December 1, 2015 |
The afternoon wore on and Snockey's, the century-old South Philly oyster house, began running out of things - crab cakes, littleneck clams, time. One customer, Arlene Campbell, was told by co-owner Ken Snock that her takeout order was the last one Snockey's would ever serve. She walked out with boxes filled with shrimp, clams, and salmon for her family. It was standing-room-only around the small bar, and behind it staff bustled, shucking the last oysters and serving the last beers and Bloody Marys to the last rush of customers who would ever walk through Snockey's doors.
February 26, 2014 |
IF DON TOLLEFSON was stashing his alleged ill-gotten gains, it sure as hell wasn't in the storage units he rented on Columbus Boulevard. Not unless the former sports anchor was splurging on junk with all the money he'd allegedly collected from people who never got the tickets he'd promised. "He was a hoarder!" a man speculated about Tollefson, 61, after peering into one of his storage units at Public Storage near Callowhill Street. Old hockey sticks. A jar of Progresso white clam sauce.
May 23, 2013 |
WASHINGTON - At the center of a political storm, an Internal Revenue Service supervisor whose agents targeted conservative groups swore Wednesday she did nothing wrong, broke no laws and never lied to Congress. Then she refused to answer lawmakers' further questions, citing her Fifth Amendment right not to incriminate herself. In one of the most electric moments since the IRS controversy erupted nearly two weeks ago, Lois Lerner unwaveringly - but briefly - defended herself before the House Oversight and Government Reform Committee.
March 7, 2013 |
My favorite way to prepare clams is to steam them. In this recipe, I added broccoli rabe, which absorbs some of the clam liquor as it cooks. Asian Steamed Clams or Mussels With Broccoli Rabe Makes 4 servings 2 tablespoons vegetable oil 1 tablespoon grated fresh ginger 1/2 cup finely chopped scallions (white and green parts) 3 cloves garlic, minced 1 teaspoon Chinese chili sauce (or hot sauce) 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 3 dozen littleneck clams or 2 pounds mussels, scrubbed well 1/2 teaspoon sesame oil 3 cups blanched and coarsely chopped broccoli rabe 8 thick slices country-style bread, toasted 1. In a large saucepan, heat the oil over medium high.
January 10, 2013
The Original Clam Tavern is a throwback in the best sense, an old-school seafood standby that's stayed true to blue-collar Clifton Heights for 50 years, both in fair prices and low-frills, fishtank ambiance. Its greatest asset is owner Tony Blanche, a childhood clam-shucker there who returned to buy it after a career in sales, who understands the value of quality ingredients treated with pride in continuity. You taste that in the peerlessly fresh mussels red, the creamy chowder, plump scampi and excellent crab cakes.
April 26, 2012 |
Here is an excerpt from the blog "My Daughter's Kitchen. " A few years working in New England gave me a taste of some of the best "chowda" I had ever eaten, both at little corner restaurants, seafood shacks on the Cape, and of course, at the famed Legal Sea Foods in Boston. Everyone had their own version, but the best were smooth and rich soups, stocked with clams, potatoes, a little onion, and a healthy splash of cream. Back in the Philadelphia area, I found it hard to find the same soup, as most restaurant renditions were dense and gloppy, thickened with flour and resonating with a strong flavor of bacon.
April 26, 2012 |
50 littleneck clams, picked over, discard any with broken shells 2 cups water Bottled clam juice (optional) 1 ounce meaty salt pork, rind removed and cut into ?-inch dice 1 tablespoon butter (optional) 1 clove garlic 1 medium yellow onion, diced small 1 stalk of celery, diced small 1 sprig fresh thyme 1 dried bay leaf 4 or 5 potatoes, peeled and cut into ?-inch dice Coarse salt and freshly ground pepper 1/2 cup cup heavy cream 1. Scrub clams and rinse well.
December 15, 2011 |
French bistro cooking is making a big splash with its use of fresh ingredients to make simple, peasant dishes. This bistro dinner comes from Languedoc-Roussillon. Fresh fish from the Mediterranean and lots of garlic are two important ingredients. La Bourride Makes 2 servings 3/4 pound red potatoes 1 cup sliced carrots 1 cup sliced celery 2 large leaves Swiss chard, leaves and stalk, sliced (1 cup)
September 6, 2011 |
SEA ISLE CITY, N.J. - Mike Monichetti's family has been selling fresh seafood along a fabled stretch of bayfront here known as Fish Alley for precisely 100 years. Now, that's a lot of clams. So when Monichetti, 52, the third generation running Mike's Dock Seafood - a dockside establishment whose customers routinely line up around the block and wait hours for a table - decides if it has been a good summer at the Jersey Shore, he does so with a discerning eye. All along the state's 127-mile coastline, businesses and officials have begun to measure the summer of 2011.
July 21, 2011 |
For most of my summer days at the Jersey Shore, I'm in full Food Scout mode in restaurants up and down the coast. But once the work meals taper off toward the end of my visit, nothing pleases me more than inviting some friends over to the rental house for my own rendition of Big Night. There have been many variations from year to year, but the feast has always revolved around two of the Shore's greatest natural assets: clams with pasta, and crusty Italian loaves from one of Atlantic City's classic bakeries transformed into garlic bread.