Amphibians and Bivalves: In the Drink Together

Hot Damn!

Been yearning to try this recipe of my own concoction and finally had the chance as part of Mother's Day dinner we hosted for our Mothers, Grandmothers and other important Mothers on Sunday.

two medium onions
50 littleneck clams
2 tablespoons diced garlic
1/4 cup butter
1 1/2 teaspoon basil
1 cup Glen Summit Springs water (or tap)
2# 31-40 count shrimp
1 Bomber Hoppin' Frog Hop Dam American Triple I.P.A.
3 dashes Tabasco® Chipotle Hot Sauce (or your preference)

Rinse clams and discard any that are expired. (If you can't tell, just ask them or me.)

Dice onions. Combine butter, garlic, onion, basil, water, and clams in pot. Cover and let steam until clams open. Discard any that don't open.

Meanwhile, peel and devein shrimp and place in shallow pan with 1 cup water. Apply heat and poach--poach a few for immediate ingestion. Add 1/2 bottle of Hoppin' Frog I.P.A. to the pan but don't drink the remainder yet. Add the hot sauce. Bring to a boil and remove from fire.

Combine poached shrimp and liquid from pan into the pot with the clams and toss. What? You've never tossed clams before?

Place in large bowl for serving. Mother's first.

Divvy up the remainder of the Hoppin' Frog and offer a toast to all Mother's.

We wouldn't be here without them.