They like me!! They like me!! Or at least my clams....

Ahh Monday mornings how I dread it! But yesterday was different, I woke up and carried on as usual getting ready for work but had some extra time, so I thought I would check my emails. Once that was done I thought eh, I'll go check out FoodBuzz and see whats going on there, and to my surprise when I checked the Top 9 there was my photo from my Steamed Clams recipe. Wow they like me , the really like me, or at least my clams that is. I am somewhat new to this, not the cooking thing or the baking thing but to the picture thing. In the short time that I starting blogging again, I realized how much a picture speaks to the reader about the dish. I mean lets be honest no ones running into the kitchen to make an ugly one.

After checking out various food photo sites, it seemed quite apparent that a picture truly is worth a thousand words. You are more likely to want to cook something that looks amazing, so you can't just point and shoot, you have to take your time. Now I have what I think is a very nice camera, it served me and my husband very nicely on our three week honeymoon road trip but is it top banana? No way. So since getting a new camera is out of the question I must deal with what I have!!! I guess it worked, since they picked my picture of Steamed Clams.

Now on to the matter at hand....food. I know I promised Part Duex of the Clams,Clams, Clams recipes, but my camera, yes the one I spoke so highly of above is behaving ( battery issues) badly. So I only have pictures of my Chorizo and Peppers Sandwich for now and will have to continue the suspense of the Clams...... Until tomorrow.

Chorizo and Pepper Sandwiches

• Chorizo links, sliced
• 3 green peppers, diced
• 1/2 red onion , diced
• 1 c red wine
• 1/2 11 oz. can tomato paste
• 1/2 15 oz. can tomato sauce
• Portuguese Rolls
  

Place all ingredients in slow cooker , and turn on low ( 8 hours ) or high (4 Hours). Remove lid from slow cooker 30 minutes to allow steam to escape and thicken sauce. Serve with Portuguese rolls, or bulky roll.

ENJOY!!!

Clams, Clams, Clams....

My brother in law called me up yesterday to say that he had a bag of fresh clams and didn't know what to do with them...Could he bring them over and maybe I would know what to do with them.... Are you kidding bring it on!!!Oh boy the possibilities...

I was going back and forth trying to decide what to make.. Being from New England, south eastern Massachusetts to be exact, the first thing that came to mind was Steamed Clams with Chorizco. But really the possibilities are endless... Clam Cakes, Clam Chowder, Clams Casino, Stuffies.... Oh my!

I decided with so many clams to split them up and do two dishes. So this will be a two parter...

Part One~ Steamed Clams with Chorizco

We live in the South Coast area of Massachusetts, about halfway between Providence, RI and Cape Cod. What some refer to as Little Portugal, with half of the population in the area being of Portuguese decent, there is no shortage of great dishes to choose from. Portuguese Chorizco is a staple around here, with its dried smokey red pepper flavor and subtle spiciness it is a perfect combination with the sweetness of the Clams.

Steamed Clams with Chorizco

• 20 littlenecks (what we call Clams)
• 1 onion, quartered
• 1/2 c red onion, diced
• 1/4 c red bell pepper, diced
• 6 thin chorizco links, sliced
• 4 cloves, garlic whole
• 1 beer
• 1/4 tsp red pepper flakes
• 1/4 stick butter

Thoroughly wash clams scrub with a brush to get any bacteria and dirt off. Put clams in a strainer and rinse in cold running water for 5-10 minutes. In a steamer insert of pot, place quartered onion , and clams, in bottom layer of steamer pot put garlic, beer and red pepper flakes to make the broth. Steam until all clams are opened, discard any unopened clams. Reserve broth.



In separate pan, saute red onion and red pepper in 2 tsp olive oil, cook until translucent, add sliced chorizco and cook until slightly browned. Add 2 cups of reserved broth to deglaze pan, cook 2 minutes, add butter and cook 1-2 more minutes. Serve over Clams with a big ole piece of bread to sop up the broth!!

ENJOY!!

Stay tuned tomorrow for Part Two........