Texoma Living Well Magazine March/April 2018 | Page 46

Beer-Steamed Clams with Fennel and Tarragon
“I
f my father had not become a legend-
ary designer, he would have proba-
bly have become one of the top New
York restaurateurs. If dad was prepar-
ing a formal dinner he would fly in the fresh-
est of seafood and shell fish. If he planned
a casual dinner for family and friends, he’d
drag me down to the docks or seafood mar-
kets and teach me how to properly select
oysters or clams. Long after dad had sold
his Colonial home in Sands Point, Long Is-
land, he’d enjoy driving me to the local bay
to teach me how to feel for clams. Always
a disciple of form and function, he used his
La Creuset dutch ovens for everything from
cheese soufflés with truffles at La Cense to
clams and beer in Miami.”
—Laurence Loewy 1995,

as told to David Hagerman
1958 Raymond Loewy Line of Cookware
In 1958, acclaimed industrial designer Raymond Loewy created a new and
unique line of cast iron cookware to add to the world-renowned range of Le
Creuset. Internationally famous for his designs for some of the most well-known
consumer brands, Loewy created a striking, evocative design, which Le Creuset
is re-introducing in a limited release. They include this Dutch oven, a skillet, and
saucepan. They come with a lifetime guarantee and the promise of outstanding
results time after time.
Available online or through the factory Le Creuset store at the Galleria Dallas.
Limited availability from Le Creuset.
www.lecreuset.com
BEER-STEAMED CLAMS
WITH FENNEL AND TARRAGON
Serves 10 or more
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2 tablespoons olive oil
1 large