Charleston Wine + Food Festival Lambs + Clams Contest: Rappahannock River Oysters and Olde Salt Clams

Olde Salt clam and Rappahannock River oyster

Olde Salt clam and Rappahannock River oyster

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.

Clams after steaming open

Clams after steaming open

Chopping locally produced chorizo from Daniele, Inc.

Chopping locally produced chorizo from Daniele, Inc.

Oysters prepped for a layer of dressing

Oysters prepped for a layer of dressing

Oysters under a layer of dressing, ready for the oven

Oysters under a layer of dressing, ready for the oven

Olde Salt clam shell

Olde Salt clam shell

Rappahannock River oyster shell

Rappahannock River oyster shell

Olde Salt clam

Olde Salt clam

Rappahannock River oyster

Rappahannock River oyster

Also check out the other seven sites in the contest:

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