Really, really easy (and yummy!) clams.

When I brought these to our New Year's gathering, I'm not certain that the hostess believed me when I said I made them because they were SUPER easy. But, really- they ARE!

Steamed Clams in Garlic and Wine

2-3 pounds clams (weight will depend on the size of the clams)
1 cup white wine
4-5 cloves garlic, smashed and roughly chopped
1/2 stick butter, cubed
Freshly ground black pepper

Rinse the clams well. Place clams in a large crock pot. On the stove, heat wine, butter, garlic and pepper in a skillet until boiling. Cover and let simmer for 5 minutes. Pour wine and butter mixture over the clams in the crock pot.

Turn crock pot on high, leave for 45 minutes-1 hour and done. That's it. (I promise!)

Fashion shows, seafood and family!

Tonight was our 3rd annual "back to school dinner". Because we just got back from the coast, we had fresh clams and oysters to eat! Ashley, Brian and Grandma Marcia came over- Ashley brought an amazing dessert, by the way! Sure is nice to have Dusty around today. We love vacation time!

After dinner, the boys got to do their fashion show. Because I am a super mean mom who keeps all their new school clothes tucked away until school, this was huge. They got to show off their new goods and choose their 1st day outfits. Alex is thrilled- he gets to wear a t-shirt tomorrow with "TWO TARS" (a.k.a. guitars) and an orange sweater- his favorite color. Skyler, as always, is going a bit more formal- cords, a button up collared shirt and and argyle sweater vest. Both boys enjoyed the cheers and compliments that Ashley, Brian, Dusty and Grandma were happy to shower them with (I was the behind the scenes cheerleader).

I am so excited! They are so excited! We'll be out the door by 7:50 tomorrow morning, and hopefully it all goes as smooth as I envision it.

Here is the chowder recipe I used, a hybrid of this one: http://breakingupwithbread.blogspot.com/2009/06/gluten-free-clam-chowder.html, the recipe used by Pacific Coast Seafood, and the realities of not having all that was called for!

1/4 cup butter

6 oz. pancetta

4 cloves garlic

1/2 sweet onion

1/2 cup chopped fresh fennel

I sauteed these ingredients for about 5-10 minutes at medium heat.

When the fennel was cooked a bit, I added:

2 cups heavy cream

6 cups clam juice

7 diced potatoes (skins ON! Don't remove the nutrition)

5 sprigs thyme

3 lbs steamer clams, steamed in garlic and butter, shelled & chopped

1 Tbsp. kosher salt

freshly cracked pepper

4 Tbsp. corn starch dissolved in 4 Tbsp. cold water

I brought those ingredients to a boil, reduced heat to low, covered and let simmer for 25 minutes. YUMMY!

To go with the chowder, I made gluten free bread with Bob's Red Mill's gluten free bread mix, a salad with some amazing tomatoes from my neighbor's garden (and freshly ground parmesan, as always!) and oysters in wine sauce for an appetizer.

The best part of the evening was for sure when my mom did the clean-up! Thanks, Mom!

Happy school year, everyone!

Cranberry & Pine Nut Crusted Salmon

Heat oven to 350 degrees.

In a food processor, mix:

1/4 cup Craisins

1/4 cup pine nuts

1/4 cup bread crumbs

1 clove garlic

2 oz. gruyere cheese

salt & pepper to taste

Process until mix is fine and crumbly, dump into shallow bowl.

In another bowl, beat one egg. Add about 2 Tbsp. water.

Take 4 salmon thawed salmon fillets, dip in egg mixture, then in cranberry mixture.

Put filets in a baking pan sprayed with cooking spray. Sprinkle any remaining cranberry mixture onto the salmon. Bake for 20 minutes & enjoy!

This is the first recipe I ever came up with all by myself, and since Mom likes it I thought it was worth sharing!