Saturday was my parent’s annual clambake. We have had a beautiful fall this year. Every weekend has been picture perfect. Of course on Saturday it rained all day. ALL DAY. A lit bit of rain (well actually a lot) certainly did not dampen the festivities. The bake was perfection, the company was festive and all had a great time. I didn’t take too many pictures unfortunately. To see more pictures visit my Uncle Tom’s blog.
My parents clambake, a long family tradition, took place on Saturday night on a sunny and very chilly Edgecliff evening. As always the clams were perfect and plentiful and the company was happy and full. Not too many pictures but here are a couple.
EatOnEdgecliff Bonus: Grace went to homecoming in the middle of the clambake – here’s some pix:
My parents clambake is always a food highlight of the year. Their clambake was this past Saturday and it was a great one as usual. The weather was perfect, the clams were tasty and the company was companionable.
In goes the chicken:
It was a beautiful day after a long crappy week of weather.
…out comes the chicken
My 2nd favorite part of clambakes is the cheesecake. Kirsten is the official cheesecake maker now that Grandma Davis is enjoying her clams in a better place. See cheesecake recipe here. Thanks Mom and Dad for a great day.
This is so good. As with most pasta sauces, save a little bit of the cooking liquid after draining the pasta and throw it all in the mix.
- 12 oz. Linguine
- 3 T. butter
- 5 T. olive oil
- 6 large garlic cloves, minced
- 3 10 oz. Minced clams, drained, juices reserved
- 1/3 cup dry white wine
- 1 large carrot, coarsely chopped
- 2 T. fresh oregano or 1 ½ t. dried
- ½ cup chopped fresh parsley
- salt and pepper
Cool linguine pasta until al dente. Melt butter with oil in large skillet over low heat. Add garlic until fragrant, approximately 1 minute. Add juices reserved from clams, wine, carrot and oregano. Increase heat to high and boil until reduced to 1 ½ cups, about 12 minutes. Stir in clams and all but 1 T. of parsley. Simmer until just heated through, 1 minute. Season sauce with salt and pepper.
Drain linguine well; add to skillet of hot clam sauce. Gently toss to blend. Transfer pasta to large serving platter and garnish with reserved 1 T. fresh parsley. Serve immediately.
- 12 oz. Cream cheese
- 1 lb. Sautéed mushrooms
- 1 can minced clams (drained)
- 4 chopped scallions
- 1 T. Worchester sauce
- 1 T. soy sauce
- juice of 1 lemon
Combine all ingredients and bake for ½ hour at 350. Serve with crackers.