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This week, on the season finale of Coastal, Byron is in Cape Cod, MA meeting up with Steve Hoxie. They’re heading to one of Steve’s favorite clamming spots to show Byron how to harvest quahogs for his recipe. FULL RECIPE BELOW.
Special Thanks:
Barnstable Association for Recreational Shellfishing
Steve Hoxie & Ron Glantz
Check out our sponsor – http://www.stellaartois.com/cidre
Check out Byron’s Channel: http://www.youtube.com/user/ByronTalbott
INGREDIENTS:
-1 cup of blonde beer to steam clams
-3 Quahog Clams (reserve shells for stuffing)
-1 1/2 cups soft bread crumbs
-2 to 3 Tbsp olive oil
-2 cloves minced garlic
-1 minced shallot
-1/4 cup chopped celery
-1 Tbsp diced red chili pepper
-1 tsp chopped thyme
-1 tsp chopped parsley
PROCESS:
-Chop your veggies (garlic, shallots, celery & chili pepper)
-Add to pot with a few tablespoons of olive oil
-Cook just until translucent
-Add quahogs and beer, let steam for 5 min or until the quahogs pop open
-Take quahogs out of the pot and pour the excess broth into a large bowl
-Extract the meat from the shell and reserve the shells for later
-Dice clam meat into chunks, small enough that they blend with the stuffing, but not so much that they’re lost, add to the bowl with excess broth
-Add breadcrumbs, chopped parsley and thyme
-Salt and pepper to taste
-Break the shell so that the top and bottom are separate pieces
-Scoop out the stuffing and put it back into the shells
-Put them on a pan in the oven at 400F for about 10 to 15 mins or until the tops are brown
-Serve in the shell on top of a bed of salt mixed with a little bit of water
Credits:
Director: Eric Slatkin
Producer: Emily Mraz
DP’s: Adam Ducharme / Chris Low
Sound: Justin Gay
Production Coordinator: Gwyn Frank
Grip: James Navaira
PA’s: Luke Arreguin and Jamie Dore
Food Stylist: Molly Shuster – http://www.mollyshuster.com/