|steamed Manila clams|
Check out Maine Seaweed Festival 2015 for a picture of Irish moss.
If you are in Seattle and would like to listen to some great blues check out Highway 99 Blues Club for events. It's located between the ferris wheel (waterfront) and Pikes Place (see photo below).
|live Manila clams|
About 1 cup coconut water (or water)
40 live Manila clams (about 1.3 lbs)
3 thin slices of ginger
1/4 tsp grated ginger
1/2 baby lemon, cut into 3 wedges
1/3 cup fresh or frozen Irish moss (seaweed), washed well, hand torn into pieces
1 bunch of scallion, green parts only, cut into 1-inch lengths (about 1/3 cup)
1/2 tsp Broth Base and Seasoning (chicken broth powder)
A squeeze of fresh lemon juice
Heat coconut water in a medium sized pot. Once the liquid starts to boil add clams, ginger, lemon wedges, and Irish moss. Turn heat down a little if the liquid is boiling too hard. Cook for about 4-5 minutes or until the clams open up. Stir occasionally or take the pot and shuffle a few times to ensure the clams will cook evenly. As soon as the clams open up add scallion. Give the broth a taste. Mix chicken broth powder with some clam juice to dissolve the powder and add to the pot if you prefer more salt. Stir or shuffle the pot to mix everything and remove from heat. Serve with a little squeeze of fresh lemon juice.
|Space Needle and EMP museum (2016)|
|inside EMP museum (2016)|
|Daniel Castro Band (Highway 99 Blues Club, Seattle 2016)|