|
|
Delivery Details - Thursday, October 27th
Black Drum and Sheepshead caught using pound nets in Pamlico Sound by fishermen Vince Emory, Aron Styron and Buddy Goodwin
Littleneck Clams - harvested on the shore of Cape Lookout by Paul Russell
Pick up Information:
Sarah P. Duke Gardens Parking Lot
4:00 - 6:00 p.m.
Black Drum and Sheepshead
|
Clams Creole
(We usually make this with shrimp, but the clams were delicious in the Creole sauce)
1/2 cup chopped onions
1/2 cup chopped celery
1 ½ TBSP butter
1 ½ TBSP olive oil
1 16-ounce can diced tomatoes with green chilies
1 8-ounce can tomato sauce
1 ½ teaspoon salt
1 teaspoon sugar
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
18 littleneck clams
Sauté onions and celery in butter and olive oil until tender, about 5 – 7 minutes. Add diced tomatoes, tomato sauce, salt, sugar, Worcestershire sauce, and chili powder. Simmer 45 minutes, uncovered. Add ½ cup of water. Add clams that have been scrubbed and rinsed well. Cover and simmer until clams open. Serve over rice or linguine.
|
|
|
|
|
|