Another fishy day...

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Well, it's Friday again.  Thought we'd venture out and see what the fish market had this week.  Since this was our fourth (third?) trip there, I was feeling a little more bold.  And with my handy new iPhone, I got some fun pix.  :)  
The girls are really getting into it and love helping daddy pick out which fish to get.  This time we ended up with a version of a grouper...or so they said...and some huge prawns.  
Then, a lucky fisherman managed to get Matt's attention and we ended up with about 6lbs of giant clams!!! (thought they were mussels at first..and the good part is that at least they were already shelled.)  It started as one bag and we ended up with three.  Epic fail on the part of Matt's negotiation skills this time around. ;) 
No idea what to do with them...  We have no pork here, so can't make a very good clam chowder.  I know nothing about cooking clams...  

**(this is where you post your recipes for some killer clam dishes!!!...that don't require white wine, of course)**

Met up with our friends and on the way out we stopped out back by the Red Sea.  The kids loved looking into the water and spotting fish...(with a parent hovering within a few inches of each kid).  There's a couple of shots of the kids next to some old building...no idea what it is...but they thought it was some kind of mini castle and of course had to get photos standing by it.
Enjoy the pix!  :)



Leah Haas

(10 ounce) cans minced clams
2 (6.5 ounce) cans minced clams
2 (8 ounce) jars clam juice
1 cup butter
1 onion, diced
1 pinch dried thyme
2 cups all-purpose flour
1/2 pound potatoes, peeled and cubed 1 (8 ounce) package silken tofu salt and pepper to taste
In a small saucepan over medium heat, combine clams and their juice, and extra clam juice. Bring to a boil, then remove from heat and set aside.
In a large saucepan over medium heat, melt butter. Cook onions and thyme in butter until onions are soft. Whisk in flour all at once to form a paste, cook 1 to 2 minutes more. Whisk in clam mixture. Stir in potatoes, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. (At this point the soup can be cooled and stored for later use, if desired.)
Puree tofu in a blender or food processor until smooth. Stir into soup and heat through. Season with salt and pepper.

Leah Haas

1 (10 ounce) can minced clams, drained
1 cup baking mix
1 egg, beaten
2 tablespoons vegetable oil Drain the clams. In a medium bowl, beat 1 egg and stir in the cup of baking mix and clams.
In a medium skillet, heat the oil and fry the clams in pieces until golden brown. Drain on a plate lined with paper towels.

Leah Haas

1 (16 ounce) package linguini pasta
1 tablespoon olive oil
3 cloves garlic, minced
2 (6.5 ounce) cans minced clams, with juice
1/4 cup clam juice
1 tablespoon chopped fresh parsley salt to taste ground black pepper to taste
In a large pot with boiling salted water cook linguini pasta until al dente.
Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
Toss pasta with clam sauce. Serve warm.

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