Between Jenny and Keith's homely cottage and Earl John Gray's sprawling Dallas-like ranch property, there is a lovely little beach where I often lounge in the palm shadows reading novels I ought to have read years ago like "Agnes Gray", "The Mill on the Floss" and "Poor Little Bitch Girl". When getting overheated I simply cool off in the bay. Today I swam out to the rocks just offshore where I gathered dozens of lovely fresh Andaman clams. Having no bag to carry them in, I had to stuff them into my lilac speedos before swimming back to the beach.
There I made a fire in the little barbecue pit and jogged up the hill to raid Jenny and Keith's fridge and cupboards. I needed a nice bottle of Villard Noir (2006), butter, salt and pepper, fresh herbs, a couple of lemons and of course a plate. Just like Elvis Presley I was getting excited about a "Clambake". It didn't take me long to prepare a mouthwatering dish of barbecued clams in a fresh herb butter and citrus sauce. Two of the under-worked kitchen girls from the social club happened to arrive on the beach for their afternoon dip so I shared my delicious clams with them.
Later I taught them how to sing "On Ilkley Moor Bah' Tat". They kept giggling and they just couldn't get the Yorkshire accent right so after a while I just clammed up.
This is a perfect appetizer, cocktail tidbit or snack. Grilling clams is quick to do while chatting with guests. Served topped with a light, refreshing herb and citrus sauce, there is nothing more elegant or easy to do. These clams would be a wonderful way to end an afternoon’s reading of one of the books of the sea, or a delicious reward to oneself after swimming with dolphins..
(Extract from Traditional Recipes from Blogland by Yorkshire Pudding)
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