Border Springs Farm ground lamb and Olde Salt Clams
Here is my final recipe in the BB&T Charleston Wine + Food Festival Lambs + Clams Original Recipe Contest. The other three entries utilized either Border Springs Farm lamb or shellfish, either Rappahannock River Oysters or Olde Salt Clams. This time out we were gifted with both lamb and shellfish, more specifically ground lamb and Olde Salt clams. There are a number of dishes I could’ve made with either ingredient, perhaps an Armenian dish like kibbe or kufta, then maybe a clamcake or other Rhode Island specialty. Then for some reason the word clambball rolled into my head.
That’s not a typo. I thought, let’s make clambballs. Why not? It’s for a contest that I haven’t won an entry yet—and now for something completely different. I steamed the clams over a can of Guinness, just enough to open them and release their liquid, leaving me with a stout/clam “broth” that I used to make a gravy with the fat left after sautéing the clambballs. Add some mashed potatoes, a side of kale and another Guinness for drinking and we’re back to an Irish feeling dish. Oh, and the clambballs were delicious, if I do say so myself. Sláinte!
The recipe is below after a trio of process photos. Thank you to the BB&T Charleston Wine + Food Festival, Borders Springs Farm and Rappahannock Oysters for four fun contest and some great ingredients. Please visit the BB&T Charleston Wine + Food Festival Facebook page, click on the “Vote” tab and vote for me in this contest. Thank you.
Pot of Guinness
Clambball mixture
Clambballs sautéing
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Also check out the other seven sites in the contest:
- Lynda Balslev’s Taste Food Blog
- Peter Barrett’s A Cook Blog
- Olga Berman’s Mango Tomato
- Gwen Pratesi’s Bunkycooks
- Heather Scholten’s Farmgirl Gourmet
- Cecilia Stoute’s One Vanilla Bean
- Vivek Surti’s Vivek’s Epicurean Adventures
