Cooking contest number two in the Charleston Wine + Food Festival Lambs + Clams Contest (see the first contest post for details) was presented to me in a big cooler filled with ice packs—and Rappahannock River Oysters and Olde Salt Clams. Two dozen of each to be precise. I knew what I was making before the box even arrived. After quickly shucking two oysters and two clams raw for a “taste test” I got to work on making the two best dishes I know using oysters and clams from two of my homes, one spiritual and one physical.
New Orleans is the spiritual home and I LOVE baked oysters. Sure they grill them nice up north, but nothing like mixing up a dressing and going to town. My physical home is Rhode Island and while there are a lot of great R.I. uses for clams, nothing beats a good bowl of chowder loaded up with chopped clams. I like to think I’ve perfected the perfect chowder recipe over the years, though I know them’s fighting words so I’ll leave it to you to try.
The two recipes are below followed by a whole bunch more photos. I had too much fun “posing” and photographing these beautiful shells. Please visit the BB&T Charleston Wine + Food Festival Facebook page, click on the “Vote” tab and vote for me. Thank you.
Also check out the other seven sites in the contest: