Monday, June 7, 2010
NEW ENGLAND SPECIALTIES
The south has nothing on New England when it comes to hospitality. Bob and Donna have made it a point to make sure we are comfortable, (we're parked in their yard) and that I get to taste everything New England has to offer and then some.First they introduced us to their favorite fish market in a pouring rain. You need to be first in the door, Bob told us. He is a retired school teacher but his sideline was lobstering. He educated me roundly on lobsters, oysters, tools, quahogs, star fish, sea shells, their uses and more.
First, she soaks the clams in deep water with salt to spit out the sand. Floaters are tossed. Donna puts lingueisa, hot dogs, and pork sausages in net bags. Then arranges the potatoes on the bottom. The clams layer next with the meat to the side. The clams need room to open. The onions and corn on top. Seasoned with garlic power, pepper, and salt. About 2 inches of water to steam everything for 45 minutes.
We are becoming so spoiled. I can't wait for them to visit California so I can return the favor.
This may be dirty pool, but while Donna was went back to the car in the rain, Bob held her purse. And good sport that he is, he let me take this dashing picture of him.