1.10.2010

Seafood Saturday: Starring oysters, clams, salad, wine, beer, and bourbon

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We've been looking for a place to find good oysters. Some place local and inexpensive. Some place that didn't make us doubt the freshness of its seafood. I had heard of King Fish several months ago, then forgot about it, until someone at work brought it up.

This weekend, we decided to try it out.

The place was small, but everything looked great. They had two types of oysters that morning: hama hama(above) and fanny bay (below). We bought 40 oysters for the four of us, and two pounds of clams - bottle neck and a larger variety, for a seafood pasta.

The oysters were delicious. I prefer the hama hama, but liked having another variety to compare them to. And for $1.09 a piece, they make deliciously cheap appetizers.


We soaked the clams in salt water. My husband insisted we make them feel at home. Then he starred at them for a long time, being entertained by their random release of bubbles.

I decided to wing the clam pasta. And it turned out pretty good. The husband hailing it the "best ever." As always, I don't recall exact measurements for my "best ever fettuccine and clams", especially since several glasses of wine were consumed with the oysters, but I will make an attempt at a recipe.

There was also a delicious salad with butter lettuce, endive, arugula, radishes, cucumbers and home-made mustard dressing.

That night we also finished off several bottles of. . . just about everything!

Best Ever Fettucine with Clams
Serves four
1 lbs fettucine
2 lbs clams (we had two varieties)
1 large shallot, finely chopped
6 garlic cloves, finely chopped
1 cup clam juice
1 cup white wine
a few splashed of heavy cream
pepper flakes
2 tsp dry oregano
olive oil
2 tbsp butter
salt and pepper
Shredded Parmesan
Parsley, chopped

1) Cook pasta, al dente.
2) While pasta cooks, saute onions, garlic and pepper flakes in olive oil for 5 or so minutes. Add oregano, then clam juice and wine, simmer for a couple of minutes. Season, and add clams. Cover and let clams steam for about eight minutes.
3) Add cream, and butter. Cook for 2 more minutes. Serve clams and sauce over pasta. Top with cheese and parsley.

Mustard Dressing (no measurements!)
1 shallot, minced
champagne vinegar
olive oil
lime juice
salt and pepper

1) Combine the ingredients, playing around with the proportions and adjusting to taste. Beat quickly to emulsify.
2) Refridgerate for about an hour before serving.

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