Season 3, Episode 11: Gone Clamming, Part II

Vivians plate runneth over as her tour of Charleston continues. A highlight is the high-energy and very popular Waffle House Smackdown. Frank Lee, The Mayor of Charleston, invites Vivian to his home and schools her on the proper way to open a clam and the secret to his aunts decadent clam hash.

Vivian’s Cooking Adventure

Vivian’s Featured Recipe

Frank Lee’s Clam Hash

My family vacationed at Pawleys Island starting in the early 1930’s. My great Aunt Arnie Robinson Childs had a beachfront home in the 50’s called appropriately “the A.R.C.” towards the north end of the island. She had a Gullah cook for over 25 years named Daisy Smalls. Daisy was a wonderful person and everything she cooked went straight to my soul. It was Daisy who turned the clams we would catch into this humble but delicious hash. The recipe is more method than amounts. So in honor of Daisy Smalls I offer you my interpretation of her clam hash. -- Frank Lee

This clam hash recipe is featured in the Gone Clamming, Part I episode of Season 3 of A Chef's Life.

Ingredients

12-16 medium to large clams (shells scrubbed, shucked raw, cleaned of muddy sack, chopped)
8 slices bacon
1 medium onion chopped
6-8 saltine crackers
2 large tablespoons chopped parsley

Directions

Soak clams in icy water. Scrub the shells and clean the clams of any muddy parts.
Over a large bowl, shuck the clams (NOTE: I use a sharp knife and hand protection for this step).
Separate the clams from the liquid. Be sure to remove any little pieces of shell from the shucking. Strain and reserve remaining juice to remove shell and grit. Save liquid. Chop the clams.
Cook the bacon crisp in a large skillet (I like a 9-10” Cast iron) – remove, reserve bacon. Pour off most of the fat and add the onion, cook until tender.
Add the chopped clams and the juice. Bring to a quick simmer.
Crumble the saltines in the hash to thicken – remove from heat.
Just before serving, add the chopped parsley and crumble the bacon on top. Daisy would serve the hash over stone ground whole grits with soft scrambled eggs and sliced tomato.

More Episodes

Episode 1: Stop, Squash and Roll

Vivian seeks motherly advice from Mrs. Scarlett and her sister Johna over dinner. Premiered September 5. Check local listings. Continue

Episode 2: Pretty in Peach

Mrs. Scarlett teaches Vivian the secrets of Gramma Hills canned peaches and shares fond fried chicken memories from her own childhood. Premiered September 12. Check local listings. Continue

Episode 3: Gettin’ Figgy With It

Vivian is under the gun to pen an entire book chapter on figs in three days. The stress inspires a fig and honey bourbon slushie tasting with Warren and a fig preserves session with Ms Rose. Premiered September 19. Check local listings. Continue

Episode 4: Pickle Perfect

Vivian visits her friend Nancy for a surprisingly comforting combination of homemade pickles, chicken salad, and chocolate cake. Ben and Vivian audition a new chef to offer Ben some relief and much-needed time to focus on his art. Premiered September 26. Check local listings. Continue

Episode 5: Prickly Business

Vivians mentor, Scott Barton stops by the restaurant to peruse the kitchen and share the African roots of okra. Thanks to Warren, Vivian learns that picking okra is a prickly business. Premiered October 3. Check local listings. Continue

Episode 6: If You Can’t Beet Em

Matt from Crooked Fence Produce shows Vivian how to make “the best pickled beets she ever ate.” Vivian incorporates beets into an unconventional chocolate cake in honor of Ms. Marys 89th birthday party. Theres no telling how Ms. Lillie will respond. Premiered October 10. Check local listings. Continue

Episode 7: A Casserole Says Plenty

The Boiler Room welcomes a new manager, much to Bens delight. A family reunion brings out long-lost relatives, the warmth of fellowship, and an impressive spread of home-cooked casseroles. Premiered October 17. Check local listings. Continue

Episode 8: Honey, I’m Home!

After a visit from The Honey Man, Vivian turns up the heat on a dish that features chicken livers drizzled with hot honey. While Ben preps for his art show in Durham, Vivian descends upon the Bull Citys restaurant row to sample sweet, honey-themed dishes. Premiered October 25. Check local listings. Continue

Episode 9: They Call Em Bagas

Lillie shows Vivian three different ways to bring out the bitter and the sweet in rutabagas. Vivian showers her team with thoughtful holiday gifts as they prepare a New Years menu that blends Italian and Eastern North Carolinian influences. Premiered October 31. Check local listings. Continue

Episode 10: Gone Clamming, Part I

Vivian heads to the Charlestons Wine and Food Festival, the Souths premiere gathering of world-class chefs and food folk. Premieres November 7. Check local listings. Continue

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