tag:blogger.com,1999:blog-16696444466582000132011-04-21T15:35:40.645-07:00Handsome Brook Farm B and Bhttp://www.blogger.com/profile/18376849659178728168noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-1669644446658200013.post-17643293337591994162009-02-12T18:08:00.000-08:002009-02-12T18:12:13.388-08:00Dear Bryan and Betsy....<br /><br />It was fantastic staying with you. We feel like we're part of your family now! Here is the Steamed Clams recipe I promised you :<br /><br />About 100 clams per fryer bucket (use the type that you would fry a turkey in)<br />4 liters Niagara White wine<br />1 stick salted butter<br />2 large tablespoons minced garlic<br />Couple of stalks of fresh oregano (pull off the herbs)<br />Some Parlsey<br /><br />Little neck or cherry stone clams are best.<br /><br />Take clams out as soon as shell opens. Do not overcook or they will be tough. Have melted butter on table. Add more ingredients as needed for new batches.<br /><br />Enjoy! See you soon, we hope! The De Silva's<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/1669644446658200013-1764329333759199416?l=hbfguestbook.blogspot.com' alt='' /></div>Handsome Brook Farm B and Bhttp://www.blogger.com/profile/18376849659178728168noreply@blogger.com0