I love watching the summer unfold. It starts in the Northeast with asparagus. It's monumental every year; it marks the beginning. Then, each week a new fruit or vegetable appears, and I wonder what it will be the following week. This week, it was the end of strawberries but the beginning of blueberries. These blueberries are like candy, they are so sweet but still a little tart; they are addictive. At Bistro Ten 18 we have to hide them, so they don't disappear throughout the day. Just on the trip from the van to the prep room we must have lost a couple of pints as everyone clamors to try the season's first pick.

Here's a great simple recipe for bread pudding using blueberries. Enjoy!

Blueberry Bread Pudding
4 cups of fresh blueberries
1 qt large diced bread (baguette, brioche, white bread)
1 cup milk
.5 cup cream
2 oz rum
1 tsp vanilla extract
.5 tsp nutmeg, ground
.5 ts cinnamom, ground
6 each eggs
butter as needed

1. Beat eggs
2. Mix all ingredients together well
3. Butter 8 - 8oz ramikens
4. Fill each ramiken with mixture
5. Bake in a 350 degree oven for 10 minutes and rotate and bake another 10 minutes

Serve with vanilla ice cream

The market was buzzing today. Everyone seemed to have strawberries and I saw the first of the sugar snap peas. I couldnt help myself and ate a couple while I was in line.

While I was walking around I noticed that Pura Vida Fishery had a bucket of steamers on ice. I love steamers, it brings back memories of the New Jersey shore, picking through dozens of hot clams, rinsing them in hot water, dunking them in butter and popping them in my mouth. We could spend all night eating these sweet little clams. Of course, I bought everything Rick had out, and we have about 10 orders for tonight.

I know so many people are turned off by these little guys. But, I usually find that's because they dont know how to eat them correctly. So, here is a brief description on how to cook and enjoy steamers.


Cooking and eating a Steamer properly (otherwise known as "Soft Shell Clam", "Piss Clam", "Ipswich Clam"):

To Cook
1. Wash with cold water thoroughly and rinse off all excess dirt and sand. Check the clams and discard any that are not closed tightly and that dont close if you tap the clam.
2. Pour enough water in the bottom of a pot to cover the bottom with about 1/4" of water.
3. Bring the water to a boil and add the clams, steam for about 7 minutes or until they are open.
4. Remove the clams from the water and place in a serving container.
5 Place the cooking liquid in a bowl for rinsing.
6. Serve with melted butter and the cooking liquid.

To Eat
1. Remove the clam from its shell.
2. Remove the dark membrane from the siphon (also referred to as the snout or neck).
3. Hold the clam by the neck and rinse in the warm broth, be mindful of spreading the clam apart a little to get the hidden sand or dirt under the ducts.
4. Dip in butter and eat!