Bay
CrossingsCuisine
Hefeweizen Steamed Clams
By Mary Swift-Swanlams
The Mighty Quinn was actually a
writer. Born in 1857 in England, Richard Turner Quinn turned out to
be disappointment to his aristocratic father, who wanted him to
become a soldier. After a brief writing career in England, he fled
the country for rampant plagiarism. When he told the immigration
officials that he was a writer, they thought he said light and sent
him off to Oakland to capture the nortorious Perilous Pete and Mary
Lou who were feared cut throats with their vessel the Sea Jay.
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Ingredients
Serves 2 as main course, 4
as app.
(A rich dish, light eaters
may cut the recipe in half.)
2lbs Steamable Clams
(cockles, manillas or little necks)
4-5 Slices of thick
slab-type bacon – diced to half inch squares
1½ Medium onion finely
chopped
1 T Minced garlic
2 T Chopped parsley
2 T Butter
1 Juice of 1 lemon
1 Pint of unfiltered wheat
beer
(Bacon may be omitted, simply saute’
onion and garlic in butter) |
More to get a story than to be
brave, Quinn led the attackwith a small band and killed the gang of
the Sea Jay. He was said to have killed the pirates, but instead he
set them adrift in a small boat. He was given a lighthouse to watch
for their return, and lived there alone for 40 years. He earned his
name the Mighty Quinn but never wrote the end of the story of
Perilous Pete and Mary Lou. So whose ghost will you heed, Quinn’s
vigil or the return of the pirates of Oakland?
Our Bay Crossings Cuisine
recipe is simple, quick, and very good. These Steamed Clams use
Hefeweizen beer because it does not have hops. The beer provides a
full and rich flavor to the dish, and goes well with any beer you
choose when celebrating Octoberfest at home.
Preparation
In a colander, agitate fresh clams
to get them to close. Discard any open shells. Rinse the selected
clams under cold tap water to remove any sand or grit. Store in the
colander in the refrigerator until cooking time.
In a large pot over medium heat,
saute bacon until fat is rendered and bacon lightly browned. Add the
cold clams and steam will begin to rise. Next, add the onion, garlic
parsley and butter while continuing to cook. Add the beer. Finally,
add the juice of one lemon. Increase heat to high, cover and steam
until all clams are open (about 3-5 min.).
After 3-5 minutes, when most of
the clams have opened, sort through and discard any unopened shells.
Serve clams in bowls or soup plates along with the broth. Accompany
the dish with fresh crusty French bread and butter or toasted garlic
bread.
Wednesday Night Beer Club!
This October, Bodo and Chef
Patrick Duffy invite you to join them for Quinn’s Beer Night.
Every Wednesday night from 4:00 to
closing, the Quinn’s Lighthouse upstairs pub features this very
popular promotion. It is a special bonus for regular and new
customers to have their favorite imported bottle beers at a special
discount of $3.50 per bottle including those delicious large 16oz
bottles of German Hefeweizen, English Samuel Smith IPA, and Carnegie
Porter from Sweden. Imported draft beers such as Guinness and
Fosters are offered in extra large servings at the price of a pint.
As an extra special treat for
Wednesday night patrons, appetizers are 50 percent off all night and
there are four drawings every night for beer paraphenilia. Bodo and
Patrick make a fine team in creating a delicious menu selection of
appetizers and pub food that is dependably good. (Their 20oz Mighty
Quinn Burger defies description.)
