Posts Tagged With: potatoes

HOW TO MAKE A CLAM BOIL.

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Donna Parker is renowned for her clam boil so I’m sharing her recipe and method. First she scrubbed up about 10 potatoes and 6 pounds of little neck clams. The potatoes go in the bottom of a big corn cooker pot. She covers them with water, i can of beer and arranges the clams on top and sprinkles them lightly with salt to taste and cayenne pepper.

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Next she loads individual cheesecloth bags with the meat. Here is 8 hot dogs.

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This is 12 breakfast sausage and another bag holds  four linguisa cut into chunks. You can place the meat in the pot without a bag, but it is easier to dish up from the bag, explains Donna.DSC07850 (Copy) The meat is arranged on top with four vidalia onions and all is set to boil. It takes about 45 minutes from cold start to finish. Donna cooked four ears of corn, broken in half, in a separate pot.

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Bob tied a lobster bib on Jim and then the feasting began while the clams boiled.

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We visited and snacked on shrimp and crackers and ate lobster because at the Parkers, a clam boil is a feast and you have to have lobster, too.

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In 2010 when we visited, Bob taught me how to pet the lobster to put it in yet another giant pot to cook. You stand them on their tails, pet them and they become docile and go into the boiling hot water without thrashing and splashing. These one to one and a quarter pounders cost $3.99 each already cooked. They are soft-shelled. You can crack them open with your fingers. Bob explained that lobster shed their shells and the newly grown shells are still soft. They don’t taste any different.  In may they are caught before shedding.

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Bob poured a bit of strawberry bubbly.

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Donna loaded individual bowls with clams and for each a cup of the broth.

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You load up your plate with potatoes, onion, meat  and corn. Pour on a bit of butter and broth and chow down. The clams you dip in the broth first, (or vinegar if you prefer) then into the butter and enjoy. Yum. The broth is so delicious, you can drink it straight, cup after cup. I got to take some back to the motor home.

I must apologize for no pictures of Donna. I was concentrating so hard on the recipe and getting every step in the process, and busily eating in between, I forgot to take a picture of all of us before I waddled, much too full,  out to the motor home with my containers of broth.

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A Pre-Feast…Feast!

The motorhome is parked at my cousin Bob’s and his wife Donna’s home at North Dartmouth, Massachusetts.

Yesterday was a semi-decent day. With a light cloud cover the high temperature was 81 degrees with 79% humidity. Still too hot and humid for my liking.

My cousin Bob’s mother, and my aunt Yvonne…long deceased…had a fantastic talent. In addition to being a school teacher and a world traveler…she was a fantastic artist. I remember, as a youngster, being barely able to walk through her home because she had so many huge paintings. Here are four which are in Bob and Donna’s home…

As always you may left click upon an image to see an enlarged view and then click once again to see an even larger view…

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When you visit Bob and Donna’s home…no one goes hungry! Yesterday we enjoyed a New England Feast!

We started with large shrimp and cheese and crackers…

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Then we enjoyed a 1 1/4 pound lobster…

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The lobster remains…

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Then a New England Clam Boil. In this pot are clams, hot dogs, linguisa, sausage, potatoes, and onions…

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The corn gets cooked separately…

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The clam boil remains…because we were so full…we were unable to eat…

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Sasha the Cat took the proceedings in stride…

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This afternoon we will drive the about five miles to attend the 99th annual Feast of the Blessed Sacrament…the world’s largest Portuguese Feast! You can read all about it by clicking their official website link…
http://portuguesefeast.com/

New Bedford remains a large fishing port and has always had a large Portuguese presence. You can read about this presence by clicking this link…
http://www.newbedford.com/portuguese.html

See the photos in tomorrow’s Blog!

Enjoying visiting with relatives and friends is another joy in the life of a full-time RVer!

The red dot on the below map shows our approximate location in the State of Massachusetts. You may double left-click the map to make it larger…

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Enjoying 65-75 degree temperatures with low humidity most of the year is a primary joy in the RVing lifestyle!

“Life is like riding a bicycle. To keep your balance you must keep moving”…Albert Einstein

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On October 27, 2012, I created a two-minute video titled America The Beautiful. The music America The Beautiful is by Christopher W. French. The photos, which I randomly selected, are from the states of Arizona, California, Colorado, Florida, Georgia, Louisiana, Massachusetts, Mississippi, Montana, New Mexico, North Carolina, Oklahoma, Oregon, Pennsylvania, Texas, Tennessee, Washington and West Virginia (not shown in that order)…are mine. Yup, That’s me standing in front of the Post Office in Luckenbach, Texas…Y’all!

Click this link to start the video. Make sure you have your speakers turned on and go to full screen asap.
http://youtu.be/FfZUzEB4rM8

If you have not checked out my Ramblin Man’s Photos Blog, you can do so by clicking this link…
http://ramblinmanphotos.wordpress.com/

All original material Copyright – Jim Jaillet 2013
For more information about my three books, click this link:
http://www.lulu.com/spotlight/panamaorbust

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JEWISH WAY WITH BRISKET.

Isn’t America wonderful? We have such a polyglot of cultures we can be Irish and cook Jewish on St. Patrick’s Day. Well, what the heck. Good food belongs to everyone. I don’t remember where I got this recipe, but I can tell you it is good.

1 brisket, as large as you can find with the bone in, (not corned.)

Boil two hours covered with 4-5 bay leaves and a large onion. Use a stainless steel pan and add 1/4 cup of vinegar to the water. Once cooked, drain and move to a baking pan. Stud with whole cloves and slather with Dijon mustard mixed with 2 tspns dk brown sugar. Add a can of peaches, spread juice and peaches around the base of the brisket and bake it until it is tender enough to cut with a fork. (About an hour.)

I’m going to try making it this year with the brisket already corned and see how it turns out. Mainly because my housemate, who has been invited to a friends for St. Patricks, feels cheated because she doesn’t get any leftovers for sandwiches. She bought me a brisket with red new potatoes and carrots, and cabbage, and said, “there better be enough leftovers for a sandwich for me!”

Tomorrow, I’ll cover the St. Patricks Day festivities in town, but, I still haven’t solved my picture problem. Maybe, I’ll have better luck today. If not, I’m going to begin blogging old photos. Shoot, I have plenty thousands of them.

 

 

 

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