We went to the University Farmers Market and picked up a couple pounds of fresh steamer clams. Then went to Uvillage and finished the grocery shopping and picked up supplies to make this years Christmas Cards.
When we got home I made my first BLT sandwiches for lunch.
Doug helped me put together the cards.
While I made the tags Doug used his heat gun to emboss the gold pattern on the base card.
Even dinner was a team effort.
Doug made the steamers for an appetizer and I made Salmon with Broccoli and Orzo for the main dish.
Steamers
Ingredients
* 50 small clams in shell, scrubbed
* 2 tablespoons extra virgin olive oil
* 6 cloves garlic, minced
* 1 cup white wine
* 2 tablespoons butter
* 1/2 cup chopped fresh parsley
Directions
1. Wash clams to remove any dirt or sand.
2. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
3. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Glazed Salmon with Broccoli Orzo
Ingredients
* 1/4 cup brown sugar
* 2 tablespoons soy sauce
* 4 pieces skinless salmon fillet (1 1.4 lb)
* 1 large red onion
* 1 tablespoons EVOO
1. Heat broiler. In a bowl, combine the sugar and soy sauce; set asside
2. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with 1/2 teaspoon salt and pepper
3. Broil, spooning hal fthe sugar and soy sauce glaze over the salmon during the last 2 minutes of cooking, until the salmon is opaque throughout, 8 to 10 minutes. Serve the salmon and onion with rice and remaining glaze.
I spent Sunday catching up with Becci at Dim Sum and finishing Christmas shopping and wrapping. Doug went to the Seahawks game with Shaun and crew.
