Whatever you want to call them, clams are a treat. When younger, HG would gobble up dozens raw and on the half shell at the great Lundy’s Restaurant in the Sheepshead Bay neighborhood of Brooklyn. They were accompanied by light buttery fresh from the oven biscuits. Beverage was Piels Beer. Ah, those were the days. When resident at HG/BSK’s Fire Island dune house (two decks so gazed at sunsets and sea views while drinking Martinis) clams were a staple food. HG and pals filled buckets of clams from Great South Bay. No rakes or other implements–just poked with our feet. BSK made the ultimate linguine with white clam sauce (an abundance of clams and garlic). Today, BSK picked up quahogs at the local Prince Edward Island seafood store. So, linguine with white clam sauce was dinner. BSK has not lost BSK’s magic touch. A great dish. Tender clams. Briny sauce. Pasta cooked to a perfect texture. After dinner, watched a spectacular sunset. Glad that the front of HG/BSK’s Prince Edward Island home has many feet of windows. Watching the sunset is a big screen TV show.
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