Clams and fries

For the inaugural post, we'll start things off with what we love most. Fried things and cream. It's a Lenten Friday, meaning no meat. Meaning I crave burgers and steak and chicken strips and bacon all. day. long. So, in the spirit of sacrifice and abstinence, we take this opportunity to stuff ourselves with the riches of the sea. Last week: seared scallops. Before that: gorgeous halibut. Tonight? Clams and fries.

Ok, so fries have always eluded me. They're, like, my most favorite treat, but they're tricky little suckers to make well. I've read over and over how the double-fry is the way to go. But who has the time for that? Tonight, my friends, I made the time. And I'm so glad I did.
You're supposed to let them sit for a while between cooking. 10 minutes was my threshhold cuz we were hungry. But it definitely did the trick. The fries puffed up to a golden, crunchy-on-the-outside, toothsome and succulent-on-the-inside perfection.

Then the clams. These dudes are hard to eff up. You steam until they open. Done.

The liquid can include any manner of treats. Chicken broth, cream and garlic are staples for me. But toss in bacon/pancetta, fresh herbs, onion, citrus zests and you have something extraordinary. We whirled in a chunk of curry paste and were in heaven.

Clams and fries
2-3 lbs. potatoes (we had sweet potatoes and reds), sliced to 1/4 inch thickness
oil for frying (peanut is great, we used vegetable)
a few tsp. minced rosemary
1.5 lbs. clams (littleneck, manila, etc.) scrubbed clean
2 c chicken broth
1 c half and half
1 tbsp minced garlic
1 tbsp curry paste
salt and pepper to taste

Heat oil in large wok or dutch oven at medium high heat. Fry potatoes for 10-15 minutes until soft. Remove from oil using slotted spoon to sheet pan or plate. (don't worry about draining on paper towels, as you're just going to toss them back in the pan). Let sit for at least 10 minutes, preferably longer. For the second frying, watch for the potatoes to get puffier, firmer, probably 10-15 minutes more. Drain on towel and let sit for a few minutes. Sprinkle with sea salt and rosemary.
Bring broth and half and half to a simmer in a large saucepan. Whisk in garlic and curry paste and cook until garlic is fragrant - maybe a minute or two. Dump in the clams and cover. Check after a few minutes, turning off heat as soon as clams open. Cooking too long will make them chewy.

Throw away any unopened clams. These are gross, dead duds that you won't want to eat anyway.