ROMANCING THE CLAM, 23 March 2009, Savannah GA GEORGIA lams conee with idalia nions acon C O 4 tbsp of butter V HOeat pan over medium & heat. B Add This recipe is prepared by 1 medium Vidalia onion diced butter, swirling until melting. Add Chef Cal Berry of Berry’s (with green tops) chopped onions and minced garlic Catering in Augusta, 4 tsp minced garlic until onions are translucent. Add Georgia. 1 cup beer 1 cup white wine bacon, wine, beer, Boursin cheese and ½ cup crumbled crisp bacon sugar and bring to a boil. Add clams, ¼ cup parmesan cheese cover and cook until clams open, 5-7 2 tbsp minced basil leaf minutes. Remove clams and with a 2 tsp sugar slotted spoon scoop bacon and onion 36 littleneck clams mixture, spoon over open clams and 3 tbsp Boursin cheese sprinkle with parmesan cheese. Serves 4-5 Clams Provided by: Dish Prepared by: Charlie Phillips, Sapelo Seafarms, Rt. 1 Box 1672, Townsend, GA 31331; Chef Cal Berry, Berry’s Catering & Floral, 520 Reynolds Street, 912-832-4423;
[email protected] Augusta, GA 30901; 706-724-2171;
[email protected]; John Pelli, Savannah Clam Company, 9515 Whiteld Ave., Savannah, GA 31406; www.berryscatering.com 912-352-7102;
[email protected] ROMANCING THE CLAM, 23 March 2009, Savannah GA SOUTHWASHINGTON CAROLINA Lowcountry Linguine This recipe is prepared by 8 oz country ham, julienned Add rst 6 ingredients to large sauté 2 cloves garlic, minced pan. Bring to boil. Reduce heat and Chef Peter Kornack of the 8 oz white wine T. W.