The first time I visited Kiptopeke State Park was about two years ago, and I made a mental note to bring my family back for a camping and fishing trip.

The next time I visited wasn’t with my family but I was lucky to be able to go out on a fishing boat to shoot a video about the park. Dolphins were swimming beside the boat as if they were performing a dance just for us. The dolphins with the view of the Chesapeake Bay in the background is an image I will never forget.

When deciding where I would prepare this month’s dish for the Cabin Cooking segment, Kiptopeke State Park was the perfect choice. We reserved a lodge, and I called some friends to join me for dinner so they would be able to taste the dish and give me their approval.

The park is only minutes from local farms and shellfish shops where you can purchase fresh produce and locally caught fish. We picked up clams from Nottingham Clams and Seafood, where we were personally invited by the owner to join him this summer on his boat when he goes out to the clam beds, so we can see first-hand what happens behind-the-scenes. After picking up the clams, we took a short drive back to the park to prepare the dish before my friends arrived.

The lodges at Kiptopeke State Park are perfect for entertaining. The oversized kitchen opens up to the dining room and living room so I was able to enjoy my friends’ company while cleaning up and preparing dessert. Conversations and cocktails by the fireplace was the perfect way to end the evening. And my friends approved this month’s dish so hopefully you enjoy it as much as they did.

Check out this month’s Cabin Cooking video and recipe – Spaghetti with Clams in a White Wine Sauce with Garlic Bread. The list of the ingredients you will need are below. 

This recipe is hearty yet light, and will be on your plates ready to eat in under 30 minutes.

Enjoy!  Until next time…

Here’s what you’ll need for the pasta:

1 lb dried spaghetti

½ cup evoo (extra virgin olive oil)

2 shallots, thinly sliced

5 to 7 garlic cloves, finely chopped

2 ½ pounds little neck clams, scrubbed clean

½ cup fresh parsley, chopped

½ cup dry white wine (pinot grigio)

2 tbsp unsalted butter, diced

Sea salt and ground pepper to taste

1 lemon, zested

2-3 roma tomatoes, diced

 

Here’s what you’ll need for the garlic bread:

1 loaf Italian bread

5 tbsp butter, softened

2 tsp evoo (extra virgin olive oil)

3 garlic cloves, crushed

1 tsp dried oregano

Salt and pepper to taste