The eighties spy drama “The Americans” is sexier than many pay-cable shows, in part because it’s about life as role-play
Illustration by Studio Nippoldt for The New Yorker (31 March, 2014)
So you just gonna bring me a birthday gift on my birthday to my birthday party on my birthday with a birthday gift?
"Happy thirtieth bir—"
"I’m not fucking thirty BITCH!"
Growing up I spent a lot of time on the Cape, lucky me. And once in a while we would dig clams for dinner. For a little kid this is great fun; standing in the mud, looking for sand bubbles and digging as quick as you can to catch the clam before it goes too deep. Then we’d carry the buckets of clams back to the house and the grownups would throw them in a big pot of boiling water. The kitchen windows would steam up and the house smelled like the ocean. When the clams were done they would serve them with mugs of the clam broth for dipping and drinking, bowls of melted butter and for my Dad crushed Ritz crackers. He liked to dip his clams into the mug of clam broth, then the melted butter and then into the Ritz cracker crumbs. He said it was like fried clams.
I don’t spend my vacations at the Cape anymore, but I can get a quick steamed clam’s fix at the Grocery Store.
3 lb bag of clams
Add 1 inch of water to large stockpot with a steamer basket. Put clams in basket, cover, and steam over high heat until shells open, about 10 minutes. Discard unopened clams.
I like mine served just with the clam broth, no butter or crackers needed. This is a great quick and easy happy memory filled dinner.