Stuffed Clams With A Side of Cucumber Salad
Grocery shopping can feel mundane the American way when you try to hit the grocery store once a week and fill the larder until the next shopping experience. Europe has it right with a butcher, baker, cheese shop and produce market all close at hand allowing the day’s desires to dictate dinner that night.
My savior to reduce the monotonous shopping list is to buy two or three things that aren’t a part of the usual weekly repertoire.
Pre-made (it is OK to say that word!) with ingredients that are not always at the ready at home or have flavors that speak to you in the moment can be every bit as satisfying.
These grab-and-go bites might just be the jumping off point for your next at home creation as you try and guess the ingredients while you savor the flavors.
This week it was stuffed clams that when paired with a fresh cucumber salad and dill from the garden feels every bit as special as dining at your local restaurant. A cold pasta salad, a lovely layered vegetable lasagna, even a pint of ribs can give you time and the pleasure of figuring out what to pair with it. Then plate it pretty and you have a winning combination because presentation matters!
- Slice cucumbers very thin using a mandolin.
- Sweat the cucumbers with salt in a mesh strainer in the refrigerator for at least 40 minutes.
- Rinse cucumbers to remove the salt and drain all excess water.
- Mix with sour cream and dill and add salt to taste.