This was by far my favorite recipe from the Thailand adventure I took with my mom. It has each of the four major tastes of Thai cooking: sweet, sour, spice, and salt.
My mom was worried whenever we were learning to do something with oil (note, you don't need oil for this recipe though!):
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I keep a lobster trap under the ship at work and I've only ever caught crabs. But TODAY I pulled in my first lobby. I kinda feel like I can do anything now.
Against all odds, far from the cornfields of the midwest, meandtheclams.com won a quahog stuffie contest in Cape Cod. I think I peaked.
On Black Friday, I woke up and took a stroll to the local Harbor Master to check the current shellfishing map. This is basically a shack on a pier with a colored-pencil drawing of the surrounding waters with details on what kind of fishing is legal in different areas. The only open clamming bed close-by was on Agawam Beach, a beach I've never visited. Although I didn't know where the good clamming spots were at that location, my friends visiting from Chicago and I were determined to get some quahogs. And by gad, we got em. We putzed around looking pretty legit without getting anything for a long hour or more:
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