What a fun day down at the beach, in Grand Barachois New Brunswick. We dug a ton of soft shell bar clams. It was 32degrees and had the beach to ourselves!!
First time for the kids to clam dig, they just loved it. Won’t be their last. They caught on fast and knew right where to put the shovel and where to find them in the sand. Sun was shining, water was warm, Lucky was loving it!
Our haul was very nice, we dug a ton. We divided them into 3 bowls and made 3 different dishes. These fried Clams are amazing! I used the largest ones we dug for the fried clams.
These are filled with sand they need rinsed out numerous times. If you let them sit in fridge overnight they will spit out a lot of there sand. These are soft shells so they are very delicate. You have to be careful while using them. Put in a medium pot cover bottom with about an inch of water, put clams in, cover and steam for a couple minutes til the shells open up. We try not to cook fully we just want the shells to open as we will deep fry them later. Drain, remove clams from shell, we place in a bowl with water.You’ll need fresh clams in a bowl We use 3 bowls, 1st with flour about 1/2CUP, 2nd bowl with an egg & milk mixed, and a 3rd bowl with CUP flour, TSP each of salt, pepper & cayenne (optional) More salt if desired to sprinkle on-top when comes out of fryer. Lemon wedges on the side to squeeze over the clams.
Drain clams, dunk into 1st, 2nd, and 3rd bowl. Coating each one well in each bowl.
I take a large plate and sprinkle flour all around it. And lay the ready to fry clams out on the plate. Finish coating all the clams before you start to fry them. Preheat deep fryer to 375F they only take 2-3minutes. Lay out on paper towel to remove excess oil, then we put them back in fryer for another 2 minutes. Gets them nice and crispy.Sprinkle some salt on when done frying and serve with some wedges of lemonsWe made 3 dishes, fried, steamed & stir-fry. It was a great clam day!! These were excellent.
Crullers: 1/2CUP butter or margarine 1CUP water 1CUP all purpose flour 1/2TSP salt 4 eggs Oil for frying
The Glaze: 2CUPS powdered sugar 2TBSP milk 1/2TSP vanilla extract
We have played with this recipe a few times, changing this and changing that. Our Crullers still aren’t perfect shaped but I think we got it now. Combine the first four ingredients in a pot, over a low medium heat. Stirring frequently. Bring to a slight boil until it all comes together. Keep stirring til dough is formed.Remove from heat, and let cool for a bit. You don’t want to cook the eggs.
Now beat in one egg at a time. It doesn’t look like it will come together. But trust me it will. Keep beating until all eggs are combined.
Put in a piping bag with a large fluted tip. The larger the better. We have piped these a few different ways but we find what works is doing S motion with the piping bags, makes donut thicker and wider. Pipe all donuts onto parchment paper, and place on cookie sheet.
Place in freezer for about 30-40minutes. While these are freezing you can make your glaze. Combined all 3 ingredients in a large enough bowl to dip in a donut at a time. You do want the glaze kinda runny, but not too runny.
Deep fry, we use a shallow cast iron pan, you can use a pot or a deep fryer. Oil should be about 350F. Deep fry roughly 1 minute per side, til lightly browned.
Remove from oil, we place on baking rack with paper towel underneath rack so it will let the oil drip down onto the towel. After sitting for a minute or so, dunk in glaze covering the whole donut in glaze, remove excess glaze then place back on baking rack.Glaze will be hardened in about 45-1hour. Dig in, cause these are not going to last. Let us know what you think. These are some fun to make. Tastes just how you would expect them too.
2CUPS all purpose flour 1/2CUP cocoa 1TBSP baking powder 2TBSP granulated sugar 1TSP salt 6TBSP butter or margarine 3/4CUP milk, any works 1/2 milk chocolate chunks
Mix all dry ingredients in a bowl, you can sift them if you want. I don’t bother. Add in your butter until mixture becomes all crumbly. Put chocolate chunks in, pour milk in and combined well til mixture comes together in a ball.Preheat oven to 425F. Put dough onto flour surface and roll out. You can roll out to an inch thick and use cookie cutter or glass to cut out biscuits.
I roll these ones out thinner to about 1/2inch thick and double them up ontop of each other in the pan. When cooked makes them easier to pull apart to smoother butter on.Bake roughly 12 minutes, depending on your oven. These are also excellent with some peanut butter. Let us know what you think. I know we love them in our family!! I doubled this recipe when I made these yesterday.
This pizza dough is so simple and tastes excellent. 1CUP warm water 1TSP each sugar, salt & yeast 2CUPS flour Mix your warm water, sugar & yeast and set aside for yeast to get all bubbly.Add your yeast mixture to your flour and salt. And bring together with spatula or wooden spoon.Knead for 1 or two minutes til it forms a nice soft ball. Oil ball and bowl.Cover and let rise til double or triple in size. This makes two thin crust 10/12 inch pizzas or 1 thick crust 10/12inch pizza. Hope you enjoy this pizza dough as much as our family does. It freezes well also.
1 1/2CUPS all purpose flour 1/2CUP butter or margarine 1CUP water pinch of Salt 2TSP Sugar 1 Egg Oil , for frying Sugar/Cinnamon for Coating
Place water, butter, sugar & a pinch of salt into a sauce pan. Bring to the boil.
Add the flour and mix until well incorporated, takes a minute or two.
Remove from the stove and let it cool for a minute. Once it has cooled a little, add the egg and mix the egg into the dough. Try to do it as quickly as possible. It may look like the churro dough doesn’t wanna come together but it will. Lucky is supervising. He’s good at that.
Heat the oil in a large frying pan to about 350F. Fill a piping bag fitted with star piping tip with half of the dough, it is easier to do with half the dough as I find it heavy. When oil is ready pipe dough into oil, I use my finger to stop the dough but you can use a utensil of you want. I pipe hearts into oil and fingers and pigs tails my kids call them hehehe. They only take about 2 minutes in oil. Flipping them til nicely browned.
Lay out on paper towel when done to remove excess oil. Then roll them in a sugar cinnamon coating. Lucky saids how you doing up there mom?We also made a chocolate gravy to go with them. These were awesome. Devoured fast!
