Posted: April 3rd, 2012
Fire up the grill and shuck some clams
I have a coworker, I’ll call him Gerry Weiss, who likes to send me e-mails with recipes with some variation on the question; “You are making this for me, when?”
Usually, he’s right on about great-looking dishes. I’m not sure why. He doesn’t really cook, doesn’t follow food trends, but he does eat. And, in my opinion, he has really good taste. I’ve taken him up on a couple of recipes, though not “for him,” as he might like to presume.
In New Haven-Style White Clam and Garlic Pizza he hit on another good one.
The recipe was written by one of my favorite grilling chefs, Jamie Purviance.
Aside: I actually can’t stand the term “celebrity chef” and hope someday the fascination with egotistical personalities fades and we can get back to focusing on the food. But Purviance can to anything he wants, as far as I’m concerned. (End of Aside)
This dish looks rich and simple at the same time, an imaginative combination of flavors combining easy-to-find ingredients.
The recipe also serves as a pleasant reminder that grilling season is upon us.
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