The Italians call this dish linguine con vongole, which simply means linguine with clams. The traditional preparation is often prepared with the option of a tomato based red sauce or a wine based white sauce. In this preparation, we have combined the two, using wine and chicken stock as the base for the sauce, but including [...]
What is it about the summer time that make seafood so appealing? I suppose it’s the obvious hot weather and the light nature of seafood that combine to make a great harmony. So I guess the recent seafood kick we’ve been on lately in the kitchen is justified with the newly welcomed sunny weather here [...]
Man, I love crab. Of course I badly miss the amazing Dungeness crab that you find in the Pacific Northwest. The sweetness of the Dungeness is truly awesome, especially with some sourdough bread…classic SF (if you’re there go to Acme). Here in New England, the best crab you can find that is fairly close to [...]
This dish is a re-creation of seafood from two parts of the US. Belgian inspired and incorporating two places that have been huge influences in my life culinarily: New England and the SF Bay Area. Really, it’s two restaurants and my love of dish re-creation that brought this dish to my table last night. The [...]
New England is famous for “steamahs“, a dish often found at traditional lobster shacks and clam bakes. This dish typically is made by steaming clams or mussels in ocean water or white white and serving them with melted butter and clam wash to take care of the sand. Hard to complain about that. However, many [...]
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