By now everyone knows what has happened to the famed Seaside Heights, NJ boardwalk.A terrible fire destroyed most of it and the many food stands on it. Thanks to this boardwalk and others up and down our coast an entire cuisine has sprung up. It's an interesting and always fun mish mosh of savory and sweet.Anyone who has grow up here can attest to that.
The boardwalk started in 1868 in the furthest southernmost Garden State point, Cape May. It was first a place to stroll and take in the sea air. Other towns such as Atlantic City, in 1870 Point Pleasant and Asbury Park along with Wildwood followed suit. It was only a matter of time before food stands dotted them. The early ones were probably nothing elaborate with a few clam or oyster sellers or men who sold ears of boiled corn., The Great Depression of the 1930's brought burger and hot dog stands, Atlantic City was known for its' famed pork roll sandwiches instead. Pizza and fries were added later on and still are beach time faves.
Of course nothing beats Jersey Shore candy. Atlantic City was the first , making the tasty treat in the late 1800's.Fralinger's the famed candy store, often seen in the HBO hit "Boardwalk Empire" made it then and still makes it now in a variety of flavors. Of course they and their competitor, James' Candy are known for their molasses paddles as well as those heavenly chews - haystacks. The boardwalk is also famous for those addictive candy and caramel apples as well as big puffs of cotton candy. There are also stands that feature frozen custard and chocolate covered bananas. Pennsylvania Dutch import the funnel cake as well as those fried dough blobs zeppolis are another boardwalk standard.
There is nothing as good and decadent as boardwalk cuisine. Hopefully Seaside Heights will serve the same tasty bounty as they have done for decades.It's what they're all about .It's what the Jersey shore is all about too.
Showing posts with label corn clams. Show all posts
Showing posts with label corn clams. Show all posts
Saturday, September 14, 2013
Saturday, August 6, 2011
A Good Old Fashioned Clambake
Summer and seafood go together. There's nothing like gathering friends on a beach with a campfire and freshly caught clams and lobsters. It's a fun way of celebrating a good day of swimming and sunning. The best part is that it's fun. Everybody chips in and helps in making a tasty dinner.
A clambake should take place on the beach however if your local one has restrictions you can easily have It in your backyard. As with a fire pit,dig a large hole in the sand or dirt. Cover the whole bottom with large stones or rocks. These can be found in the woods near the beach.(pick up anything that has some heft)Add branches, brushand then charcoal to build a large fire along with seaweed (although no sweat if you don't; have it on hand). If you're cooking lobsters, have a pot ready to boil them and with these you can use sea water hauled in from the beach.
Of course any clambake should have clams, but you can also have lobsters, mussels and potatoes. A good recipe is a kind of stew that involves clams, (any kind),mussels onions, celery,potatoes and corn.Cook these together in a pot along with melted butter and some fresh water. Of course you can just cook clams and have a baked potato with melted butter on it along with simply roasted ear of corn. This also goes for lobster too. because th emeat is so flavorful, just add butter that was melted in an old can over the flames.
A clambake is the best summer memory ever. There's nothing like enjoying freshly cooked clams and lobsters under a warm starry night . It's just good and simple eating
A clambake should take place on the beach however if your local one has restrictions you can easily have It in your backyard. As with a fire pit,dig a large hole in the sand or dirt. Cover the whole bottom with large stones or rocks. These can be found in the woods near the beach.(pick up anything that has some heft)Add branches, brushand then charcoal to build a large fire along with seaweed (although no sweat if you don't; have it on hand). If you're cooking lobsters, have a pot ready to boil them and with these you can use sea water hauled in from the beach.
Of course any clambake should have clams, but you can also have lobsters, mussels and potatoes. A good recipe is a kind of stew that involves clams, (any kind),mussels onions, celery,potatoes and corn.Cook these together in a pot along with melted butter and some fresh water. Of course you can just cook clams and have a baked potato with melted butter on it along with simply roasted ear of corn. This also goes for lobster too. because th emeat is so flavorful, just add butter that was melted in an old can over the flames.
A clambake is the best summer memory ever. There's nothing like enjoying freshly cooked clams and lobsters under a warm starry night . It's just good and simple eating
Wednesday, July 14, 2010
Clam Time
The best part about summer is heading to the shore. The second best is heading to the shore and eatng the best of its' waters. Today's New York Times Dining section tapped into that with their informative article on clams. It shows you what to eat and where to eat them all within driving distance of Manhattan.
The article written by Sam Sifton and part of the section Critic's Notebook tells about the different kids of clams that are harvested off Long Island Coast and Raritan Bay Clams have been fished here from the earliest days and were common food among early European settlers. Atlantic clams have four catagories soft shell, surf, razor hard shell also known as the northen quahog.What most clam shacks sell are littlenecks and cherry stones, The surf clam is a tougher meat and used mostly in clam chowders.
