New Zealand Surf Clams from Cloudy Bay

My friend Lana treated me to Al Brown's Master Class, at the Food Show in Auckland
As it turned out he didn't do any cooking, but he did introduce us to some delicious
Fresh Raw Seafood. Like these 3 freshly shucked Oysters.

But the star of the Show was the Cloudy Bay Clams

Al and his Sous Chef had shucked the clams for us and we ate them raw.

We were luck enough to get a Goodie Bag and in it, was a voucher for 2 kgs of clams
and a bottle of Al Browns Orange and Chili Oil

I have used the oil several times. It has a wonderful flavour and got a good kick to it as well
Lana meanwhile ordered her Clams, so she brought them around last night
So what did we make? but of course!

Spaghetti Alle Vongole or at least my version of it.
Look at those succulent Clams aren't they divine.
That was a kilo of Clams plenty for 4 of us
Also Lana brought 2 dozen beautiful Bluff Oysters,
I saved the liquor and added to my dish for that extra taste of the sea

4 tablespoons of good olive oil
6 cloves Garlic peeled and sliced
1 tsp chili flakes
Zest and juice of 1 lemon
1/2 cup chopped parsley
Freshly ground black pepper

1 Kg Bag Blanched Cloudy Bay Clams
1/2 cup White wine

500 gms spaghetti
Cooked in well salted boiling water till al dente
Drain

In a large pan gently saute Garlic and Chili.
Don't let the garlic brown, it will become bitter
Then add parsley and lemon zest

Add hot spaghetti to the oil toss well
Add lemon juice and black pepper
Set aside

Heat another pot till "smokin'"
Throw in Clams
When you hear the sizzle add the white wine
Put lid on the pan
Shake and leave til they begin to open
This took about 3-4 minutes
As they open remove them and set aside
Reserve liquor

Add liquor to spaghetti
Taste 
The liquor is fairly salty so it should be enough to season the dish
But add more salt if you need to

Pour into a big bowl and lay
cooked Clams on top

Sprinkle with a some extra parsley and drizzle over some extra Virgin Olive Oil

Guaranteed divine
So it's thanks to Lana.
Thanks to Al Brown
and Thanks to Cloudy Bay Clams you were delicious
Lana and I, taken just a few years ago at Dijon Station part of a 3 week tour of US and Europe
Lots of eating and drinking of course

Quick and Simple Fish Chowder

It was a beautiful day this morning

But as it's Winter, it didn't last and now it is raining and cold.
So Soup for Lunch Dear?
I had a small piece of Gurnard in the fridge... not enough for a meal
but plump it up with potato and corn
Yum, Fish Chowder
Generous helpings for two people

2 tablespoons butter
1 onion, finely chopped
2 med potatoes, peeled and chopped into small cubes
Sea salt and freshly ground black pepper
Water
1 cup frozen corn
3 cups milk approx
 Zest and juice of 1 lemon
120 g white fish chopped

Sriracha Sauce, a good dash

Melt butter in a saucepan
Add onions
Season with salt
Saute till soft
Add potatoes stir well to cover with the buttery onions
A little more salt and lemon zest

Add enough water to just cover the vege
Bring to a simmer and cook till potatoes are tender
Add corn and milk and just bring to simmer again

Meanwhile
Season chopped fish with Salt and pepper and lemon juice
and let sit for about 10 minutes

When soup has just come to the boil
Turn down and add fish
Let poach gently, about 8 minutes
Taste and adjust seasoning then
Add dash of Sriracha Sauce 

Thanks to Kalyn from Kalyn's Kitchen for introducing me to Sriracha Sauce
It is such a flavour booster. Beware it is quite hot so be careful

Serve
Normally I would add parsley but I didn't have any
Oh well, it was still excellent

Taste of Yellow - Jacqui's Lemon Squash

In June, Barbara Harris finally lost her battle with Cancer .
This month's Monthly Mingle is devoted to Barbara.
For several years, Barbara set up a Blogging Event called a Taste of Yellow.
It was to raise awareness for Cancer Research linking in with LiveStrong Day
Bloggers were invited to submit recipes featuring yellow food.
Always an interesting event.

Jeanne from Cook Sister is hosting the Monthly Mingle this month
What a great Tribute to Barbara
My friend Jacqui was a very good friend of Barbara.
A Virtual friend whats more...they had known one another for years.
In fact, Jacqui introduced me to Barbara.
Jacqui doesn't have her own blog yet, so I am submitting her entry through So Simple.
I love the photo, it would do Barbara proud

It's a simple Lemon Squash, refreshing and perfect for a Hot Summers Day

Lemon Squash 
9 drops lemon juice 
3 tsp sugar syrup 
Soda water

To make the Sugar Syrup  
1 cup sugar 
1 cup water
In a medium saucepan, combine sugar and water.

Bring to a boil, stirring, until sugar has dissolved.
Allow to cool
This will keep for ages in the fridge

Mix lemon juice with sugar syrup in a highball glass,
 stir well and fill up with soda water.
Serve with drinking straw.
Multiply quantity by number of guests.

P.S.  I reckon a good slug of Vodka or Gin would be an added extra