According to the NYT, northeast tomatoes are doomed, and it's not looking too good for potatoes, either. This is an utter disaster for farmers, and we shouldn't grudge paying more for those tomatoes that do make it to market.
Meanwhile, Bowery Boogie breaks the sad news the Guss ' Pickles is hitting the road for Brooklyn.
Wednesday, July 29, 2009
I buy a pound and a half for an appetizer for two people . Toss them (the clams, not the people) into a large pot of cold water--actually, getting tossed in a pot of cold water sounds pretty good right now. Change the water if it starts to look murky after 20 to 30 minutes. Rinse the pot, fill with about 1/2 inch of water. Add the clams, bring to simmer over high heat. Slam the lid on, lower heat. Cook until the clams have opened, 4 minutes, give or take. If any are unopened, give them an additional 30 seconds, then discard any that have still not opened. While the clams are cooking, melt some butter in a bowl. Add a squeeze of lemon if you'd like.
Put clams in a large serving bowl. Pour the cooking water into yet another bowl, carefully, as though you were decanting wine. You don't want the sandy dregs in the bowl.
Pull clam from shell; remove black athletic sock from dangly bit, aka the pisser. Holding clam by pisser, dunk in broth, then butter. If the clam is small, pop the whole thing in your mouth. If the clam is large, the pisser is apt to be chewy, and thus should be discarded.
Serve on their own as an appetizer, or with the usual summer bounty of corn, new potatoes and the like for a full meal.
Posted by Barbara L. Hanson at 10:38 AM
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