Tag Archives: Summer

Recipes – New England Fried Clams

Empire Falls by Richard Russo might be one of my favourite, if not absolute favourite, summer reads. Russo is a great story teller, and the setting of a sleepy New England town combined with flashbacks to Miles Roby’s summers with his mother in Martha’s Vineyard make this novel well suited to beach reading.

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In the flashback scenes Mile’s remembers eating steamed clams at a diner and how they were unlike anything he had ever had before. As summer is winding down I decided to try my hand at making New England style fried, rather than steamed, clams. I followed a recipe from this site, but used evaporated milk rather than buttermilk as I find it coats things better.

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Recipe

For the Fry Mix

  • 1 cup corn flour
  • 1 cup all-purpose flour
  • 1 teaspoon fine sea salt or table salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper

For the clams

  • 1 1/2 pounds of shucked whole-belly steamer clams
  • About 6 cups peanut, canola, or other vegetable oil, for deep-frying
  • 1 cup evaporated milk

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Directions

To make the new england style fry mix, combine the flours, salt, and both peppers in a large mixing bowl and mix well.

Fry the clams

  • Heat 3 inches of oil to 375°F in a frying pan oven over medium heat.
  • While the oil is heating, pour the evaporated milk into a large bowl, and put the fry mix in another.
  • Drop the clams into the evaporated milk and stir gently.
  • Use a slotted spoon to lift the clams out of the evaporated milk and into the fry mix. Toss gently to coat.
  • Fry the clams in batches, about 1-2 minutes a side or until golden brown.
  • Serve with tartar or cocktail sauce.

Recipes – No Machine Vanilla Ice Cream

Everyone who knows me knows I love ice cream. I always keep my freezer well stocked and often find myself taking walks down the street to the Baskin Robbins on summer evenings.

I’ve always wanted to try to make my own ice cream, but this has proven to be difficult, as I don’t have an ice cream maker. While working as a camp counsellor we made outside in plastic bags with rock salt, but as I live in an apartment downtown this didn’t seem like a realistic method either. I found this recipe and decided to give it a try.

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Whip the cream until it forms stiff peaks. An electric mixer would have been helpful.

Overall it wasn’t terrible, it was actually quite good, but it just didn’t taste like ice cream. It was much denser and not quite as creamy, but lacking an ice cream maker I think this is to expected. I’m also a huge fan of frozen banana ice cream. The kind where you mash up bananas, mix with nutella, and freeze the mixture, which turns into the consistency of ice cream. There are definitely ways to stay cool during the summer and ways to make ice cream without an ice cream maker, but for now I think I’ll stick to my Ben and Jerry’s or my nightly walks to Baskin Robbins.

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Pour mixture into a frozen loaf pan and cover with saran wrap before putting back into the freezer.

While I was reading Susan Gilman’s The Ice Cream Queen of Orchard Street, I found myself craving ice cream reading all her descriptions of different flavors and the processes in which ice cream is made. As I have already written, Gilman’s novel was fantastic and she also provides a brief insight into the history of ice cream. Anyone looking for more information about the history of ice cream should check out a this podcast episode put out by Stuff You Should Know. A relatively new food pocast, Gastropod, also just did an episode about ice cream which also focuses on the history and science of ice cream. Anyone interested in whats new and trendy in ice cream should check out this episode from The Table Set, and while you’re listening to podcasts you should absolutely check out this episode from my favourite podcasters over at Spilled Milk where they teamed up with Dan Pashman from the Sporkful to taste vanilla ice cream.

Homemade Vanilla Ice Cream Without A Machine (From ZoomyYummy)

1 1/4 cups Heavy Whipping Cream
2/3 Cup Sweetened Condensed Milk
2 Teaspoons Vanilla Extract

  1. Whip the heavy cream until stiff peaks form
  2. Add the condensed milk and the vanilla extract, gently fold to combine.
  3. Pour the mixture into a container (I used a loaf pan, which I had put in the freezer for 20 minutes prior to filling)
  4. Cover with plastic wrap and leave in freezer for at least 6 hours.