– first glimpse at my book.

My cookbook is promised to be on shelves by mid-July, but thank you Boston Sunday Globe Magazine for featuring “In Cod We Trust, the Celebrated Cuisine of Coastal Massachusetts” in today’s paper.  Here’s the link if you want a preview, and a few favorite recipes:

http://www.bostonglobe.com/magazine/2015/06/27/recipes-from-new-coastal-massachusetts-cookbook/Qq4Xyo0gBJfWkH18skqZDM/story.html

All photos here by Allan Penn.

 

MAG0628_CookingClams

 

CLAMS BULHAO PATO

Serves 6 as a first course

Bulhao Pato was a 19th-century Lisbon poet, but everyone seems to remember only his clam recipe. If his verse were as simple and succinct as his clams, it, too, might be famous. Clams Bulhao Pato has exactly what is needed to make shellfish wonderful — a little garlic, a little hot chili, a little lemon juice, and cilantro. It is clam poetry.
48 littleneck or mahogany clams (about 5 pounds)

Salt, to taste

4 tablespoons olive oil

4 tablespoons minced garlic

3 or 4 dried hot chilies, crumbled, or 1 teaspoon red pepper flakes

6 tablespoons fresh lemon juice, or more, to taste

1 small bunch fresh cilantro, chopped

Scrub the clams under running water, place them in a large bowl of salted water, and set aside for 30 minutes to help eliminate some of the sand. Drain.

In a large skillet over medium-high heat, heat the oil. Add the garlic and chilies or red pepper flakes, and cook, stirring, until soft and fragrant, taking care not to burn the garlic. Add clams, cover skillet, adjust heat to medium, and cook, checking the clams occasionally, until they are all open, about 10 minutes (smaller clams take longer to open). Add the lemon juice, replace the cover, and set the skillet off heat for about a minute, shaking a few times to distribute the juices. Divide the clams and liquid among heated serving bowls, sprinkle with cilantro, and serve at once.

Tags: , , ,

Leave a Reply