| Coaster |
07-29-2005 12:18 PM |
Well after reading GingerV's recipe's... I dug out my favorite one to share.
New England Clam Soup
Start with a clean clam..... it's best when carried to the shower and slowly washed and rinsed. Pat dry and carry back to prep table. Flip it over and using copious amounts of olive (or other) oil, coat the entire back, shoulders and rump and really work it in to tenderize. Low gurgling sounds mean that clam is tenderizing nicely! Do not omit the rump as that adds additional flavor.....
Soft deep moans can be elicited by slowly sliding both oiled hands down the middle of the rump and around outer edges of the clam. Careful when you do this as the clam tends to move.......... from elsewhere you may even hear louder moans and even "oh gawd yesssssss"..... as soon as this happens, Be Ready! You should already have noticed that the clam is steamin' and it's almost ready to eat!
Quickly roll clam over and using your weiner to slow it's moans, take it's temperature. If weiner gets sucked in, then your New England Clam Soup is ready to eat. (See illustration.... :69: )This is one time that you won't hear "Honey don't slurp!" Some clams have beards that you can brush aside using your tongue. Licking along the clams edges you'll begin to taste the delicious soup you've created! Take your time and breathe in it's delicate aroma now as this too will change as you devour more soup. I know it's not considered polite to lap up your meal but this is one exception to the rule. Lick and lap to your hearts content! Copious amonts of clam soup will pour forth and if you prepped the clam well, you make even feel the the muscle dance along the tip of your tongue! Enjoy! Play with it and drink in all your soup........ if done right, this recipe will make many servings! Let me know if you want me to whip up a batch! :slurp:
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