Greetings from Carrboro,
Tom dug them on Tuesday. You know, two days ago. He texted from the boat. Last year, I sat with him on that very boat and ate raw clams with him, freshly dug from the shallows of eastern Virginia. Seaweed grew all around the bed. We walked in knee-deep water, barefoot in the silt. The day I was there we had to pull a predator conch off of the clams. Who knew conchs ate clams? Not me, for sure.
God, the clams were delicious. Standing there, Tom and I talked about how odd it was that clams weren’t a bigger deal in the South. And the irony that, come July, refrigerated trucks would line up one after the other to carry all of these southern clams up north. By the millions. My guess was that the renewed southern love affair with oysters would open the door to southerners eating more clams. And loving them.
Well, here goes. Starting tonight, Thursday, Acme will start serving those clams. It’s our take on clams casino with bacon, sweet & spicy peppers, garlic, and some of that remarkable Georgia olive oil. One bite and you’ll see what I’m talking about. And what better day to kick things off than on our Thursday night Half-y Hour extravaganza. Perfect oysters on the half-shell – all at half-price for half the night (5:30-7:30). A delicious dozen for only $12. You gotta admit, that’s not a lot of clams.
This weekend at Acme: Shooting Point oysters on the half shell. Spring risotto with Elysian Fields chantenay carrots. Spaghetti squash “cacio e pepe.” Negronis. Pan-seared sea scallops. Cast-iron skillet cornbread. Prime bone-in ribeye with beef fat roasted potatoes. Pecan-crusted fried chicken. Beef short ribs with bourbon mushrooms. Carolina crab cakes. Butterscotch pudding. Bourbon on the rocks. Springtime carrot cake with orange cream cheese frosting. Your almost-springtime patio oasis awaits you.
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
The Staff at Acme
Reservations 919-929-2263 or online.