Clam For Sam, As It Is Not Just Ham And

[Yogi]

Image Resized
Image Resized
[img]http://www.umanitoba.ca/faculties/science/zoology/faculty/hann/z260/images/clam.jpg' width='200' height='120' border='0' alt='click for full size view'> (http://www.umanitoba.ca/faculties/science/zoology/faculty/hann/z260/images/clam.jpg)



Starting today:

The Yarmouth Clam Festival is a summertime tradition and destination for individuals of all ages seeking great food - especially clams!, free entertainment, and spirited competition in the welcoming atmosphere of a vibrant Maine village.

http://www.clamfestival.com/images/ycf_logo.gif


Yarmouth Clamfestival 16-18 juli (http://www.clamfestival.com/)


------------------
Fried clam recipe that your guests will love!
1 pint clams

Salt, pepper, flour

1 slightly beaten egg

cup cracker crumbs

deep fat for frying


Pick over clams, removing shell piece. Dry clams. Sprinkle with salt, pepper and flour. Dip the eggs diluted with a little cold water. Roll in crumbs. Fry in deep, hot fat for 5 min. Drain on paper towels. Servers 3- 4.
-------------------------


YoClam4Sam

[UcanRock2]

Mmmmmmmmmmm!!!!

Homemade Clam Chowder...sounds good

[Yogi]

Originally posted by UcanRock2@16 July 2004 - 23:08
Mmmmmmmmmmm!!!!

Homemade Clam Chowder...sounds good
The Cliff House Clam Chowder has been on the menu since 1872.

1 slice hickory-smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 medium garlic clove, minced
1 teaspoon The Cliff House Spice Blend
[Blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.]
1 tablespoon all-purpose flour
1 can clams (6-1/2 ounces)
1 cup bottled clam juice
1-1/2 cups Half and Half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat.

Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread. Serves 6.



Bon apetit!!!


YoClam4Sam

[NikkiD]

Clam for Sam? :ph34r:

This goes quite well with the notion that one gets cybersex when banned.

[Yogi]

Originally posted by NikkiD@16 July 2004 - 23:17
Clam for Sam? :ph34r:

This goes quite well with the notion that one gets cybersex when banned.
But i never knew Sam was into Clam..... :helpsmile:






Ohhh, you mean flapping doors!!!!© Jonno.

http://www.shirleyaquatics.co.uk/pages/marine/coral_invert/large/clam.jpg :lol: :lol: :lol:


YoFlapClam

[JONNO_CELEBS]

Originally posted by SensualBarfing@16 July 2004 - 21:22

Ohhh, you mean flapping doors!!!!

Oi!!! Thats my joke you theif :lol:

Jonno B)

[NikkiD]

I'm willing to test the theory, but I'm quite sure my doors don't flap. :ph34r:

[Yogi]

Originally posted by NikkiD@16 July 2004 - 23:28
I'm willing to test the theory, but I'm quite sure my doors don't flap. :ph34r:
They just stay opened???? :o :lol: :lol: :lol:

[JONNO_CELEBS]

Not saying a word :rolleyes:

Jonno B)

[Yogi]

Originally posted by JONNO_CELEBS+16 July 2004 - 23:25--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (JONNO_CELEBS @ 16 July 2004 - 23:25)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-SensualBarfing@16 July 2004 - 21:22

Ohhh, you mean flapping doors&#33;&#33;&#33;&#33;

Oi&#33;&#33;&#33; Thats my joke you theif :lol:

Jonno B) [/b][/quote]
You mean ........... (http://www.m-w.com/cgi-bin/dictionary?va=thief)???


The editingtool rocks&#33;&#33;&#33;

[JONNO_CELEBS]

:lol: Like it :lol:

Jonno B)

[NikkiD]

Originally posted by SensualBarfing+16 July 2004 - 16:29--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (SensualBarfing @ 16 July 2004 - 16:29)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-NikkiD@16 July 2004 - 23:28
I&#39;m willing to test the theory, but I&#39;m quite sure my doors don&#39;t flap. :ph34r:
They just stay opened???? :o :lol: :lol: :lol: [/b][/quote]
:lol: :lol: :lol:

Sorry, but when you said flapping I just got this strange image of a set of a labia ready to take off in flight...

