How to Shuck A Cherry Stone clam

Most clam experts will tell you to open a clam from the front of the shell. They will explain that this is the best method to open a Cherry Stone. You will push the blade into the front of the clam and open the clam by exerting force and cutting the muscle of the clam. You are about to discover an new method of how to open a clam.

Watch this video to discover a unique mehtod of openeing a clam: Here are the clam knives we reommend If you are going to open a clam, you need the right tools: Here are the clam knives we reommend

Mussels A' La Grande from Pizza Therapy

mussels

Mussels A' La Grande from Pizza Therapy

My brother Steve and I went "clamming" a while ago in a our secret spot located in Connecticut. We were mostly interested in "cherry stones", a small clam eaten raw with lemon and cocktail sauce. We decided to also get some mussels, which were in abundance. I brought them home and my mom had a great idea. She created this dish while attempting to recreate an appetizer which she had sampled. Make sure you only use fresh sea food. This dish would work with any shellfish such as clams or oysters. 

(Hey, thanks mom!)

Ingredients

• 3-4 lbs. of fresh mussels
• 2 Tablespoons of butter
• Bay leaf
• 2 cloves of crushed garlic
• 1/4 Cup Olive Oil
• 1/4 Cup of Bread Crumbs
• 1/4 Cup of Parmesan Cheese
• 1 Tablespoon of Fresh Parsley
• 2 Tablespoons of Butter

Directions

• Scrub and wash mussels well. Pull off the "beard" from each mussel.
• Steam 3 to 4 lbs. of mussels in ½ cup of white wine, small onion, bay leaf until open.
• Remove ½ of the shells and discard.
• Place remainder of the mussels one layer in a baking dish.

Sauce

1. In a sauce pan melt butter , olive oil, add crushed cloves of garlic, chopped parsley, bread crumbs and parmesan cheese. Stir over low heat until bubbly.
2. Pour over mussels.
3. Bake at 400° for about 5 minutes or until heated through. 
4. Drizzle with olive oil.

Respectfully submitted,

Albert Grande

Pizza Therapy

The Pizza Promoter

For More great seafood recipes check out
The Great Mussel and Clam Cookbook (Great Seafood Series):

 

How to Cook Steamed Clams (Steamers) by pizzatherapy.com

My love affair with clams started before I could talk. I love clams in every way: raw clams on the half shell, clams in chowder, stuffed clams, clam fritters but one of my favorite clams are fried clams. Now these are not strip clams mind you, these are whole clams fried up. With the "bellies" on them.

Not many people realize this but fried clams are steamers dipped in batter and fired in oil. I can't get enough of these babies...and I even dream of clams. Only because I can't get them all the time. You really need to go to New England to have fried clams...

I want to talk about steamers..Oh they are amazing. The taste...the taste...

Steamed clams, are in a class all by themselves. While fried clams (my favorites!)  can be greasy...steamers are totally natural. Sweet and tasty. The magic of the sea shines through and through...

Clams come in several different varieties. The lager hard-shell clams, or quahogs are used for chowder. Some of these shells were made into beads by the local Indians. This was called wampum and was used as money. Generally, the quahog is what is used as a topping for pizza.

Smaller hard-shell clams are known as cherrystones or little necks. These clams can be eaten right out of the shell raw with a little lemon or cocktail sauce. My brothers and I have spent countless hours with clam rakes harvesting this tasty fruit of the sea.

(We always get our clam permits first. Always...We did not want to get in any trouble with the Clam Commissioner!)

Steamers can be served with a bowl of clam broth and melted butter. You pull off the covering of the clam's foot, wash the clam in some broth and then dip in melted butter.

How to Steam Clams
Fill a large pot with 2-3 inches of water
Put in 1 onion, 1 carrot, 1 celery stalk.
Place 3 to 5 lbs of clams (steamers)
Boil for 5 minutes until clams open.
*(Do not over cook)

Reserve the liquid for clam broth and dipping steam clams in when done.

*Note: Only use fresh clams.


For the below video, we made steamers! They tasted great!




The clams used in this video came from clam beds located in Connecticut. The exact location will remain a secret.

