Text 26468, 102 rader
Skriven 2012-06-25 21:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Rubber Bands
====================
-=> Quoting Dale Shipp to Dave Drum <=-

 JW> I've never had clam strips

 DD> never going to be as good as the deep-fried whole clam bellies
 DD> offered at Woodman's or the Clam Box.

Or whole belly clams either.

I can get canned minced clams which are OK for chowder, not great
but OK, fresh water clams but they suck and live mussels and oysters
if I pay twice what you guys do.

 DS> http://www.weloveclams.com/strips.html

Cool site.

 DS> And with a supplier:
 DS> OR: http://tinyurl.com/clamstr

Nice price. Too bad it's in Virginia. By the time they cleared
Canada Customs they'd be completely thawed out.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta Cartoccio Frutta Di Mare
 Categories: Italian, Pasta, Clams, Crab, Scallops
      Yield: 4 servings
 
    1/2 lb Shrimp; shelled &
           Deveined
    1/4 c  Olive oil (plus oil for
           Greasing dish)
      1 tb Shallots; finely chopped
      1 tb Garlic; finely minced
    1/3 lb Sea scallops
      1 c  Red ripe tomatoes; finely
           Chopped
      1 c  Fresh chicken broth or
           Bottled clam broth
      2 tb Parsley; finely chopped
    1/2 ts Oregano
      3 tb Cognac
      4    Littleneck clams
      4    Mussels; well-scrubbed
    1/4 lb Lump crabmeat
    1/3 lb Perciatelli; See Note
    1/3 lb Mezza-lasagna; See Note
    1/3 lb Fettucine
     10 sm Fresh basil leaves
 
  STEP ONE: Cut the shrimp lengthwise in half. Cut each half
  crosswise. Set aside. Heat the oil in a skillet and add the
  shallots and garlic. Cook, stirring, about one minute. Add the
  shrimp and shallots and cook, stirring, about one minute. Add the
  tomatoes and broth and bring to a boil. Let simmer about one
  minute and add the parsley, oregano, and Cognac.
  
  STEP TWO: Add the clams and mussels and cover closely. Cook until
  the clams and mussels open, about one and a half minutes. Add the
  crab meat, stir gently, and remove from the heat.
  
  STEP THREE: Bring four quarts of water to a boil and add the
  perciatelli. Cook, stirring down with a fork, about one and a half
  minutes, and add the fettucine and the mezza-lasagna. Continue
  cooking about six minutes.
  
  STEP FOUR: Meanwhile, spread out on a flat surface a sheet of
  aluminum foil measuring about 17 by 30 inches. Fold the foil over
  itself to make a rectangle measuring 15 by 17 inches. Fold over
  the open edges to seal. Drain the pasta and place it in the foil
  bag. Pour the sauce with the seafood into the bag. Scatter the
  basil leaves on top of the pasta and sauce. Fold the open end of
  the foil to seal it all around hermetically.
  
  STEP FIVE: Lightly oil the bottom of a metal, flame-proof dish or
  baking sheet and place the pasta-filled foil bag on top. Turn the
  burner to high. Cook for about two minutes, until the bag puffs
  like a pillow.
  
  STEP SIX: To Serve-- Using a sharp knife, cut a long slit on one
  side of the bag. Divide the pasta and seafood among four heated
  dishes.
  
  CHEF'S NOTE: If perciatelli or mezza-lasagna are not available,
  substitute equal amounts of fettucine and cook for nine to twelve
  minutes.
  
  Recipe by: Tony Vallone of Tony's, Houston, TX
 
MMMMM

Cheers

YK Jim


... I just don't get it. What am I missing?

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