I know. Sick mind. But it keeps life exciting. :lol:

[JONNO_CELEBS]

FLAPPING&#33;&#33; (http://filesharingtalk.com/index.php?showtopic=118436) :lol:

This is disgusting :lol:

You lot are perverted <_<

Jonno B)

[Yogi]

Originally posted by NikkiD+16 July 2004 - 23:50--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (NikkiD @ 16 July 2004 - 23:50)</td></tr><tr><td id='QUOTE'>
Originally posted by SensualBarfing@16 July 2004 - 16:29
<!--QuoteBegin-NikkiD@16 July 2004 - 23:28
I&#39;m willing to test the theory, but I&#39;m quite sure my doors don&#39;t flap. :ph34r:
They just stay opened???? :o :lol: :lol: :lol:
:lol: :lol: :lol:

Sorry, but when you said flapping I just got this strange image of a set of a labia ready to take off in flight...

I know. Sick mind. But it keeps life exciting. :lol: [/b][/quote]
Exactly&#33;&#33;&#33;&#33;

http://www.jwolfe.clara.net/Humour/Photos/LabiaTheatre.jpg

[JONNO_CELEBS]

They some big flaps man, to be like that must look like it&#39;s been hit with an axe :ph34r:

Jonno B)

[NikkiD]

Originally posted by JONNO_CELEBS@16 July 2004 - 16:56
They some big flaps man, to be like that must look like it&#39;s been hit with an axe :ph34r:

Jonno B)
:x

Now there&#39;s a visual for you.

[JONNO_CELEBS]

:lol: Yeah very graphic is&#39;nt it :lol:

Better than us blokes, The "Last chicken in the shop" look :helpsmile: :lol:

Jonno B)

[Yogi]

Originally posted by JONNO_CELEBS@17 July 2004 - 00:31
:lol: Yeah very graphic is&#39;nt it :lol:

Better than us blokes, The "Last chicken in the shop" look :helpsmile: :lol:

Jonno B)
isn&#39;t that in your exposure thread??? :rolleyes:


The stereo makes ik look like 1 from the day before....... :lol:

[UcanRock2]

Originally posted by SensualBarfing+16 July 2004 - 14:10--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (SensualBarfing @ 16 July 2004 - 14:10)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-UcanRock2@16 July 2004 - 23:08
Mmmmmmmmmmm&#33;&#33;&#33;&#33;

Homemade Clam Chowder...sounds good
The Cliff House Clam Chowder has been on the menu since 1872.

1 slice hickory-smoked bacon, minced
1/2 teaspoon butter
1 cup onion, minced
1 medium garlic clove, minced
1 teaspoon The Cliff House Spice Blend

1 tablespoon all-purpose flour
1 can clams (6-1/2 ounces)
1 cup bottled clam juice
1-1/2 cups Half and Half
1/4 teaspoon white pepper
2 medium potatoes, boiled, peeled and diced

In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat.

Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread. Serves 6.



Bon apetit&#33;&#33;&#33;


YoClam4Sam [/quote]
Thanks...SB...for that recipe

[Yogi]

You&#39;re Welcome&#33;&#33; ;)
I&#39;m a culi-addict....... :lol:


YaClam

[UcanRock2]

Originally posted by SensualBarfing@17 July 2004 - 09:28
You&#39;re Welcome&#33;&#33; ;)
I&#39;m a culi-addict....... :lol:


YaClam
Me too...

Went to "Culinary Arts" school in San Fancisco in the late 80&#39;s...couldn&#39;t make enough money at the time, so I turned to construction.

Still have the all my utensils, coats, ect.

[Yogi]

Originally posted by UcanRock2+17 July 2004 - 19:05--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (UcanRock2 @ 17 July 2004 - 19:05)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-SensualBarfing@17 July 2004 - 09:28
You&#39;re Welcome&#33;&#33; ;)
I&#39;m a culi-addict....... :lol:


YaClam
Me too...

Went to "Culinary Arts" school in San Fancisco in the late 80&#39;s...couldn&#39;t make enough money at the time, so I turned to construction.

Still have the all my utensils, coats, ect. [/b][/quote]
Ahhhh, wow,


Culinary Art.

That about describes me&#33;&#33;&#33;&#33; :01: :01: :01:

(okay, and some minor glglglglglglitchchches......... :lol: )

Here&#39;s Some Clam Art for ya&#33;&#33;&#33;

Image Resized
http://www.advantage-designs.biz/PureArt_Gallery/Don_Smith_Pure_Art/Don_Smith_Giant_Clam_build-01.jpg' width='200' height='120' border='0' alt='click for full size view'> ('http://www.advantage-designs.biz/PureArt_Gallery/Don_Smith_Pure_Art/Don_Smith_Giant_Clam_build-01.jpg')

[img]http://www.allposters.com/IMAGES/BRE/1244.jpg

http://www.sonic.net/aquatint/ART/art9prehistory/art9pages/zCityClam72.jpg