Monthly Archives: May 2011

Sarah Slifer Upcoming Performances

Greetings to all and happy spring.

here are 2 performances coming soon to excite the senses and the mind:

Saturday May 14th, 11AM, Derby Sq. in Salem, MA

Massachusetts Poetry Festival presents “Apollonius of Tyana”, a dance-play by Charles Olson

adapted and performed by:

Sarah Slifer as “Apollonius” – dance / choreography

Matthew Swift as “Tyana” – narrator

Mark Wagner, Elote Villanueva , Adam Zelny – music

more info at

here’s a preview-


Thursday June 30th, 5:30PM,  Peabody Essex Museum in Salem, MA

Summer Evening Series, $10 gen admission

For this evening at the museum I’m making a dance performance piece specifically for Susan Philipsz’ sound installation in the East India Hall.  Philipsz is the most recent Turner Prize (UK) winner.

Dancers: Meghan McLyman, Emily Kulik, Katie Jennings, Kristen Calder, and Sarah Slifer.

more info at

Making Baked Stuffed Clams with Clark Dexter…YUM!

Here it is, friends!

A new episode of Inspired Cooking airs on Cape Ann TV tonight at 8:30 and the show features one of my favorite guests the talented Clark Dexter!  Clark is a legend in the restaurant industry around here and is food can’t be beat.  Clark makes food that brings me back to my childhood–great memories of eating at The Hearthside in Essex for special occasions and enjoying every second of it!

Although this recipe is not exactly like the stuffed clams that Clark served at the restaurant he said it is pretty darned close.  So go and get some clams and treat yourself and your family to some excellent baked stuffed clams!

BAKED STUFFED CLAMS recipe by Clark Dexter

6 Cherrystone Clams
12 oz. Water
(2) 6 ½ oz. Canned Chopped Clams drained, reserve liquid
1 Med. Shallot – Chopped fine
6 Tbls. Butter
6 Tbls. Flour
2 Tbls. Fresh Parmesan Cheese
2 Tbls. Bread Crumbs
1 Tbls. Sherry Wine
1 Dash Tabasco Sauce
½ tsp. Worcestershire Sauce
1/8 tsp. White Pepper

Wash Cherrystone clams and put them in 12 oz. of water.

Bring this to a boil and cook until clams open. Remove clams and retain the water and the shells that the clams were cooked in.

Remove clams from shells and grind or coarsely chop.

Sauté shallots in butter until soft about 3 minutes.
Add flour to make your roux and cook about 3 minutes.

Add the rest of the ingredients to the liquid the clams were cooked in.

Next add the roux, cook until thick, then add the clams.
If the mixture seems too thick, add a little of the clam juice from reserved canned clam juice.

Let this mixture cool for a few minutes.


2 cups of fresh bread crumbs
1 cup of milk crackers
¼ lb. Butter
1 clove of finely chopped garlic
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1/8 tsp. celery seed
1/8 tsp. onion powder
1/8 tsp. Italian seasoning which consists of marjoram, thyme, rosemary, savory, sage, oregano, and basil.
1/2 cup fresh parmesan cheese

Melt butter in a large frying pan. Add onions, garlic and celery to pan and sauté until soft ( about three minutes). Add seasonings and parmesan cheese. Cook about one minute.
Turn off heat, add bread and cracker crumbs.

With a tablespoon, put clam mixture into clam shells, not over-flowing the shell.

Now top with crumbs.

Bake at 375 degrees for about 25 minutes on a baking sheet until the clams are golden brown. