The title is the fancy name Need Supply Co. gave my clams recipe they posted on their site. My daughter, who is a graphic designer at Need, asked if I would be interested in cooking something for her to document on their blog.
(Edit: It is now also featured on Food & Wine too!!!)
I'm was going to be cooking a lot that weekend anyways since it was Mother's Day and she said the clams would be good. The day before Mother's Day I went out to pick up all the groceries I would need for the clams dish and what I was making for Mother's Day - which was Beefteki if you wanted to know. So good! Anyways...
I want to mention that apparently clams are hard to come by these days, especially in the evening...when you really need them. I ran to four different stores before I found a standard, 50 count bag. It was at Whole Foods Virginia Beach and the bag was ripped open. The woman behind the counter was super nice and patient while I poured out the clams so I could count them. She re-bagged them for me and charged me by weight, excluding the iffy ones that had cracked open shells. She let me keep those too, I don't throw out clams with cracked shells if they're still alive.
How do I know if they're alive still?
Easy, gently poke the clam in the shell through the crack or missing piece. If it's alive, it will move. I sniff everything too, you'll know if it's dead doing that.
By the time I collected everything I needed to make the dish it was starting to get dark. We put off cooking till the next day so we would have have natural light for the photos. In the morning I got everything in order (mise en place!) and we took everything outside to cook (I cook outside on the grill side burner a lot.) While I cooked Marleigh took photos. I explained how they were made and went through the instructions with her. After they were done I made the Mother's Day meal and put everything out on the table. The secret bonus clams were a hit, they're always good and they're easy to make!
The next weekend Marleigh told me the post was up on Need Supply Co.'s page so I followed it and linked it on my social media blast. It's exciting to see the feedback and I wish I could see how it went for anyone who decided to try the recipe themselves. I always enjoy it when people send me a snap of their finished dish after using one of my recipes.
The recipe seemed popular on Instagram too, I have my own little thing going on here so seeing the number of "likes" there, more than I get on my feed at @ihearfoodvb.
Oh, thanks for the new name for my recipe too: Palourdes au beurre. I think I'll steal that.