I remember the first time I ever had clams; steamers if you're from New England. I was in Daytona Beach, Florida, where I learned about mowing lawns and digging for clams (clamming), just a couple of jobs I had along the way. I learned about clams, and all types of seafood, where it came from, how it develops and it's definitely benefited me as a Chef. Back to my first time...simply hell. I wasn't too familiar with habaneros just yet; tabasco was my go-to for eating clams. One day while having a few beverages with friends on a boat, we docked at a bar where we enjoyed a few buckets of clams and oysters. They happen to have a bottle of crushed habaneros that was being passed off as a house-made tabasco sauce (damn Floridians). I always like to sauce the clams in advance so I can just enjoy. After 3 clams and two chugs of Corona, my face started to feel like it was going to split in half. It wasn't pretty. No matter what, always ask for the ingredients. The good thing is nowadays, I still love clams, and habaneros aren't too bad.
New Balance 530 Encap
Clam Medley (Quahogs / Little Necks / Cherrystones)