If you ever get the opportunity to visit Connecticut, the seafood is a must.

clams on forever,

Albert Grande
The Clam Promoter

How to Shuck an Oyster from pizzatherapy.com

Oysters are a wonderful seafood. You can enjoy them in so many different ways. You can put them right on the grill. They cook up nicely in their own little package. You can enjoy them fried, or in a sandwich. Use them in sauces and stir fries Oysters have a wide array of uses.

My favorite way to enjoy them is fresh and raw, right in the shell. The taste is almost indescribable. Wonderfully fresh with the taste of the ocean shining right through.

The problem with these bivalves is the difficulty in getting them out of their shell. You need to know how to shuck them.

If you are going to  open your own oysters, though you need the right tools. You need to have an oyster knife. The oyster knife needs to be made well with hardened steel. Accept no substitutes. You need a hardened steel oyster knife.

Here's what I recommend: Dexter-Russell 2-3/4-Inch Oyster Knife, Carbon Steel and Beechwood.

Here are the steps:

1. Place your oyster on a board, flat side up. (You don't want to loose any of the juice)
2. Wrap the oyster in a dish towel
3. Put your oyster knife into the hinge and twist.
4. Clean the top shell and use your knife to cut the oyster from the shell.
5. Enjoy the taste of freshness!

Listen and watch as Josh gives you an Oyster shucker demonstration.

Join me now as my friend, Josh shows you how to shuck an oyster. This can be done quickly but most importantly, safely.





And believe me the oysters were great!

"They came from Noank pond. Sweet and fresh, with just a hint of saltiness."

If you are ready to shuck your own oysters make sure you check out the Dexter-Russell 2-3/4-Inch Oyster Knife, Carbon Steel and Beechwood



















Oysters all Over the Planet,

Albert Grande
The Oyster Promoter
And Pizza Therapy Digital Store Owner

Mama Grande's Stuffed Sole from pizzatherapy.com

This is one of many signature dishes served by Mama Grande during our traditional Christmas Eve dinner. (The Feast of the Seven Fishes).

 The first course was always Aglio e Olio, followed by many other types of seafood. There were always several types of bacala (dried, salted, codfish), as well as clams, shrimp, calamari (squid) and eel.


This was my favorite!

Mama Grande's Stuffed Sole

Ingredients

• 8 fillets of sole (flounder)
• 1 Cup of crab meat or baby shrimp or clams
• 6 Tablespoons of butter
• 1/4 Cup white wine
• 1 Cup of bread crumbs
• 1 Lightly beaten egg
• Juice of 1/2 lemon
• 1/4 Cup chopped onion
• 1/4 Cup green pepper
• 1/4 Cup chopped celery
• 2 Tablespoons of parsley
• Paprika
• Salt and Pepper

Directions

1. For stuffing: in skillet heat 2 tablespoons of butter, add onion, green pepper, and celery.
2. Cook until vegetables are translucent.
3. Add wine. Cook for 1 minute.
4. Add crabmeat (or clams or shrimp).
5. Add bread crumbs, egg, parsley, salt and pepper.
6. Place 4 fillets in buttered baking dish (skin side down).
7. Spoon stuffing onto fish.
8. Cover with 4 remaining fillets.
9. Melt remaining butter, add lemon juice and pour over fillets.
10. Sprinkle with paprika.
11. Bake 10 minutes in 450º oven

This dish was one of several fish dishes that we enjoyed. Lucky we lived in New England. There was always an abundance of fresh seafood.

May you have a blessed and safe Christmas and Happy Holiday.

Pizza On Earth, Good Will to All!

albert grande
Pizza Therapy will show you the Best Pizza in the World


For some great seafood recipes, check out:

Anthony Bourdain in Venice Eating Seafood Risotto...

Anthony Bourdain is my hero.

He travels around the world, eating the best food each country has to offer.

He then comments on all he has eaten.

What kind of job is that? Well it's a job that is really not a job.

Until I get one of those gigs, I guess I'll keep my
day job.

and I'll continue to watch, Anthony Bourdain's No Reservations.

Here he is in Venice, Italy. Check out the specatcular seafood!





I love each and everyone of his shows. He is a character who is simply amazing...and believe me: Bourdain is quite a character.




pizza on earth,
albert grande
Wannabe-food-critic