Anywhere, Anytime Clambake

I love seafood, and just because its fall doesn’t mean lobster and crab rolls have to wait til next summer. I've become obsessed with making crab rolls with salt & vinegar potato chips. It's as easy as one, two, three. You can get crab year round from for local retailers, or you can click this link to get clam meat sent right to you. Pair them with an easy roasted tomato salad and you are set for an Anytime Clambake.



Clam Rolls

4 cups cooked clam meat (2 pounds)

1 cup mayonnaise, or more to taste

¼ cup chopped fresh tarragon

3 cloves garlic, minced

2 shallots, minced

1 teaspoon sugar

Juice of 1 lemon

1 teaspoon salt

¼ teaspoon ground white pepper

In a bowl, mix all ingredients meat together in a bowl.  Add as much of the mayonnaise mixture to the  clam as you like in a separate bowl.  (Some people like more or less mayonnaise in their clam salad so it’s all up to your own taste.)

Spoon the salad into the buns.

Roasted Tomato Salad

2 Pints tear drop tomatoes

olive oil

salt & pepper

fresh basil

1/2 cup feta or goat cheese

Sprinkle tear drop tomatoes with olive oil salt and pepper. Place on pan for roasting. Bake for 20 min at 375 degrees. Let cool. Add 1/2 cup feta or goat cheese, sprinkle with fresh torn basil.