I love this cabin, and the friend who inhabits it. The story of our introduction is one of my favorites (I even told it at her wedding!) About seven years ago when I first moved to Anchorage from Fairbanks, I went to a Halloween party. Dressed as Rosie the Riveter (my costume for four years running- I lack creativity in this department), I barely knew anyone at the party. But my roommate introduced me to one of her coworkers, Mera. Easily the most striking woman at the party, what struck me most about Mera was her costume. She was wearing...a hamburger. It was a giant, foam hamburger costume held up by suspenders that she and her mom had made when she was in elementary school. It. Was. Awesome. Of course, being the vegetarian that she was, she quickly corrected me and let me know that the patty was actually TVP (textured vegetable protein). I kinda knew after that, this girl needed to be my friend. And we've been friends ever since.
|My clamming partners, Mera and Milo|
Now, if you talk to Mera, she will tell you that I have an obsession with digging for clams as well as eating record-breaking quantities of them. NOT TRUE. I simply like clams an awful lot. Ok, perhaps to an unhealthy degree. But like I tell my Dad when ever he looks in my closet and his jaw drops at the number of shoes I've acquired in my lifetime: isn't it a healthier obsession than, say, drug addiction? I mean, who can argue with that, right?
|A beautiful bucket of Halibut Cove steamers!|
Next, if freshly dug- you have to scrub the hell out of them. I've rubbed my fingers raw on more than one occasion scrubbing clams at the cabin. Mera really takes one for the team on this effort, as her usual portion is exactly ONE clam. (Another reason why we're friends- I don't have to share.)
|Oops, don't forget the garlic!|
Halibut Cove Steamers
30-35 small butter clams, scrubbed well
1-2 T butter
4-5 cloves garlic, chopped
3/4 c. dry white wine
juice from half a lemon
1/4 c. heavy cream
1/4 c. parsley
|Our beautiful dinner spread!|
2. Add clams to the pot, cover and let simmer. As the clams open, remove to serving bowl.
3. Once all clams are cooked, add heavy cream and parsley to liquid in pot. Check for seasoning, and add salt if necessary. Pour liquid over clams and serve with a large piece of crusty bread to mop up all the yummy clammy juices.
Enjoy! xo H