A non-official name for an official oasis that is a tiny secluded island in the Pacific Northwest of Canada. Named by my dad, with good reason. A best kept secret that I hope stays as pristine as the first time he discovered it.
At high tide, this place is nothing short of magic. a protected bay with a perfect beach for cooking up a meal over fire. But at low tide, something even more special happens, the clam harvest.
When packing the boat for this trip, I had no real idea how much we would foster from the sea or beaches. We talked of salmon, halibut, clam, crab, but you can never really predict a catch. With these things in mind, I filled our cupboard and fridge with versatile ingredients that could be made into something delicious. Rice noodles, coconut milk, red curry paste, and to my delight, dehydrated chanterelles, harvested by my mum from last fall.
It turns out these were a great combination with fresh harvested clams and some white wine, accented perfectly by the smokiness of the fire. Although this can be made on the stove, I recommend cooking it over the fire for that last ingredient that nature provides so well.
Fresh wild unopened clams or mussels - Approx. 3-5 lbs
Rice noodles - 1 pack
Red curry paste - 2 tbsp
Dehydrated or fresh chanterelles - 100g
White wine - 1 cup
Coconut milk - 1 can full-fat
Fresh water - 1/2 cup
Salt + Pepper
Clean clams and remove any that are open. Let soak in salt water until use.
Bring coconut milk, white wine, curry paste and fresh water to a boil in a large pot.
Drain clams and add to pot. Cover and let simmer, stirring occasionally.
Once clams are mostly open, add rice noodles and chanterelles and cover for a few more minutes
Taste broth, add salt and pepper if needed.
Enjoy with the remainder of your white wine!