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I like my soft crabs dredged in Old Bay seasoned flour and fried in butter. Then Vienna bread, mayonnaise, sliced vine ripe tomato and an ear or two of Silver Queen corn. Oh, and chilled cantaloupe for dessert. Ah, summertime.

I’ve never found any difference in taste. I use option 2 most of the time. However, if you plan on keeping the syrup around any longer than a day, go with the boil method. Water + sugar + microbes = science project.

Celebratory: Macallan 25
Guest: Macallan 12
Other Guest: Dewar's White Label
Table: Dewar's White Label

Here is the recipe I use.

Clam Dip

1 (6.5 ounce) can minced clams, drained with juice reserved
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon minced garlic
2 teaspoons lemon juice
Hot Sauce to taste (I use Tabasco)
Salt to taste (very optional - it depends on how salty the clams are)

1. Mix together the clams, cream cheese, Worcestershire sauce, garlic, lemon juice, and hot sauce until evenly combined.

2. Refrigerate the dip (and reserved clam juice) until cold.

3. Thin the mixture to your desired consistency with the reserved clam juice.

4. Add salt if necessary.

@J. Kenji Lopez-Alt

You are missing a > on the closing strong tag after insists.

@OOutos: Do you have any brand recommendations for sardines from Spain?

I've done it without any problems.

I don't understand the comment about Linda showing her support. She died in 1998.

You made a great decision. All you need is some Bar Keepers Friend for cleaning.

I too am a Reinhart fan. Bread Baker's Apprentice is a must have.

Guy = Poochie

That being said, I like Diners, Drive-Ins, and Dives.

I highly recommend Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn. It covers the subject well and is a must if you are new to curing meats.

One side note, It will take anywhere from 8 to 14 months to cure a ham.