Trawler Lifestyle | PassageMaker Magazine & Events

STEAMED CLAMS

Let clams clean themselves in a bucket of salt water. After 24 hours, pour out salt water. Cover bottom of cooking pot with about 1 inch of fresh water and place over heat. When boiling, add several tablespoons of chopped garlic and clams. Steam clams until they open. Serve with melted butter and lemon.

SOY FISH

Cut l lb. of whitefish into 1-inch squares and coat lightly with flour. Sauté in olive oil and garlic; set aside.
In saucepan, combine the following ingredients:
1/4 c. chopped green onions
1/3 c. soy sauce
1/3 c. sugar
2 T. wine vinegar
2 T. rum
Simmer 2 minutes; pour over fish. Serve fish and sauce over rice.

I'm an avid reader of PMM, andI'm looking for a past article or a suggestion regarding the correct way to assemble and use a shock bridle when anchoring. I have an all-chain rode, and I know a shock absorber of some sort is recommended so as not to break the set loose when the chain tightens.
David Wills
Virginia Beach, Virginia

You'll find answers to many of your anchor bridle questions on our website, www.passagemaker.com. Look at our Web Exclusives archives listing to read "Snubber FAQs" and "Sizing the Capable Snubber," both by Rudy and Jill Sechez. You might also want to check out our "News & Notes" brief on the Shockles Anchor Snubber, which you'll find under the Web Extras for the September 2010 issue. Hope this helps!-Christine Alhambra