Food page
 

Please post how many you are and what you may want to bring.
I`m thinkin` Lobstah and hollandaise. Love me some clams.

I`ll call for a lobstah case price if folks are so inclined.

We can bring so much for all.

Cheers,
GFS

I'm bringing clams.... lots of them. Three others have committed to get a 100 clam bag each, so I'm making the run on Thursday. I'll have a propane cooker with assorted pans to fix them with. I will also bring some basics supplies for sauté and steaming. A boil sounds like a great/easy way to go.

a bag of 100 two inchers, thats a lot of clam.

marinara sauce for 40 or so, lemon and butter for more, cole slaw, rice, what else? I don't cook clams very often, as in almost never. need a little advice.

Vongole sauce.
1 Big Honkin sauté pan 18-20"
Med hi heat.
2 oz butter
2 oz Olive oil

Add 2 chopped shallots or 1/2 chopped onion Vidalia is a good choice.
sauté til clear.
Add 8-10 cloves chopped gahlic.
Sweat. no color.
Add 2 cups nice dry white wine. Sauv. Blanc is nice choice.
NO plonk. If you wouldn`t drink it, please don`t cook with it.
Bring to boil.
Add clams. Fill pan halfway.
Cook til open.
Remove from heat.
Stir in butter and chopped parsley.

Enjoy clams.
Going fishing.

Cheers
GFS

2 of us 1 bag of clams so far...w/be interested in Lobsta!

Just lil ol me...and I can't eat shellfish so more for you guys!

You be bringing the bibe oh two.
That's enough for me.

working on YF tuna steaks... going in the morning to clean 400 to 600#s.. plus will be bringing smoked tuna dip.. so about how many total ?? will be making about 5#s of dip or close to it...

2 of us

never ate clams much, did some cherrystones for awhile

5lbs of dip is probably way to much - just say'in


just word of warning - there usually is 3 times as much food as can be eatin so leftovers are a problem

I'll make sure I load the blackening seasoning and sushi gear. If someone else has another burner we could get stuffed cooked alot quicker.

Has there been any cumlative discussion on where and when we pull this off? I may opt out for a resturant run and bang out a dock or tie up dinner for those who would wish to partake. I plan on having a pretty well stocked bar and deck kitchen ready to go and with all the fresh seafood coming in I think the eats may rival some of the other on water options.