Clams

Clams, glorious clams! So I’m in the middle of a passionate affair with Matt… Matt’s Fish Fry (574 Saratoga St, Cohoes, NY 12047).

I’ve been a few times within the span of a month. They are a fish fry place with a menu ranging from fried foods to lobster rolls to soup, and offer a senior discount before 5 pm on week days. Their hours can be a little short, and they usually close by 7 pm. But they also sell some of the freshest clams I’ve had in the area.

At $16.95 for 50 clams, it’s hard to resist. Which is why I haven’t.

I shucked a few and ate them raw. So good. Briny, fresh, and all too easy to slurp down. After that I shucked some more and made a topping of crushed crackers (Hey, Phairhead – I used some of the crackers you left from the potluck – thanks!) mixed with a shitload of paprika, shallots, fresh basil, and some melted butter to keep it all together.

Baked them in the oven for a few minutes, and then torched them with my mini blowtorch until they browned a bit more on top. I got them to stay level by balancing the shells with clams on top of the un-clamified shells.

Dudes, these were awesome! And so easy! Okay, well aside from the shucking, but the filling and baking? Pshhh, easy fo sheezy. And they tasted really good. Nice crunch from the toppings, and good soft chew from the cooked clam.

But shucking is time consuming work. And then I steamed up some more. Extra onions over here, please! I usually just cook down the onions and whatever other veggies I’m going to steam them with, then toss in the clams with a shot or two of water until they open up. Still plenty of sopping liquid, and not too much liquidy soup.

2 comments
  1. That reminds me of clams casino that my grammyvused to make in Christmas Eve 😀
    Those crackers are a class act, man! Perfect for apps & entrees

  2. llcwine said:

    love Matt's…the guy who runs it is the nicest man…and the clams are fresh and the cheapest prices around.

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