On a steamy, steamy day–ripe for intense, sultry embraces with adventure–I went looking for clams. I needed something to satisfy the depths of my seafood cravings. I was clamming up with a desire that only the Pacific Northwest could rake up from the sand. And Nate was not far behind. We found it at the seafood counter: Manila clams, already purged—purged with a desire to satisfy.
The customer service was extraordinary—ready with a recipe for sure-fire, blast-off clam-a-rama-rama-ding-dong pizzazz. And it was so simple:
–1 cup of chicken broth
–1 cup of white wine
–“Lots—loads of crushed garlic”
–“Tons of Italian parsley, chopped”
–2 tablespoons of butter
Nate and I set the mood: Surfer rock jam on Pandora + the ingredients above, in a roiling boil, with candlelight flickering gently in the background. The succulent Manila clams (two pounds) went into the pot, discreetly covered with a lid for privacy, for about four minutes. We heard sounds. Savory sounds that popped with excitement, and when we opened the lid, they looked like they all finished strong. (They all have to finish, in order for them to be happy, so keep boiling if they don’t all open up.)
We served them with a salad; fresh, crusty bread, and the brine from the sexy sauce. The meal was just perfect for a sizzling summer night that blows the smoke alarm off the walls.
In Other News: I have a few short work blogs out on the Funko website. Enjoy: “Guac On with the Oddvocados and Celebrate National Avocado Day” & “Following Clues in Oversized Shoes: Clown Around with the Clownspies.”
Your Turn: When the weather turns hot, what do you like to cook that takes virtually no effort at all?