Sunday night at The Kitchen Island, after a hard day of arduously relaxing aboard Faith under sail on the Chesapeake Bay, a less formal – but no less formidable – dinner is the order of the day. Home-made pizza with bacon and fresh clams is guaranteed to fill the bill!
While the Fair Wanda assembled the ingredients and sipped a glass of Pinot Gris, I availed myself of an adult beverage – and began salivating over the growing array of delicious components being readied for the evening’s repast. But Webster’s job is to handle the photography, so I’ll let Wanda take it from here.
One recent Sunday morning, as we were flipping through the inspirational pages of the September 2013 edition of Bon Appetit, we stumbled upon this coastal delicacy. Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional, unbelievably delicious, gastronomic tour de force!
Before we embarked on this recipe, our biggest concern was the time and effort required to blanch the garlic. However, never ones to shy away from a culinary challenge, we reached for our chef’s knives and jumped in with both burners! As it turned out, the effort was minimal – the time required was essentially waiting for the water to boil which allowed for a few extra sips of a charming Sonoma region pinot gris. On top of that, the amount of sauce we ended up with far exceeded what we needed and we’re going to experiment by adding this flavorful elixir to future creations at The Kitchen Island. Make sure you refrigerate your remaining sauce and leave a comment here on our blog describing how you used it.
Bob Appetit states that you can find this dish on the menu at Area Four, a restaurant in Cambridge, MA. Now, we haven’t been there to confirm this claim, but Bon Appetit has never let us down before. If you don’t happen to be scheduled to appear in Cambridge, MA, any time soon, here’s how we did it.