This post is in partnership with Bounty Advanced Paper Towels. As always, all thoughts and opinions are my own. Thank you for supporting the brands that support Fork Knife Swoon!
One thing we really love about our house is the backyard, which drops off steeply at the edge of our deck to a creek below. There’s an incredible amount of borrowed landscape, and combined with our unusually-shaped corner lot, it feels, especially in the Summer, when greenery is most abundant, like we’re surrounded by nothing but stoic pines, leafy maples, sloping, overgrown hillside and more than our fair share of blackberry brambles.
In the warmer months we try to spend as much time as possible back there, eating, gardening, relaxing, simply living outside. The blackberries are just now starting to bloom, a signal that it’s not long before those balmy, languid, wonderful days are upon us, and I’m giddy with anticipation.
I think of our truly perfect Pacific Northwest summers as a reward – for making it through our notoriously long and rainy winters – and I liiiiiive for the pervasive sunshine that ushers in plenty of opportunity for al fresco cooking and dining.
One of the things that we enjoy grilling is local seafood, and I’ve partnered with Bounty Advanced to share a super delicious and simple recipe that’s perfect for those long, Summer evenings: grilled Manila clams.
Living right on the coast, we’re fortunate to have access to tons of super fresh, local seafood. I try to buy from fishmongers at the many area farmers markets, but even Costco and the grocery stores around us carry an inspiring selection of locally-sourced fish and shellfish. I’ve long eyed the saltwater clam and oyster tanks, and decided fresh Manila clams (common off the Pacific coast) would make for a fun, inaugural recipe to kick off the grilling season.
Oh, and why Bounty Advanced, you might ask? Because when it comes to these clams – slathered in a lick-your-fingers-good lemon-herb butter – you’re going to want a serious clean-up tool. Continue Reading >>