AUTHOR: Julia TITLE: Where There's Smoke, There's Deliciousness (Recipe: Roasted Wellfleet Clams with Smoked Tomatoes) DATE: 9/14/2009 10:30:00 AM ----- BODY:
How do you smoke a turkey? From the butt-end.... ba-da-bum!
(Thanks goodness I have a day job!)

When I preserve tomatoes for the winter, I stew a case for all-purpose cooking, and smoke a case for a more jazzy supply. The smoked tomatoes add depth to so many of my favorite dishes, including -- Beef Stew, Chicken Enchiladas, Ricotta Ravioli with Tomato Sauce.

I don't have a proper smoker, but I use my Weber Charcoal Grill. While the fire is blazing in the grill, I soak 2 cups of apple wood chips in water or wine. Just as the fire starts to wind down, I drain the wood chips, and toss them on the smoldering charcoal. I replace the cooking grate, and fill it with tomatoes (and as I did the other night -- also jalapenos and chicken). I'm careful to place the food away from the direct heat. I don't want the food to cook too quickly. And, should there be a flare-up, I don't want the food to burn. I cover the grill, leaving the vents just cracked open... and walk away for at least 30 minutes.

With the smoked tomatoes, I make another summer-time favorite, enjoying the last few sparkles of the warm weather....
Roasted Wellfleet Clams with Smoked Tomatoes and Grilled Bread
2 tablespoons butter
1 onions sliced
3 cloves garlic
2 dozen Wellfleet or other littleneck clams
3 smoked tomatoes
1/4 cup white wine
4 slices of crusty bread for grilling

1. In a large skillet, over medium - high heat, melt butter. Add onions and garlic and cook until they're soft, about 5 minutes.
2. Add clams and toss in butter/onion mix until well coated and the clam shells begin to roast
3. Add tomatoes and white wine. Cover pan, and cook for 5 minutes or until all the clams have opened.
4. Toast or grill bread
5. Serve clams with grilled bread for soaking up all the yummy juices.

Optional: Serve with grilled corn and/or chicken.


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----- COMMENT: AUTHOR:Blogger T.W. Barritt at Culinary Types DATE:9/14/2009 04:08:00 PM Ah, the secret of the smoked tomatoes, and they are delicious! ----- COMMENT: AUTHOR:Anonymous noble pig DATE:9/14/2009 05:06:00 PM I am laughing at the joke but my goodness this looks delicious...smoked tomatoes...mmm. ----- COMMENT: AUTHOR:Blogger adele DATE:9/15/2009 08:51:00 AM Smoked tomatoes? I like this idea... ----- COMMENT: AUTHOR:Anonymous Anonymous DATE:9/15/2009 07:25:00 PM Love the addition of a smoky flavor with clams, without having to use bacon. ----- COMMENT: AUTHOR:Blogger Julia DATE:9/17/2009 09:16:00 AM T.W. -- glad you liked the tomatoes! What have you used them with?

noble pig -- I'm glad someone appreciates my warped sense of humor.

adele -- they're addictive.

Lydia -- exactly! ----- -------- AUTHOR: Julia TITLE: Raising Clams DATE: 7/28/2008 07:32:00 AM ----- BODY:
Have you ever seen a clam mate? Me neither. But when I was in Wellfleet this week, a town in Cape Cod renowned for its clams, I spotted a poster that explained the process. The male clams spit out sperm, and the female spew eggs. The eggs fertilize in the sway of the current and plant themselves in the sand. In about 3 years they grow to about 2 inches in diameter. In the warm, briny waters of Wellfleet Harbor, they develop a sweet, salty flavor.

The clam “farmers” take a more systematic approach to raising clams. They buy clam “seeds” by the millions. The seeds are smaller than a pinky nail. So they don’t get lost at sea, they are caged in a mesh box.



At low tide, the boxes are laid out on the sandy, harbor floor. At high tide, they are submerged. Same view of Pat's Clam bed -- on the left at high tide, or the right at low tide.










After a year, they are large enough to be transferred to the larger sand beds.

At low tide, the shores of Wellfleet harbor are dotted with trucks and clam farmers. In addition to raking up a daily yield to sell to local restaurants and fish markets, they are managing their beds. When beds are emptied of mature clams, they are raked clean of stray shells. Young clams are ready to be set. The rows are strategically lined so that they can drive their trucks between them and efficiently transfer the daily catch.

Pat Woodbury’s beds are on the east side of the harbor. Though most Wellfleet natives aren’t familiar with him, he’s famous in Boston for supplying the James Beard Award Winning restaurants: Summer Shack, Rialto and East Coast Grill, as well as many others. On the north side is Michael (whose last name escapes me). He supplies his mom’s restaurant, The Bookstore and Restaurant, in the center of town. At lunch, you can order his clams just hours after they were plucked from the waters.

Michael also let me dig some clams to cook at home. I prepared the classic Italian Pasta with Clams, White Wine and Garlic.

4 tbs. extra virgin olive oil
3 clove garlic, chopped
1/2 bunch parsley, chopped
2 dozen Wellfleet clams, washed.
2/3 cup dry white wine
1/4 tsp. dried hot chili flakes (optional)
2 tbs. brandy
1 lb. linguine or fusilli
1 tbs. grated parmesan

1. Bring a large pot of water to a boil. Season generously with salt. Cook pasta according to package instructions.

2. In a separate skillet, heat 3 tbs. olive oil with garlic and chili flakes, cook for about 2 mintues or until garlic starts to lightly brown. Add the clams, and toss to coat in garlic. Cook, covered for 2 minutes.

3. Add wine and brandy to the clams, and cook, uncovered until the clams begin to open. Add half the parsley.

4. Toss pasta with clams and add the remaining olive oil and cheese. Garnish with remaining parsley.


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----- COMMENT: AUTHOR:Blogger Unknown DATE:8/01/2008 09:28:00 AM I'm proud to say that I have personally harvested clams with Pat Woodbury and his sons in Wellfleet. I even got to wear the rubber pants! ----- --------