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)
As you have read, I used lemongrass (having no lemons) and banana with my shrimps. It was really, really good. There's nothing like eating really fresh seafood one has gathered oneself, is there YP?
ReplyDeleteIf I ever find blogland, perhaps we could have a pot-luck? With the weight I've lost, I have room in the top of my bikini for about a dozen shrimps.
Clams in the lilac speedos? Shrimps in the bikini top? Curiouser and curiouser.
ReplyDeleteI've heard that giant clams have been restored to the islands in the Andaman sea. I don't think I could close my eyes and force myself to snarf down even the tiniest clam, let alone one of those big ones. Might be a good time to become a vegetarian. I'll be sure to google lots of recipes using coconuts, mangoes, and things like that before I head for Blogland. Still waiting for the passport.
ReplyDeletethe photo of cooking seafood has left me in a cold sweat .... feeling rather...... clammy!
ReplyDeleteKATHERINE As I am a gentleman, I shall make no further reference to the secreting of sea creatures about one's person - apart from the next response.
ReplyDeleteRHYMES WITH... I think I know where you could stash a sea cucumber!
JAN BLAWAT God created a veritable larder for us to raid. When you get over here you musty try a bowl full of fresh black sea anenmones. Just a little seasoning and a squeeze of lemon. Slightly rubbery to chew but a remarkable flavour.
ARCTIC FOX Did that clam remind you of some part of the human anatomy? Perhaps a clamour model?
YP, is it too late to join you in Blogland? I'll get a boat, somehow....
ReplyDeleteSAINT FARIDA Of course you can come to Blogland. Though there's no house for you at the moment, you can stay at my place. I guess that little Lucia is not so little now. Bring her too. I can find Bede a job de-husking coconuts.
ReplyDelete