Clams Colada

On a recent trip to Baltimore, we coincidentally ended up eating crab cakes at a bar next to another couple from Fort Lauderdale. Their biggest advice was to eat at 15th Street Fisheries. While we haven't made it yet, we decided to try and re-create their famous Clams Colada dish. We relied heavily on experimentation for this one, as there is no defined recipe. On their menu it states that they use Cedar Key clams sautéed with shallot, garlic, coconut milk, pineapple juice, dark rum - tossed with fresh pineapple, coconut flakes, and basil. We picked up all of those ingredients and gave it a go. We steamed the clams in two cups of wine with the shallots and garlic. While we were grilling the pineapple in Chili spice, butter, and coconut flakes, we added coconut milk, pineapple juice, and eventually rum (after cooked down) to the leftover wine from the clams, creating a sauce that we eventually paired with the grilled pineapple and poured over the clams. Expectations were pretty low since admitting we were winging it is an understatement, but it was surprisingly REALLY delicious and flavorful. We even canned the leftover clam sauce to pour over pasta this week.

*Click title of post for more pictures.

Foster Footnote:

Butter and salt are going to make the sauce taste better (we had to add more of each on more than one occasion) - but, nothing new there.