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May 28, 2010

Little necks really don’t need a starch to be enjoyed.  But the temptation to cozy them up with a pile of linguine was too much for me to transcend.  My intention was to steam them with some olive oil, garlic, hot peppers and white wine.  The dilemma was what to do with the savory broth produced?  Without crusty bread at hand the choice was obvious.  Clams linguine.   Was that what I wanted from the beginning?  Did I ever intend to allow the clams to go solo?  I wonder.

9 Comments leave one →
  1. Geener permalink
    May 28, 2010 10:11 am

    Clams are never meant to go solo…I concur they do not need a starch to be enjoyed; however, my beloved starch complement is a grilled, double dipped buttery ear of corn, lightly salted of course, with a light dusting of Old Bay (the Southern Comfort of spices). The task of scraping the gritty, brackish shell with my teeth for every last morsel of the sweet juicy belly is rewarded by the salty bite of a delicate fleshy husk of goldenrod. Is there a better way to satiate one’s epicurean yin yang desires? I am salivating at the mere thought…I do believe I need a moist towelette…possible two.

    • donnybuffet permalink*
      May 28, 2010 10:02 pm

      Geener, Your comments are fresh and inspiring. Your passionate words are a delight to read. I’m always excited to see your comments after I post. Please keep them coming. You are a true food extrovert! See you tomorrow. Love, DBuffet

      • Geener permalink
        May 29, 2010 8:41 pm

        The pleasure is all mine, and your posts make it easy (not to mention you can pull off wearing a pair of seersucker shorts like nobody can!)
        I do fear my pen name is not befitting the passion I feel for food (or anything else for that matter). Therefore, I will choe another. I will have to think about this a bit…In the meantime, where can I get a good “slice” of “apizz…”?

      • Marjolaine permalink
        May 29, 2010 9:27 pm

        The marjoram plant is a beautiful, delicate herb with soft, oval, dusty green (Geener/Greener) leaves. It has small white flowers that tangle into braids in the spring. The herb fills the air with an intoxicating fragrance when one sweeps against the leaves, which is why marjoram has the reputation as one of the most fragrant herbs known.

        Marjoram is native to the Mediterranean region (much like me). Marjoram grows abundantly in Sicily, and one of its cities – Marjoram – is named for it. Sicilians also held the belief that marjoram had the power to banish sorrow (much like this blog). The French name for marjoram is marjolaine. Very few know that I am of French descent from my mother ‘Rosemary’ (another powerful herb); She, with her raven hair and azure blue eyes. Au revoir ‘Greener’, bonjour ‘Marjolaine’…

  2. boilboy permalink
    May 28, 2010 11:04 am

    I have just bandaged my knees after dropping to them a bit too hard in enthusiastic thanks to the power above…the counter that is: Food Extrovert has salvaged my weekend forecast of obnoxious sunshine without a palate plan–now I have one–that combined with about 943 more of his entries makes the hard cover publication that much nearer. Please keep going! I really have nothing else.

  3. boilboy permalink
    June 3, 2010 11:51 am


    • Marjolaine permalink
      June 7, 2010 1:41 pm

      Thank you! Where are you? Clam digging? Trawling for scallops, perhaps?

  4. June 7, 2010 9:12 pm

    Nice photo Boubie!

  5. April 14, 2012 5:09 pm

    I remember those times

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