Subj : Re: McMuffin was:fryers
To   : Dale Shipp
From : Dave Drum
Date : Mon Jul 11 2022 05:37:00

-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> Manhatten rolls are a third type of lobster rolls, not as well known.
 RH> They're like the Maine rolls, served cold, dressed with mayo and
 RH> often, finely diced celery. Some recipies thin the mayo with a bit of
 RH> lemon juice, salt and pepper may also be added.

 DS> Quite some time ago, Gail and I had a lobster roll someplace in CT
 DS> during one of the picnics.  I don't recall if it was warm or cold, mayo
 DS> or butter -- but it was good.  More recently, we went to Panera Bread
 DS> where I had a lobster roll (about $16) and Gail had something else
 DS> (about $7).  She had the better sandwich!  The lobster roll was
 DS> probably like what you describe as the Maine style.  YUK.

Was that when we visited Abbott's Lobster-In-The-Rough on our excursion
to Mystic Seaport? I seem to remember Burt and/or Shirley ordering a
lobster roll at the last stop on one of the Clam Crawls put on by our
late friend, MLoo. I think it was at Woodman's as it was somewhat more
elabourate than our previous stops.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Clams w/Garlicky Toasts
 Categories: Seafood, Vegetables, Chilies, Wine, Herbs
      Yield: 4 servings
 
      5 tb Extra-virgin olive oil
      1 c  Chopped scallions; trimmed;
           - white & green
      3 cl Garlic; minced
           +=PLUS=+
      2 cl Garlic; whole, peeled
      2    Serrano chilies; fine
           - chopped
      1 c  Dry white wine
      1 c  Chicken broth
      4 lb Littleneck or Manila clams;
           - scrubbed
      1    Baguette; split lengthwise,
           - then halved crosswise
    1/2 c  Rough chopped parsley
      1 c  Rough chopped cilantro
           - leaves & tender stems
      1 c  (packed) small basil leaves
           Lemon or lime wedges; for
           - serving
 
  Set a heavy-bottomed soup pot or Dutch oven over
  medium-high heat and add 2 tablespoons olive oil. When
  oil is hot, add scallions and let sizzle for a minute
  without browning. Add garlic and peppers, stir and let
  sizzle for 15 seconds.
  
  Add wine and broth, and turn heat to high. Add clams,
  and clamp on lid. Cook for 7 or 8 minutes, stirring once
  or twice, until all clams have opened. Turn off heat and
  keep pot covered.
  
  As clams cook, prepare the baguette: Under the broiler,
  toast the bread cut-side up until it’s golden. Rub the
  cut side of baguette with a peeled garlic clove and and
  drizzle each of the four pieces with about 1/2
  tablespoon olive oil.
  
  Just before serving, throw parsley, cilantro and basil
  into the pot and stir well to distribute.
  
  Ladle clams and broth into big soup bowls. Serve with
  garlic toasts for sopping and lemon wedges. For a
  dramatic presentation, set a single long toast atop each
  bowl.
  
  by David Tanis
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Fishing is for sport only. Fish meat is practically a vegetable.
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