might just play a dollar or two in one of the one-armed bandits!
Heading to Vegas in April where I'm certain to find many more tasty treasures!
My best to you and the family. Hope you all had a wonderful Thanksgiving!
Lynda
(Foxy's note: Sounds great to me, Lynda. Maybe next summer as part of my "maybe" trip to California. It was Thanksgiving at Mom's on Johnson Avenue -- some things never change!)
Posted by: lynda (Bouyea) Bevins | November 22, 2007 10:50 PM
I can remember getting my first batch of steamed clams at various firemen’s field days all around the North Country. My very first dozen was at the Peru field day and I remember going to Maine later that summer with my parents and eating them every night. My mother thought I was going to be sick our entire week in Maine!
It wasn’t until I moved to Long Island as a young adult that I discovered the true delicacy of raw clams on the half shell. I agree with Old Timer that you haven't had a good clam until you shoot it with hot sauce and a beer. Stop laughing, Skip! I know what you're thinking!!!
Happy Thanksgiving and I hope to see you all on the 7th!
Posted by: Kern | November 22, 2007 10:56 AM
Foxman: I not sure about attending the Dec. 7th get together at Merons. I just had a recent trip to California, where I overworked one of my internal organs. We visited some fine pubs in San Francisco, Sausalito and Sacramento. Then off to South Lake Tahoe and finally finishing off in Genoa, Nevada at the oldest saloon in the state. Of course, guided by some old friends, retired teachers.
As far as clams and oysters go, you folks should listen to those veterans, Skip and the Old Timer. They are retired teachers and they are gastronomic experts in the bivalve field. Succulent and savory are the words of Skip. Foxy, when you go to Merons next week, make sure that the Old Timer brings his sidekick and top gun, "Hunk", to the show. These two boys will tell you more stories about the north country and its characters than anyone you know. They make Mother Goose look like a rookie. This is for Wayne L. "Popcorn" pumped in 100 points on that Saturday morning at the Y. I know because I was on the same team .
Posted by: Fred Forkey | November 22, 2007 8:02 AM
Foxy, did i say manhattan clams? My bad! They are mahognay or Maine clams.
You are getting on the right track with steaming not boiling little necks. On Long Island there towns Great Neck which is a clam larger than little neck and another town Little Neck.
If you really up to trying something a little different on the clam cuisine, you could try steamer or piss clams (the uglier cousins). They sell by the pound.
However, to be a gourmet you must try raw clams. They look slimy and gross but delicious then follow succulent morsel by raw oysters.
There's a bar/restaurant in Myrtle Beach serves Oyster Shooters, which is raw oyster in a small glass of beer and hot sauce.
Think of all the delicious tastes you can savor chowders, bisques, etc. But You North Country kids hard to break from fried perch and fish chowder.
Hey maybe You will have oyster stuffing with your turkey tomorrow.
Word of caution; however, shellfish will increase your libido, and if you are not normal in four hours, call your doctor!!!
Have a good one everyone!
Skip
(Foxy's note: Skip, you DID say MAHOGANY clams, but I forgot and wrote Manhattan. I am going to the blog now and making the correction. Thanks! My mistake!)
Posted by: skip zatonski | November 21, 2007 5:23 PM
Foxy:
Have to agree with the Old Timer, there is nothing like taking a clam knife and opening up a dozen or two of raw little necks with some cocktail sauce.
Another treat. take the hot clam broth that remains in the pan after steaming a few dozen- - pour it into a coffee cup-- add a tsp. of butter and some pepper. Drink it and you'll be cured of all that ails you !!!!
I can remember growing up and having family clamsteams. Wire baskets of clams with chicken, sausage, sweet potatoes, celery all wrapped up in cheesecloth and steamed in a large steamer. In fact, I have the 3'x3'x3' steamer (complete with baskets) that my grandfather made. Don't get to use it much but maybe next year I'll have you over for a Scully family clamsteam.
Happy Thanksgiving.
(Foxy's note: You've got me wishing for next summer already, Vin! Would love to see those clam baskets in operation.)
Posted by: vin scully | November 21, 2007 2:34 PM
Fried clam strips are one of my favorites but steamed? No thanks!
The reason you have kept it secret for this long is in the description......slimy.
And raw? Not for a million dollars
Posted by: Kathy | November 21, 2007 1:16 PM
Well Fox it is about time that you upgraded your palate and tried the clams. You now are enjoying "Littlenecks" steamed. These are the finest of all choices in the clam family. However to get the full benefit of the experience you should enjoy them raw with a sharp cocktail sauce. While living on Long Island I would enjoy fresh clams on a daily basis all summer long. Teenagers on the street would tong clams for a living. They would drop off fresh clams every afternoon about three o'clock. 40 for a $1.00 at the time. When I would return to Plattsburgh for a visit I would always bring a bushel up for my father and brother. $14 a bushel (750 clams). My boys have continued the tradition and they will be arriving at camp Thursday night with clams. Thank the lord that they open them for me. Lots of luck and we will see all at the next meeting. Fred should be there.
(Foxy's note: Steamed, yes. I might need to wait a few more years for those raw clams!)
Posted by: The Old Timer | November 21, 2007 10:24 AM
I hate to be a pest (no I don't), but you didn't answer my question!
Tenaciously, miss d
(Foxy's note: Oh, about the big-screen TV? Since the Dodgers didn't even get to the playoffs, I figured I didn't need one for the World Series. So, no, I don't have one yet. Yes, I noticed the big sale on big-screens on Friday. I'm tempted! Also, I have decided to buy myself a nice Christmas present -- a big-screen tv! Details forthcoming if that ever happens!)
Posted by: miss d | November 20, 2007 10:30 PM