Foodies BS Thread.

Stuffed clams. There are a gabillion ways to do it, but it's basically a steamer clam or Quahog with maybe bacon, butter, herbs, topped with breadcrumbs of some sort and then broiled a bit. The variations are many.

 

Is there a similar thing with crabs instead of clams?

 

Oh Ryan, I pity thee for not being able to enjoy seafood. What your dad is doing there is part of the manna of true seafood grubbery.

 

The top one.

It's good.

 

If I wasn't on my phone I'd make a "starts foodies thread, only eats hotdogs, chicken fingers, and ketchup" meme for Ryan but I suck.

 

It was a joke, I don't care what you do or don't eat.

 

I have a feeling that somewhere in Ryan's future the seafood-loving gene will kick in. It's only a matter of time.

 

Here ya go....

Ed's Stuffies

8-10 oz.can of minced clams (if you don't have access to fresh)
Clam juice,small bottle (again, if you don't have fresh. I save my water when I boil my clams for this purpose)
1 1/2 cup breadcrumbs (I use half Italian, half Panko)
1/4 cup water (this is where I use the clam juice)
1/4 cup oil
Little bit salt,pepper, garlic powder,onion powder (adjust to your taste later, this is the basic. You can doctor them up to your taste in later batches)
12 or so clam shell halves. (sometimes more, sometimes less, depends on the size of the shell and how many I make at once)
Paprika
Couple slices of slab bacon

I prefer to hand chop my clams, and I have a lot of clam chunks in my stuffies.

Mix ingredients in a bowl, except bacon and paprika.
If it looks a little dry, add a bit more oil or water.(you want the mix a bit "wet",so that it spreads easily with the back of a spoon,but not too wet)
Pack mix into clam shell halves, put small bacon piece on top and sprinkle with paprika.
Place on baking sheet
Put in oven set at 375 deg in middle rack.

Bake uncovered for 30 mins., or untilcrust is golden brown.
Enjoy with a wobble pop or 2.

As I said, this is basic. I add other thingslike a few chopped chives or parsley when the spirits move me.
As said, I hand cut my clams compared to others who use a food procesor. I like them chunky myself.

When I have a batch of fresh clams, I boil them in a large pot, just covered with water with some Old Bay in the mix. Watch the pot when it boils and adjust the heat. They boil over real easy. This is the water I save.


Ed M from Ct.

 

In the meantime, more for me

 

No seafood? And in the foodies thread?

Need a new thread. "Picky eaters thread, I only eat what mamma made for me"

 

Good God, that's how it's done

 

Apparently he didn't eat what mamma made for him, or he'd already be past the seafood thing

 

Yeah, I think Ryan has proven many times over that he's capable of more than just hot dogs and pizza rolls.

 

Now that the troops are online, and before everybody goes out for Friday's festivities, anybody have any input on my post about "First Street" brand?

 

Dinnah.

 

I'd have to throw my hat in the argument with a proper cajun crawfish boil being the best seafood I've had.

Tho hand-caught, cleaned and cooked bass is a close second

 

Negative ghost rider.

 

Thanks. I figger at least one of you guys/gals has had to have tried that brand.

 

Before I depart this earth, I NEED to have some Cajun crawfish. Never had em, and I need to change that.

Now, these bass out in the salt, I like.

 

I think the term "seafood" just means any edible aquatic life. So if you like crawfish and/or bass, then you DO like seafood after all