You’re probably wondering where I’ve been the past few weeks. Well, I’ve either been in front of my computer or out photographing. There was a minor head injury that had me laid up for a week, but other than that, I swear I haven’t been lounging around watching television! I finally feel like I have a handle on my editing (thank you, patient clients) and I can make a (triumphant?) return to blogging.
As you know from previous food posts, I’ve been working on a book entitled Boston Homegrown. It profiles Boston-area restaurants/chefs who rely on locally-sourced foods – produce, meats, and fish. I am not in charge of the text, but I am in charge of the photographs. It has been an awesome inspiring experience. I have loved every minute of getting to know the chefs and the farmers. I thought photographers were a passionate bunch! The dedication and love that these men & women infuse into their days astounds me. I can’t wait to share other food posts with you, and eventually the book, of course!
This summer, I visited a chef at his house and was greeted with an enthusiastic, “I hope you’re hungry!” It was amazing! Now, I should preface this by saying, I’m no fish eater. My general rule is that if it swims/breathes underwater, I’m avoiding it. So what do I do when I am faced with a multi-course fish meal? Smile and eat it! For the purposes of this post, I’m just highlighting the clams!
These clams came straight from Pat Woodbury’s and were super-fresh!
So fresh, in fact, that when I squeezed a little lemon juice on to this guy, he recoiled (in my head, it screamed, too, like a cartoon yelp). Yup. That’s right. Still alive. And my lovely cheffing companion said, “Did it move? It’s still alive! That’s how fresh they are!” What a treat! Well, live clam, down the hatch you go! 
Clams in a pan. Sort of like snakes on a plane, but less dangerous. 
Cooked clams. These guys went on to garnish the main dish, but that’s for another post. 
It was a pretty amazing day! This is only a fraction of the photos I took. I imagine that you weren’t expecting clams as my first post back, but rest assured there will be people pictures coming up, too!
(Re: post title – the song is by Blue Oyster Cult – both clams and oysters are a class of mollusks called bivalves, so that’s pretty close. Plus, I have to save “Pulling Mussels” in case I get an actual mussel dish.)
