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Kara
Chalmers sent this along: Recently,
I visited the island of Cedar Key to experience its dining scene –
specifically its famous clams. One
of the finer restaurants I visited on this trip is a place I have been before
– The Island Room Restaurant at Cedar Cove, a place that’s been around for
20 years and was recently awarded Florida Trend Magazine’s “Top 250 Award”
for the seventh consecutive year. The
first time was with my husband a few years ago. The elegant restaurant overlooks
a small beach. That day, the weather was cool, and overcast, and the Island Room
proved to be the perfect, romantic place to warm up with a cup of its house
specialty crab bisque, baked clams casino and a crab special in a buttery garlic
sauce – all delicious. Needless to say, I couldn’t wait to go back. This
time, it was a bright, sunny day and the water views from our table were
beautiful. I sampled Chef-owner Peter Stefani’s mouth-watering dish –
Florida Clams with Andouille Sausage and Plum Tomatoes. It featured Cedar Key
clams from Stefani’s own clam farm, and was served over spaghetti and with a
huge chunk of crusty, homemade bread to soak up the delectable juices.
Everything was so fresh – from the clams to the pasta to the tomatoes.
Here’s the recipe, in case you’re interested. Cedar
Key Clams with Andouille Sausage and Plum Tomatoes 48 Cedar Key Clams washed and scrubbed Heat pan large enough to hold clams
without crowding over medium high heat. Add oil and garlic and cook garlic until
soft, do not burn. Add clams, sausage, tomatoes, stock or wine, and herbs then
cover. Cook until clams open. Divide between four bowls, top with scallions or
chives and serve! A tasty infusion of Italian and
Southern cuisine, this dish can be served over pasta or rice. Always include a large piece of crusty bread to soak up the
delicious juices. Check out some of Peter's other recipes: Clams with Mustard Greens Sunray Venus Clams with Poached Garlic Clam Noodle Soup
Cedar
Key Clams with Mustard Greens and House Smoked Tasso Ingredients: 24 Cedar Key Littleneck Clams (rinsed
well) Braise greens in stock until tender
then drain, reserving stock and set aside. Over medium high heat, heat pan large
enough to hold clams without crowding. Add oil, onion, bell pepper and celery.
Sauté until soft without browning. Add garlic and cook until soft. Add clams,
greens, reserved stock, tasso and tarragon then cover and steam until open.
Discard any clams that do not open. Divide between 2 bowls and garnish with
scallions. Serve and Enjoy! Serve a crusty bread with this dish to sop up the
juices
Cedar
Key Sunray Venus Clams with Poached Garlic and Fresh Citrus Ingredients: 4 dozen Sunray Venus clams Bring cream and garlic to simmer over
low heat and poach until garlic softens, about 2 minutes. Add clams and O.J. and
cover. Steam until open. Add fruit sections and heat through. Divide, top with
cilantro to taste, and serve.
Ingredients: 2
dozen clams Soften
garlic, ginger and chilies in oil. Add clams, broth and milk. Simmer until clams open and toss with remaining ingredients and serve!
Crust 2 cups bread crumbs or cracker crumbs Melt butter and mix with cheese and crumbs. Press into 10” Springform pan. Filling 24 oz Cream Cheese Soften Cream cheese to room temperature, place in bowl of mixer and whip until creamy. Add sour cream and eggs one at a time scraping down bowl after each addition. Sauté onion, pepper and celery in olive oil until soft. Add garlic and cook. Add mixture slowly to cream cheese mixture. Add the rest of the ingredients and blend. Taste for seasonings. Bake at 325° for about an hour or until set. |
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