The heat wave here over the last week or so has kept me and my wife hiding in our air-conditioned apartment, but by Sunday we were suffering from some serious cabin fever, so we braved the “feels-like-100” degree temps and went out to get some lunch so we could say we left the house.
Our goal was to find a restaurant where we could sit inside and continue to keep cool in the AC, but we chose The Lobster Shanty downtown for some reason, and almost all their seating is outside. At least we got the host to seat us under the canopy instead of directly in the sun. Two demerits to us, but one point back for the canopy.
They had steamed clams as a daily special, so I got them as a starter. Steamed clams seems almost as bad as sitting outdoors in the heat, but eating them isn’t partiicularly hot and steamy.
If you are from a part of the world where steamed clams are not a thing, these are soft-shelled clams that are dug up on tidal mud flats (“clam flats”) all over New England. The clams live in the mud and stick up a little siphon that they use to filter their food out of the water. The clams are simply steamed and served with drawn butter. You remove the clam from the shell, pull off the outer layer of the siphon, rinse the clam in water or broth, dip it in the butter, and eat the clam. They are one of the most unappetizing-looking foods you can imagine, but the combination of the melted butter and the fresh taste of the sea is yummy.
My wife, the notoriously fussy eater, usually recoils from the very idea of steamed clams, so I was a bit stunned when she decided to try a couple of her own volition, and even more surprised when she said she enjoyed them. Granted, she did gag trying to swallow a couple, but her overall impression was quite favorable. Like a lot of other somewhat unusual-looking foods, I think it takes a little getting used to. I would not have eaten a steamed clam for the world when I was a kid, but I enjoy them a lot now.
The clams went down well with an ice cold IPA and were followed up with a so-so lobster roll that suffered from the use of celery, lemon aioli in place of plain mayo, and a $30 price tag. Afterward, we retreated back to our private icebox and spent the remainder of the afternoon recovering from the heat.