“Big Boy DRIVING THE BOAT”

Hello my Foodie Friends!

I love to tell this story especially during the summer and thinking about being at the ocean. Our family has precious memories of our summer experiences being on the coast of New England. Prior to moving to Upstate New York, we lived on the coast of Connecticut. Our good neighbors and friends, Ron and Deedy, owned a fifty foot “boat” named “The Graduate” that they docked in West Greenwich, Rhode Island in Narragansett Bay. Weekend excursions included boating to Newport, Rhode Island or just hanging out on the boat. Ron was a master captain in boating and came from a military background in the Navy. He was also a master chef. Ron was always very proud driving “The Graduate,” and serving his crew incredible seafood dishes. Ahh…what fabulous memories of our rides.

Our children were very young at the time of most of our adventures. There was one very special time when Ron allowed our three-year-old Johnny to take the helm and to sit in Ron’s chair to drive the boat. Johnny sat proudly with a very determined look in Ron’s captain’s chair, holding firmly onto the boat’s steering wheel and exclaimed “big boy driving the boat!” It was precious. Each summer that we were able to join Ron and Deedy on “The Graduate,” Ron would allow Johnny to take the helm and be the “big boy driving the boat.” These are among the special memories of being on the water, with amazing friends, breathing in the sea air and feeling it on your skin.

With boating brought the feasting on spectacular seafood meals made by Ron and Deedy. Clams and oysters were one of Ron’s favorite seafood items to create delightful dishes with. Special tools that Ron would use included a clam and oyster knife and a cut

Oyster and Clam Chowder

Ingredients

• 2 shallots, minced

• 3 ribs celery, diced small (about 1 cup/100 g)

• 1 fennel bulb, diced small (about 1 cup/100 g)

• 2 small leeks, diced small (about 1 cup/ 100 g)

• 3 cloves garlic, minced

• 2 cups (280 g) peeled and small-dice red potatoes

• ½ cup (120 ML) white wine

• 1 bay leaf

• 30 steamed clams (recipe follows)

• 16 oysters, shucked

• 1 cup (240 ML) heavy cream

• zest of ½ lemon

• 3 dashes of Tabasco sauce

• ½ teaspoon salt

• 1 teaspoon thinly sliced fresh chives

• 1 teaspoon chopped fresh parsley

• 1 teaspoon chili flakes proof glove. The clam knife was important for proper shucking of the clams. Once you learn the basics, shucking clams and oysters is not difficult. Practice makes perfect and the reward is delicious. It all starts in the preparation.

1. Make sure the clams you’re going to be shucking are alive. A clam shell that is open or opens easily by hand is dead. Throw away any open clams.

2. Clean your clams using a stiff brush under cold running water to remove any sand and salt.

3. You may skip this step, but soaking your clams will flush through any sand they may have inside. Use 1/3 of a cup of salt per gallon of cold water. Stir the salt until it dissolves. Soak the clams for 30-45 minutes then drain.

4. Either refrigerate your clams for at least an hour or pack them in ice for 30 minutes. This puts them to sleep and makes it easier for you to open them. I prefer the ice method.

5. Make sure you have a towel

Office for the Aging

• 2½ cups (600 ML) clam juice, reserved from steaming clams and extra as needed

Instructions

• Saltine crackers (because chowder is better with saltines)

In a large pot over medium-low heat, melt the butter. Add the shallots, celery, fennel, leeks, garlic, and potatoes. Cook for 10 minutes, stirring frequently. Add the wine. Reduce for 2 minutes. Add the bay leaf and clam juice. Bring to a simmer and cook until the potatoes are tender, about 10 minutes. Add the chopped clams, oysters, cream, lemon zest, and Tabasco sauce. Simmer for 1 minute. Taste for seasoning, as clams will have varying degrees of salinity. Ladle into bowls and top with chives, parsley, and a pinch of chile flakes. Serve with the saltines.

NOTE: Your steamed clams will not yield enough liquid. Plan to have at least 1.5 cups (360 ml) bottled clam juice on hand.

STEAMED CLAMS:

Makes about 30 clams

• ½ cup (120 ML) white wine

• 2½ pounds (1.2 KG) Littleneck Clams (about 30)

In a medium pot over medium-high heat, combine the wine and ½ cup (120 ml) water and bring to a simmer. Add the clams and cover the pot. Steam for 5 minutes. Remove the lid and pick out any opened clams. If any clams remain closed, cover and continue to steam, regularly checking and removing any opened clams until all have been steamed. Discard any that refuse to open. Strain the cooking liquid and set aside for chowder. When the clams are cool to the touch, remove the meat and discard the shells. Roughly chop the meat and set aside for chowder.

Served at the Saratoga Senior Center

7/17 7/18 7/19 7/14

Meatball Sub

• Mixed Vegetables

Cauliflower

• Fruit Cocktail

Lunch Program 7/20

Italian Sausage w/ Peppers & Onions on Roll

• Home Fries

• Spinach

• Banana

BBQ Chicken

• White Rice

Vegetable Trio

• WW Dinner Roll

• Yogurt and a clam knife. This summer, make some seafood meals to remind you of the ocean and those precious memories you have made with friends and family. In my mind, I am dreaming of being the “big boy driving the boat!” Unfortunately, Ron is no longer with us to share and laugh at these stories. However, they are memories that I hold dear in my heart every day. Here’s to you Ron. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place for your Take Care, John & Paula

Breaded Fish w/ Dijon Sauce

• Oven Roasted

Potatoes

• Peas & Carrots

Mandarin Oranges

THURSDAY

Beef Enchilada

Casserole

• Yellow Squash

• Green Beans

• Corn Muffin

• Fruit Cocktail

Menu Subject To Change. Coffee, Tea and Butter are served daily at sites. The suggested contribution is $2 per meal. There is a $8 fee for guests under the age of 60. Please make checks payable to: Saratoga County Treasurer, c/o Saratoga County Office for the Aging, 152 West High Street, Ballston Spa, NY 12020

Recipe from Saltwater Table: Recipes from the Coastal South from insidehook.com seafood clam and oyster knives. Remember my Foodie Friends, “Life Happens in the Kitchen” with good times, friends, and great food (gathering safely).