Thompson’s Clam Bar – Harwichport, MA

 

Update – 8/22/2008 – A reader (Steve) sent this link to the Thompson’s Clam Bar Jingle – enjoy – its great !!

http://odeo.com/episodes/44481

 

 

Back in the 1960s and 1970s we used to have a house in Wrinkle Point in West Dennis, MA.  From time to time Dad would take us to dinner at Thompson’s Clam Bar in Harwichport at Wychmere Harbor.  I loved going there.  My sisters and I would beg for a Shrimp Cocktail and lobster.  Dad would usually give in.  Back then it seems a shrimp cocktail cost a fortune, but its rather reasonable to have one these days.

 

8 large shrimp, peeled and cleaned

crushed ice

1/2 cup of Ketchup

1 TBS Hot horseradish

teaspoon of lemon juice

dash of hot sauce

1 Tbs shrimp boil seasoning

 

Cook the cleaned shrimp just until they turn pink in four cups of water adding the shrimp boil seasoning just prior to putting in the shrimp.  Remove/drain the shrimp and place in an icewater bath to stop the cooking.  Combine the other ingredients in a bowl for the shrimp sauce.  Fill shot glasses with the shrimp sauce and place in the middle of serving glasses filled with crushed ice.

Hang the shrimp on the edges of the glasses.  Garnish with lemon wedge and some watercress if desired.

Enjoy!

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Best Cornbread Ever!

We had chili earlier in the week and the leftovers last night. Didn’t have any good crusty bread to have with it, so I worked on this cornbread recipe. I might not be the healthiest of recipes, but if you think of “moderation” then it will taste all the better.

ENJOY

THEEEE Best Cornbread Ever!

1 stick unsalted butter
1 1/2 cups buttermilk
2 eggs
1 cup flour
1 1/2 cups cornmeal
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 15oz can of sweet kernel corn – drained
Bacon grease

Grease a 9×13-inch baking pan or medium cast iron frying pan with bacon grease.

In a medium sized glass bowl, melt butter in microwave at high for 45 seconds and let this cool a bit – then whisk in the buttermilk and eggs.

Mix all of the dry ingredients in large bowl. Blend in wet mixture and the can of corn. Pour this into the prepared pan or frying pan.

Bake for 25 minutes at 400 degrees until lightly browned and a toothpick inserted into center comes out clean.

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Anticipation

Of Christmas, Yes – but also of Lemons!

When we bought this house two years ago it came with a dog – Sadie

 

and citrus trees. One pink grapefruit tree, one honeybell orange tree, and one lemon tree. The lemons should turn yellow in January or February. You can’t see them very well, but there are about 24 lemons on this tree. So hopefully you’ll see some lemon dishes getting published here.

Merry Christmas everyone !!!

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Remembering Thompson’s Clam Bar

Back in the 1960s and 1970s we used to have a house in Wrinkle Point in West Dennis, MA.  From time to time Dad would take us to dinner at Thompson’s Clam Bar in Harwichport at Wychmere Harbor.  I loved going there.  My sisters and I would beg for a Shrimp Cocktail and lobster.  Dad would usually give in.  Back then it seems a shrimp cocktail cost a fortune, but its rather reasonable to have one these days.

8 large shrimp, peeled and cleaned

crushed ice

1/2 cup of Ketchup

1 TBS Hot horseradish

teaspoon of lemon juice

dash of hot sauce

1 Tbs shrimp boil seasoning

Cook the cleaned shrimp just until they turn pink in four cups of water adding the shrimp boil seasoning just prior to putting in the shrimp.  Remove/drain the shrimp and place in an icewater bath to stop the cooking.  Combine the other ingredients in a bowl for the shrimp sauce.  Fill shot glasses with the shrimp sauce and place in the middle of serving glasses filled with crushed ice.

Hang the shrimp on the edges of the glasses.  Garnish with lemon wedge and some watercress if desired.

Enjoy!

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