Pacific Northwest Summers

The past two weekends, I have enjoyed trips to Port Townsend and Hood Canal. These Puget Sound destinations feature classic Puget Sound cuisine: bountiful clams, oysters, and crab. My summer cookout tradition is being transformed to highlight these delicious Northwest classics. And they are so much fun to collect, prep, and cook!

There is something so satisfying about waking up in the morning to go digging for clams, collect oysters or check the crab pots. Out on the water or beach all day, the summer cookout involves periodically looking in on the spitting clams, re-baiting the crab pots. Perfect with a cold Hefewiezen and lemon, grilled oysters are a delicious appetizer. With garlic butter and tabasco sauce, the prep is minimal and not conscripted to the kitchen. Instead, the shellfish bounty is better prepared out on the deck with the salty breeze and fresh Puget Sound air.

Steamed Crab

Serve with chilled white wine, lemon and melted butter.

So simple, sooo delicious

Sitting with a group of six around a pot of warm, freshly steamed crab, we commented on the feeding frenzy mentality that is hard to avoid when eating fresh shellfish. Get a group of people around a bowl of delicious, warm meat nestled in complex pockets of fortuitous crustacean shells, throw in a few tools (dainty forks, crab shell crackers) and watch the feeding begin.

Grilled Oysters

Pick tightly shut, medium-to-smallish oysters.

Place on hot grill with rounder shell face down.

When shells open slightly and moistures bubbles/oysters spit, pry off top shell and return to grill.

Brush with garlic butter and leave on grill for 1-2 more minutes, do not overcook

Serve hot with lemon slices and tabasco.

Steamed Clams

Ideally, claming must be done at low tide, about two-three feet from the waterbreak. With a small rake or hoe, rake over the loose, ocean-ground stones and debris until you reach dense sand/gravel layer. Clams will be nestled between three and six inches below the sand/rock surface. Place tightly closed clams in large bucket. Soak in fresh water for at least 3-5 hours so they can spit out sand/salt water.

Celery

Garlic (lots!!.. six cloves for 3/4 bucket of clams)

Green onions

White onions

Butter (lots.. two sticks for

White Wine

In large clam pot, saute celery, onions and garlic. Add white wine and butter until it comes to a simmer. Add clams and cook until mixture boil overs. Remove lid and stir clams. Let simmer for a few more minutes, allowing all clams to be covered by broth.

Serve in a large boil with french bread/garlic bread to soak up the broth.

With the campfire faithfully present, one summertime classic remains on my cook out menu: Smores! But even these treats have been revitalized this summer thanks to a new ingredient: bananas!

Puget Sound Smores:

Hershey's Chocolate

Graham Crackers

Marshmallows

Bananas

For the fourth of July weekend I joined some family friends at their mother's waterfront home on Marrowstone Island. Marrowstone is about a thirty minute drive from downtown Port Townsend. A small island with only one general store (such an impressive locally-made ice cream and hot sauce collection!), you can see the water a short walking distance away when standing in the center of the island. With the Straight of Juan de Fuca on one side and Mystery Bay on the other, Marrowstone is an idealic destination for a low-key summer vacation (if the sun chooses to shine!).