I know I must sound like a broken record, but I can’t say enough nice things about Picnic Caterers — they continually raise the bar for great takeout food in Bergen County and I love going over there to see whatever Christine is up to and to plot our next mad scientist sandwich project together. Last Friday, she invited me over to take a look at the majorly in-demand, make-sure-you-reserve-it New England Lobster Rolls and Fried Belly Clams she was preparing for lunch. All she had to do was say “Ipswich Belly Clam” and I was so there, she didn’t even have to say anything else.
The chalkboard says it all. Click on the “Read the rest of this entry” link below for more!
Exhibit A, the lobster salad. This is simply just big chunks of Maine lobster with celery, mayo, and S&P. Christine gets her lobsters from a nearby lobster wholesaling business, so they are very fresh, but she only buys as many as people ask for, so you need to reserve yours if you know you want one. I recommend calling over there early in the morning.
Exhibit B, a New England Lobster Roll on Toasted Hot Dog Bun, served just as God intended.
Since the Lobster Rolls are in such high demand, and because I forgot to reserve mine, I had to “settle” for a Shrimp Salad sandwich. Let me tell you, this is no average shrimp salad — the shrimps are huge, left whole, with nothing more than a little bit of mayo holding it together.
Shrimp Salad Sandwich closeup.
Rachel ordered a Mesclun Salad with Seared Diver Scallops. These are the really good, big, dry scallops that are fished off the shores of South Jersey.
Fresh salad dressing being drizzled over the greens.
For the Fried Clams, fresh Ipswich Belly Clams brought in from New England are dredged in flour that has been seasoned with Salt and Pepper. No commercial breading mixes are used here. This is just like the way it’s done at clam shacks in Mass and all over New England, such as top places like Christie’s.
Next the clams are deep fried in a bot of boiling 350 degree oil.
Until they start to become golden brown…
And the bubbles begin to subside.
The clams are then allowed to cool down on a drying rack so the excess oil can drip off.
They are then placed in buns with a little bit of home made tartar sauce.
Ready to eat!