2014 ORC Fish Taco Feed

Put me down for mussel/uni fettuccine.

Put me down for mussel/uni fettuccine.

I know who I am hovering over...that stuff is delicious.

If I brought a bunch of clams would someone know how to cook them?

If I brought a bunch of clams would someone know how to cook them?

What kind of clams?

Manila.

Ill bring the spice! Only this time im making it with chicken not beef.

Chicken? I hope you're bringing beef to GS8

Maybe

Manila.

lightly boiled in beer/water mix until they pop open would be my suggestion.

I'm asking if I bring them will someone cook them?

I'm asking if I bring them will someone cook them?

Absolutely!

Manila.

lightly boiled in beer/water mix until they pop open would be my suggestion.

My go to way is simmer a pot of liquid goodness on the BBQ side burner consisting of butter, heavy cream, milk, clam juice, beer, chopped garlic, onion, and peppers of your spice liking, and salt/pepper to taste. Grill the clams hinge side down over high heat till they pop and promptly transfer into the pot of goodness.  Once they are all there, time to eat with a side of rustic sourdough.

Manila.

lightly boiled in beer/water mix until they pop open would be my suggestion.

My go to way is simmer a pot of liquid goodness on the BBQ side burner consisting of butter, heavy cream, milk, clam juice, beer, chopped garlic, onion, and peppers of your spice liking, and salt/pepper to taste. Grill the clams hinge side down over high heat till they pop and promptly transfer into the pot of goodness.  Once they are all there, time to eat with a side of rustic sourdough.

That sounds awesome...

Manila.

lightly boiled in beer/water mix until they pop open would be my suggestion.

My go to way is simmer a pot of liquid goodness on the BBQ side burner consisting of butter, heavy cream, milk, clam juice, beer, chopped garlic, onion, and peppers of your spice liking, and salt/pepper to taste. Grill the clams hinge side down over high heat till they pop and promptly transfer into the pot of goodness.  Once they are all there, time to eat with a side of rustic sourdough.

the Dude's a BBQ gourmet. 

Put me down for mussel/uni fettuccine.

Ummm....I'll be right there with Chris being all predatory over that. Sounds yummy