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#1
10-26-2013, 09:59 PM
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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 
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#2
10-27-2013, 06:47 AM
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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.
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[b]The Moose is Loose !
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#3
10-27-2013, 08:07 AM
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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.
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#4
10-27-2013, 11:24 AM
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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
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#5
10-27-2013, 11:45 AM
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2 of us 1 bag of clams so far...w/be interested in Lobsta!
__________________
[SIGPIC][/SIGPIC] "If You Done It...It Ain't Braggin" my rebuild thread: http://www.classicseacraft.com/commu...ad.php?t=18594
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#7
10-27-2013, 04:40 PM
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You be bringing the bibe oh two.
That's enough for me.
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#8
10-27-2013, 09:31 PM
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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...
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80 23 SCEPTRE TWIN 135 MERC OPTIS 75 20 Master Angler 115 Mariner Tower of Power RUSTY PARKER http://i92.photobucket.com/albums/l2...eyemailtag.jpg
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#9
10-28-2013, 01:09 AM
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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
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Any way you measure it - dumbass is expensive
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#10
10-28-2013, 08:03 AM
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Quote:
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.
__________________
[b]The Moose is Loose !
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