The briniest, freshest hard shell clams (known as Quahogs) are available for $3.60 a dozen on Prince Edward Island. HG bought three dozen. Steamed them. Removed the meat from the shells (easier to eat that way–and less messy). Made a sauce of Chinese fermented black beans, Chinese oyster sauce, garlic, ginger, peanut oil and flavorful
clam broth straight from the steamer. Showered it all with scallions and cilantro. Big bowl of white rice. Ice cold amber ale.
Cantonese delight.
what a life!
Well, somebody’s got to live it. Might as well be me.