New England New Year's Day Brunch on Cape Cod

[PJMcK]

The Landlady(!) outdid herself today. She made a dastardly delicious brunch for us.

We had bought several quahogs which were prepared as stuffed clams. She removed the clam stuffing from the shells and made four small patties. She put a poached egg on top of each them along with a piece of steamed lobster. She topped them with Hollandaise sauce and a dab of black lumpfish caviar. These Eggs Benedict were accompanied by steamed garlicky broccoli and spicy Bloody Marys.

I'm a lucky, grateful and well-fed man!

[underpants]

1. Sounds delicious

🤤

[elleng]

2. WOW!!!!

[Warpy]

3. The only way quahogs are edible is ground up

and mixed with stuffing ingredients. Experiments with quahog chowder were usually hilarious. Once ground, they do have good flavor, they just don't have the texture of inner tubes.

This is a word to the wise in case they rent a place on coastal New England and want to try the big clams.

[PJMcK]

5. You're absolutely right!

Quahogs are clams that are too large for normal use as the flesh is tough and chewy. But if they're ground up, they have terrific flavor.

The clams we bought were prepared by the fish market and the shells were already stuffed with the ground up meat and stuffing mix. We had already eaten several of them and they were delicious. With a little bit of lemon juice and a drop or two of cocktail sauce, they were very tasty treats.

My wife, the chef, came up with the eggs Benedict idea because we had everything except Canadian bacon and English muffins. So she improvised with the quahogs and the left-over lobster. As I wrote, I'm a lucky and grateful man!

While we were on the Cape, we also bought some cherrystone clams for an appetizer of linguini with clam sauce. Those babies were sweet, tender and delicious, too.

[Callalily]

4. Yum!

[MissMillie]

6. sounds absolutely amazing

I'm quite envious.

[Phentex]

7. What a spread!

Yes, you are lucky! Thanks for sharing with us.