Here’s a good recipe I just made up from clams harvested in Mosquito Lagoon today. I think the more locally produced and self caught ingredients you can use in this, the better it will taste.
 |
| From Food |
Sunrise Park at Sunrise
Justin and I launched the canoe just after 7:30 and caught a perfect sunrise to start our day. I kept the phone in the Aqua-Pac the entire time, so this is the only picture from the water, but it pretty much does the job.
 |
| From Food |
The Haul
Fish weren’t biting and an approaching thunderstorm chased us back to shore by 10:30. Saw a perfect slot sized Redfish by the boat but not really much in the way of bites. I was able to harvest about 15 Hardshell Clams of various sizes.
 |
| From Food |
Locally Gathered
I picked up some mussels, chopped a locally grown yellow onion and tomato, and grabbed some Lakeridge Southern White Wine (also locally produced.) I decided to make a quick and easy Florida Cracker Paella. I think I’d like to in the future use a key lime here instead of normal lime juice. Some chopped garlic to bring it all together.
 |
| From Food |
Melt Wet Ingredients
Melted butter spread with a dash of the wine and lime juice.
 |
| From Food |
Shellfish and Veggies
Added all the clams and mussels, garlic and veggies and let simmer until all the shellfish opened. I only had 2 clams that didn’t open so I made sure to remove them and toss.
 |
| From Food |
Shells Out, More Seafood
After a bit of siimmering the clams and mussels just give up their shells, falling right out. I carefully made sure to remove all shells and then added some shrimp and crab leg meat.
 |
| From Food |
Simmering Meat Goods
This time I used alaskan king crab leg meat because it was on sale real cheap, but to make this even better I want to use Blue Crab that I also catch. Can’t get any fresher than gathered by hand. I think you could also through in some cuts of fish fillets if your trip happens to yield some.
 |
| From Food |
Grain and Spices
I tossed in cous cous (probably about a cup, just 2 scooper fulls) along with a dash of hot sauce and a sprinkling of dried red pepper flakes. You could use any kind of grain here, yellow rice or maybe even grits would be an interesting take. When the grain is cooked, the meal is done.
 |
| From Food |
Portion and Leftovers
Made enough for one epic meal and a sensible lunch the next day. It would easily be enough for 2 or 3 people, probably would need a bigger pan to make enough for 4 or more, but I have a large cast iron I could call on to do the job.
 |
| From Food |
On the Plate in 30 Minutes
I was suprised at how fast I was able to get this seemingly complicated meal to the table. It was exactly a half hour on the nose. Pairs Nicely with Yuengling.
Recipe Timeline
