I've been around seafood my whole life-fishing for alligator gar in the bayous of Louisiana, stringing rotten chicken necks in crab traps along the Mississippi Gulf Coast, and fishing off the back of my dad's boat for any delicacy that might happen to swim by!
Sampling the seafood of the Georgia coast was an exciting prospect and I was eager to sample the local favorites including Sapelo Clams prepared in a Geechee recipe of Clams and Gravy!
Our new friend and featured cook, Cornelia Walker Bailey, shared her secrets for cleaning, chopping and cooking the clams in a simple, straightforward dish! Cornelia shares that the fresh clams can easily be stored in the freezer for future use! Once brought to room temperature the clams open and can be cleaned and prepared in your favorite clam recipe! To learn more about Cornelia's life on Sapelo Island Click Here
For our dinner recipe we enjoyed the clams on top of Doc Bills buttery grits but Cornelia suggests trying this as a breakfast dish with freshly-baked biscuits!
|Cornelia Bailey and Doc Bill|
|Clams and Gravy|