|© 2012 Edward C Kern, Jr.|
In a large pan heated to ~350 degrees add:
1 T olive oil
4 cloves garlic (about 1 T), finely minced
1 jalapeno chili, in small slices (or more to taste; Isleford Dock cuts in rings)
10 - 12 "creamer" size or fingerling potatoes
Sautee a few minutes until garlic and potatoes are slightly browned, then add
1/3 c white wine
Stir for a couple of minutes and then add:
14.5 ounces diced tomatoes (I used Muir Organic Fire Roasted with Green Chilies)
1/2 c corn kernels**
Bring mixture to a boil and then add
2 # Moosabec mahogany little neck clams, previously washed and scrubbed***
Check every few minutes to see if the clams have opened; continue to cook over medium high heat until most/all of the clams have opened. Discard any unopened clams. Add:
2 T fresh minced cilantro
Pepper to taste
Garnish with fresh cilantro leaves. (Didn't have any garnish for photo, 2nd from top, and color is definitely missing. Tasty, but does not compare photographically with the inspiration-dish in Ed's color saturated cell phone photo at top.)
Note: This recipe makes a lot of sauce/broth but the quantity seems consistent with the amount in the Isleford Dock dish. Serve in shallow bowls or on plates with higher rims.
* Isleford Dock is special not only because of its excellent food but also for its magnificent views across Eastern Way to Mount Desert Island. Vacationers from Mount Desert come to Little Cranberry Island by private boats and a small public ferry to dine, visit the few galleries on the dock and take in the awesome views, especially the sunset over Mount Desert. The Secret Life of Lobsters by Trevor Corson, recommended to us by a kayaker we met on a nearby island, is a good read while visiting this part of the world. This book, which among many other things provides a good description of life on Little Cranberry and the role Isleford Dock plays in the small lobstering community, provides an excellent overview of the scientific and commercial aspects of lobsters and lobstering.
** Isleford Dock used ~ 1 1/2 slices of fresh corn on the cob; I would do the same when corn is in season.
*** Made with just clams, this is almost a spicy tomato based rendition of Linguine with Clams. But, remember this is really meant to be a jumble or medley. Improvise and add a mix of seafood based on availability and/or personal taste. While Isleford Dock used lobster, clams, mussels and crab claws, shrimp, scallops, and/or chunks of white fish, even chunks of sausage and/or chicken (as in Seafood Gumbo) would work. Adjust final cooking time accordingly.