On the last night of ‘what it’s like’ in Avalon, on the Jersey Shore (more like Jersey Cape), we are s l o w l y packing up and getting ready to head back to NYC. We’ve all agreed to stay in (again!) tonight so that means cleaning out the frig, using up what we can, and ordering as much take away as we need to feed our crowd, together for one last night…
But…no takeaway pizzas for this crowd…
Hellllllooooo Avalon Seafood!!!
I’ve been waiting for you.
While I think we have some of the best fishmongers around us back ‘home’ in London, there is something so succulently satisfying about indulging in locally caught, served, and in our case prepared seafood.
Clams, scallops, shrimp, crabclaws, flounder, halibut, cold water lobster…
Dad and I went to order for the house and everyone was concerned we may get carried away and order too much. We promised to show some restraint as we did not want to waste a morsel of Avalon’s latest catch.
While we were gone, BIL had to fend for himself. Fortunately, we had not yet cleaned the BBQ…
and SIS put any remaining local Jersey tomatoes to good use…
At Avalon Seafood’s counter, Dad and I see all of the platters on offer and we just can’t control it now. We KNOW that we are over ordering but it IS our last night afte rall…and everything just looks so tempting…and it would be a shame to not try any (or all) of it…right?!?
Anyway, we have faith in (most of us) devouring these delectable sea creatures so carry on with our order.
As we walk out with 5 rather LARGE brown bags, I wonder if we have triumphed or failed in some small way. Hmmm…
Here is our order…
50 Steamed Little Neck Clams (served with drawn butter and lemon)
50 Steamed U-Peel Shrimp (seasoned with Old Bay seasonings
8 – (10 oz portion) Deep Sea Scallops drizzled with butter and lemon
Broiled Fresh Swordfish – center cut loin fillet and
Broiled Flounder – (which I grew up with but for some reason is called ‘fresh local fluke‘)… which I will have to investigate another time and/or trip as I have no idea what fish it is but now know that it is light and flaky, yet firm and plump and lightly seasoned with Old Bay and a sprinkle of salt seasoning is DIVINE!
There are only a few clams leftover and I am inspired to make a Manhattan Clam Chowder to take away with us on the road tomorrow.
We have wined and dined so well in Avalon and will miss it.
See food…test. Sea food fest.
*Due to concerns that the Avalon Department of Public Works may uncover the true identity of the individuals with the overflowing recycling bin (pail) still on the pavement (curb), I will finally show some restraint and NOT disclose the other clean up effort that went on for any and all remaining bottles.