Southern winters might not get too cold, but our summers get real hot, real quick — so we savor the springtime weather while we can. Between the derbies, outdoor dining, and music festivals, some of our all-time favorite events happen during the spring, and that’s not to mention the lazy time spent lounging on a breezy porch or riding around the neighborhood on our cruiser bikes. Southerners view early spring as a precious time. Days are getting longer and the nights are warming up which is a perfect combination to dine al fresco with friends or a significant other. It’s more than simply eating outside or just two Italian words that mean “in the cool air”— it’s a whole experience when done properly. It’s a perfect table setting for fresh fruits and vegetables, a soundtrack provided by nature, and casual entertaining at its finest.
In South Carolina, we like to think that by March we’ll be having our first lunches outside and by late April we’ll be able to have barbeques in the backyard. Dining at its best is found in pure outdoor settings that simply cannot be replicated within the confines of a walled and roofed structure. Even the most opulent interiors fail to achieve the splendor of a red sunset, and no amount of indoor originality can compare to the first sighting of seasonal fireflies. People relax more when dining outside. There’s a freedom that even the most spacious dining rooms can’t achieve, and alfresco dining has never been a more inviting sight or more crucial to our physical and mental health than during the pandemic. It’s literally a breath of fresh air.
Dining outdoors changes the whole atmosphere of the meal giving friends and family a feeling of security and inclusion. It’s when ordinary meals become a celebration. Perhaps you would prefer for spring to hurry up and move along so summer can finally have its day again, but I insist you slow down and enjoy the view. “Dinner is not what you do in the evening before something else. Dinner is the evening.” —Art Buchwald. Dining outside offers the chance to unplug from technology and recharge ourselves. And while there is no scientific evidence to back it up, food just tastes better when enjoyed outdoors. The average American spends 90 percent of his life indoors, so take advantage of these warm months, because in no time we’ll be scraping ice off of our cars again. Spring Fever is contagious but it doesn’t require a vaccine. Take the opportunity to remove your mask and enjoy the fresh air. Please don’t fight me on this, otherwise, I may suggest we settle this thing outside.
Clams in a Spicy Tomato Broth with Duke's Garlic Mayo
INGREDIENTS
For the Garlic Duke's Mayo Sauce
- ½ lemon, zested and juiced
- 2 garlic cloves, grated
- ½ cup Duke's mayonnaise
- 2 Tbsp. finely chopped chives
- Kosher salt and pepper to taste
For the Clams
- ¼ cup plus 3 Tbsp. extra-virgin olive oil
- 2 large shallots, thinly sliced
- 1 red chile (such as Holland or Fresno), thinly sliced, or ½ tsp. crushed red pepper flakes
- 3 Tbsp. tomato paste
- 2 cups cherry tomatoes, halved
- 1 cup dry white wine
- 48 littleneck clams, scrubbed (2 dozen per person)
- 6 Tbsp. unsalted butter, cut into pieces
- 3 Tbsp. finely chopped chives
- Pinch of red pepper flakes, optional
- Thick slices of country-style bread
INSTRUCTIONS
- Prepare a grill for medium heat. Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic cloveS into bowl and mix in Duke's mayonnaise and chives. Season garlic mayo with salt and set aside.
- Place a large cast-iron skillet on the grill (or stovetop) and heat ¼ cup oil in skillet. Add sliced garlic, shallots, and chile and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes.
- Add clams and butter to skillet and cover (if you don’t have a lid that fits, use a sheet of foil). Cook until clams have opened, 6–10 minutes, depending on size of clams and heat level. Remove skillet from grill; discard any clams that don’t open. Sprinkle with chives and crushed red pepper (optional).
- Meanwhile, drizzle bread with the remaining 3 Tbsp. oil and season lightly with salt. Grill until golden brown and crisp, about 3 minutes per side.
- Serve clams with toasted bread and reserved garlic Duke's mayonnaise.
