For the HG family the golden age of the clam was the period 1963-1975. After an active day on the beach of Fire Island (swimming, body surfing, frisbee tossing, whacking a tennis ball in our own version of sand kadimah), HG, family and friends grabbed buckets and waded into Great South Bay. For those without a New York background: Fire Island is a splinter of a barrier beach off the south shore of Long Island. It is some 31 miles long and as narrow as 100 yards at some points. It fronts on the Atlantic Ocean and Great South Bay. It begins at the Jones Beach Inlet and ends at Moriches. The HG dune house was in the community of Ocean Ridge, just across the Bay from the town of Patchogue. Fire Island has been the subject of plays, novels and poetry. The colorful communities that stretch along its length range from the out front gay to the relentlessly boy-meets-girl heterosexual. It’s a mad mixture of bohemians, families,potheads, exhibitionists, churchgoers, show business and fashion celebrities.Okay, enough geography and culture. Let’s get back to clams. Once in the Bay, the HG clam posse did vigorous toe wriggling. Dodging horseshoe crabs and thrusting into the swampy Bay bottom, their toes were seeking the smooth outlines of clams poking out of the mud. During those years the bay was unpolluted and the bivalves flourished. The HG clam posse was skilled and 90 minutes of clamming would yield as many as 600 clams. Back at Chez HG a clam feast was prepared. HG possessed a shucking implement that made the job simple. Pals and neighbors descended. White wine was opened. Beers were pulled out of the refrigerator. Martinis were mixed. Joy commenced. First course was clams casino. Open clams got a mixture of garlic, parsley, olive oil, oregano, light dusting of bread crumbs. Sometimes there was a topping of bacon. Into the oven they went for a brief bake. They were consumed on the back deck, facing the blazing sunset. Then indoors for linguni with white clam sauce. This was Beautiful Sharon’s specialty: A hundred clams were shucked and all the briny juice retained. A substantial amount of chopped garlic. Big bunch of chopped flat leaf Italian parsley. White wine. Into the saucepans the ingredients went. The proportions and timing were Beautiful Sharon’s secret. A Beautiful Sharon clam was always plump and juicy; never rubbery and overcooked. The sauce, filled with succulent clams, was poured over bowls of al dente linguini. The hot chili pepper flakes were passed. Wowee!!!! Make that double Wowee!!!! Great South Bay now has pollution problems. The dune house is gone (replaced by an ocean front paradise on Prince Edward Island). Beautiful Sharon is still a deft hand with seafood linguini but with clams selling for $1.25 each her bivalve of choice is the Prince Edward Island mussel.
What's this?
You are currently reading The Clam: The Golden Age at HUNGRY GERALD.
meta
- Author: Gerry
- Comments: 2 Comments
- Categories: Uncategorized
Food and Restaurants
Other interesting stuff
Archives
- November 2024
- October 2024
- September 2024
- August 2024
- July 2024
- June 2024
- May 2024
- April 2024
- March 2024
- February 2024
- January 2024
- December 2023
- November 2023
- October 2023
- September 2023
- August 2023
- July 2023
- June 2023
- May 2023
- April 2023
- March 2023
- February 2023
- January 2023
- December 2022
- November 2022
- October 2022
- September 2022
- August 2022
- July 2022
- June 2022
- May 2022
- April 2022
- March 2022
- February 2022
- January 2022
- December 2021
- November 2021
- October 2021
- September 2021
- August 2021
- July 2021
- June 2021
- May 2021
- April 2021
- March 2021
- February 2021
- January 2021
- December 2020
- November 2020
- October 2020
- September 2020
- August 2020
- July 2020
- June 2020
- May 2020
- April 2020
- March 2020
- February 2020
- January 2020
- December 2019
- November 2019
- October 2019
- September 2019
- August 2019
- July 2019
- June 2019
- May 2019
- April 2019
- March 2019
- February 2019
- January 2019
- December 2018
- November 2018
- October 2018
- September 2018
- August 2018
- July 2018
- June 2018
- May 2018
- April 2018
- March 2018
- February 2018
- January 2018
- December 2017
- November 2017
- October 2017
- September 2017
- August 2017
- July 2017
- June 2017
- May 2017
- April 2017
- March 2017
- February 2017
- January 2017
- December 2016
- November 2016
- October 2016
- September 2016
- August 2016
- July 2016
- June 2016
- May 2016
- April 2016
- March 2016
- February 2016
- January 2016
- December 2015
- November 2015
- October 2015
- September 2015
- August 2015
- July 2015
- June 2015
- May 2015
- April 2015
- March 2015
- February 2015
- January 2015
- December 2014
- November 2014
- October 2014
- September 2014
- August 2014
- July 2014
- June 2014
- May 2014
- April 2014
- March 2014
- February 2014
- January 2014
- December 2013
- November 2013
- October 2013
- September 2013
- August 2013
- July 2013
- June 2013
- May 2013
- April 2013
- March 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- January 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
-
Super good content on this blog. Always looking forward to new post.
[…] stated in a previous post, the true clam heaven was Fire Island, the magical barrier beach that stretches for miles off Long […]