Lovely day in Apalachicola. Worked all morning and spent the afternoon on the BEACH! For a girl who grew up near the water, living most of the time in landlocked Indiana comes with a considerable psychic cost. Walking on the hot sand, floating in the Gulf, and listening to the waves hit the shore is bliss.
On the way back we stopped at a seafood house in Eastpoint. We were looking for some smoked fish but they didn’t have any, so we decided to buy some mullet and grouper and smoke it ourselves. Of course, we don’t have a smoker, so that was the next stop and by then it was pretty late so we’re saving that food adventure for tomorrow.
Meanwhile, the shop had some Alligator Point clams, which Jer loves (me, not so much.) So I made them for his dinner – borrowing loosely from a recipe from epicurious for steamed clams with red pepper and cilantro. You can visit epicurious here for the precise recipe, if you cook that way. In this case, precision doesn’t matter too much. I melted some butter in a deep pot, sautéed ½ onion, chopped, and a couple of garlic cloves, chopped, and a red pepper, also chopped. Added some hot red pepper flakes and a handful of cilantro and about 2 cups of white wine, some salt and pepper. When it had had time to meld a little, I added a dozen clams, scrubbed. Clamped the lid on and let them steam about 10 minutes til they popped open. Served the clams and their spicy, fragrant, brothy broth on spaghetti. The whole house smelled wonderful, and Jer was a happy boy.