Monitor the grill throughout the smoking process and add more lit coals, soaked hardwood chips, and water to the drip pan as needed to maintain the temperature and smoke level.
3 dozen littleneck clams, scrubbed.In a glass measuring cup, crumble the saffron threads into the fish stock and let stand for 10 minutes..
In a large pot, heat the olive oil.Add the minced garlic and diced onion and cook over moderately high heat, stirring, until the vegetables are softened, about 4 minutes.Add the saffron-infused fish stock and Albariño and bring to a simmer, stirring, until thickened.
Add the clams, cover and cook, shaking the pot, until the clams open, about 6 minutes.Discard any clams that do not open.
Add the saffron-infused fish stock and Albariño and bring to a simmer, stirring, until thickened.
Season the Albariño sauce with salt and pepper, pour it over the clams and serve them with crusty bread..And it lead to that Great Migration that lead to a lot of the food that we cook today.
I think this dinner is an opportunity to be authentic to ourselves, to show who we are and what we’ve done.We’re proud of our heritage, but we’re also evolving..
As a kid we never celebrated.I didn’t have that kind of relationship with my parents, with my father dying when I was extremely young and with my mother being incarcerated.