The article also mentions some great places to go. There is one on the Raritan Bay in Port Monmouth that sells cold clams along with fried fish, salad, and sandwiches. Mr. Sifton also mentions Moby's which is connected to Bahr's one of the Jersey shore's best seafood restaurants. These are two places that I am going to check out,just to taste the clams. There are also other places. One is the famous Ruby's of Coney Isand and Sheepshead Bay's renown Ranndazzo's. This last is the big place among local politicians and foodies looking for fresh fished seafood.
There 'nothing like a platter of cold clams with a spritz of lemon. They're what's great about a summer meal. They're also the perfect way to end a day at the shore.
The article written by Sam Sifton and part of the section Critic's Notebook tells about the different kids of clams that are harvested off Long Island Coast and Raritan Bay Clams have been fished here from the earliest days and were common food among early European settlers. Atlantic clams have four catagories soft shell, surf, razor hard shell also known as the northen quahog.What most clam shacks sell are littlenecks and cherry stones, The surf clam is a tougher meat and used mostly in clam chowders.
The article also mentions some great places to go. There is one on the Raritan Bay in Port Monmouth that sells cold clams along with fried fish, salad, and sandwiches. Mr. Sifton also mentions Moby's which is connected to Bahr's one of the Jersey shore's best seafood restaurants. These are two places that I am going to check out,just to taste the clams. There are also other places. One is the famous Ruby's of Coney Isand and Sheepshead Bay's renown Ranndazzo's. This last is the big place among local politicians and foodies looking for fresh fished seafood.
There 'nothing like a platter of cold clams with a spritz of lemon. They're what's great about a summer meal. They're also the perfect way to end a day at the shore.
Tuesday, March 9, 2010
Chowder Time
There's nothing like a rich chowder for lunch or dinner. It's a heartier version of soup and loaded with all sorts of flavorful and good for you ingredients. It's also easy to make and easy to store, perfect for those nights when you are working late or for busy weekends. Just make a batch ahead of time and then thaw it out when you need a quick dinner.
Chowder has been aroudn for a long time. it os thought to either have come from the Latin caldiera, cauldron whcih translated into French chaudiere or from the old English jowter which means fish peddlar. Chowder was first seen along the Normandy and Breton coasts and across the Channel in Cornwall. Here the catch of the day along with vegetables were simmered and cooked together. Chowder crossed the Atlantic withsettlers to the New England region. There they also made a variation of an Indian fish stew (and probably the precurser of New England clam chowder). Manhattan style clam chowder came about from Delmonico's where it was first created in the late 1880's. Customers went wild for this new dish with its' hearty combo of clams, broth and vegetables.. Rhode Island style soon followed. This was a mix of the New England milk based with the Manhattan.
Chowder today doesn't have to be relegated to fish. Any chowder does require a base of bacon to give it flavor but you can even forgo this. It does need cream and some kind of stock to make it thick and flavorful,. There are sausage and beans chowders corn chowders and even beef chowder. Another must are herbs these add to any chowder. Thyme is a big one,.This is the herb that gives Manhattan clam chowder its' zing . You can use it and marjoram in any chowder as well. Another must is fresh ground pepper and a good grind of sea salt. Let these simmer in with the ingredients to produce a tasty thick soup.
There's nothing like heralding in Spring with a good chowder. You can make it with seafood,beef, chicken or a medley of vegetables. What;'s best is that it's whole meal in one bowl . All it needs is a few crackers and it's ready. Chowder is also perfect for today's busy cooks. Make it up in advance , freeze it and serve it when you're ready. That's all you need for a simple dish that big on flavor.
Chowder has been aroudn for a long time. it os thought to either have come from the Latin caldiera, cauldron whcih translated into French chaudiere or from the old English jowter which means fish peddlar. Chowder was first seen along the Normandy and Breton coasts and across the Channel in Cornwall. Here the catch of the day along with vegetables were simmered and cooked together. Chowder crossed the Atlantic withsettlers to the New England region. There they also made a variation of an Indian fish stew (and probably the precurser of New England clam chowder). Manhattan style clam chowder came about from Delmonico's where it was first created in the late 1880's. Customers went wild for this new dish with its' hearty combo of clams, broth and vegetables.. Rhode Island style soon followed. This was a mix of the New England milk based with the Manhattan.
Chowder today doesn't have to be relegated to fish. Any chowder does require a base of bacon to give it flavor but you can even forgo this. It does need cream and some kind of stock to make it thick and flavorful,. There are sausage and beans chowders corn chowders and even beef chowder. Another must are herbs these add to any chowder. Thyme is a big one,.This is the herb that gives Manhattan clam chowder its' zing . You can use it and marjoram in any chowder as well. Another must is fresh ground pepper and a good grind of sea salt. Let these simmer in with the ingredients to produce a tasty thick soup.
There's nothing like heralding in Spring with a good chowder. You can make it with seafood,beef, chicken or a medley of vegetables. What;'s best is that it's whole meal in one bowl . All it needs is a few crackers and it's ready. Chowder is also perfect for today's busy cooks. Make it up in advance , freeze it and serve it when you're ready. That's all you need for a simple dish that big on flavor.
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