This week I'm on a whirlwind business trip with meetings in four cities. The schedule is packed, so fare like airport nachos (pleasantly tasty, by the way) is serving as our sustenance. Not a big deal for a couple days, plus I made sure to enter the trip nice and nourished.
Yesterday I took the afternoon off to join my parents on the
Hole-In-The-Wall Hawaii Food
Tour - a exploration of what half a dozen of the best ethnic restaurants in
have to offer. You may recall that my
parents in law took
this tour in March, and I've wanted to go ever since. It was captivating, as expected. At the end of the tour, as we munched on hot
malasadas from Leonard's Bakery, we each discussed our favorite stops of the
To celebrate our lack of a Monday morning this week, we had
a fun dinner party Sunday night. Our
impromptu menu included the following:
Clams in the Shell with Serrano Ham
This week I'm lucky to be staying with two sets of good
friends here in Washington,
DC. I'm very grateful for their
hospitality and really enjoy the chance to catch up. Not surprisingly, my
appreciation manifests in food! Monday night I took the first couple I stayed
with to dinner at Olazzo in downtown Bethesda. I chose the
linguine with clams and white wine sauce. It was the perfect light meal for a
warm spring night.
Last night I whipped up a quick recipe-less clam pasta –
chopped onion, garlic, and canned clams sautéed in olive oil atop whole wheat
fettuccine. It was yummy, but needed a
little spice, hence the sprinkling of red pepper flakes. Here is a nice looking recipe for fettuccine
with red clam sauce if you prefer something more tomato-y.
Here is tasty but quick dish for any evening!
Number of Servings:
51oz can Sea Watch Whole Ocean Clams
1 Pint Grape Tomatoes, halved
1 Pint Mixed Pitted Olives, rough chopped
½ Cup Basil, sliced
2 Cloves Garlic, minced
2 Tbsp Italian Spices
½ Cup Extra Virgin Olive Oil
Shaved hard cheese or crumbled soft cheese
Drain juice from clams and reserve for future recipes. Mix all ingredients together in a bowl except for the cheese. Marinate for at least 2 hours. Serve on a large platter and garnish with cheese
Government Scientists Cancel Essential Survey to Save Money
June 13, 2008 Washington, D.C. – The National Oceanic and Atmospheric Administration (NOAA) has told the hard working fishermen of the Mid-Atlantic that the all-important 2008 Clam Survey will not happen because of unexpectedly high fuel costs.
“Everyone is feeling the pinch of gas prices. But to cancel this survey is not like canceling a trip to the mall in your SUV in order to save a few bucks,” said National Fisheries Institute (NFI) President John Connelly. “This decision could have devastating effects on the clam community. We are talking about people’s livelihoods here.”
The survey, conducted every three years, determines how many clams watermen are allowed to harvest. Without the survey government regulators rely on equations that are based on old harvest numbers rather than a true scientific analysis of the potential of the current stock.
“This could cut limits by 20%, 30% or more—it has the potential to shut some folks down,” said Blount Fine Foods’ Vice President Steve Blount, the chairman of NFI’s Clam Committee. “We are dealing with a nightmare scenario.”
NOAA representatives announced the cancelation on Thursday at a meeting of the Mid-Atlantic Fishery Management Council, less than two weeks before the survey was scheduled to begin.
“Unfortunately, this is a short sighted decision that could have long-term repercussions,” said Connelly.
For more than 60 years, the National Fisheries Institute (NFI) and its members have provided American families with the variety of sustainable seafood essential to a healthy diet. For more information visit: www.AboutSeafood.com.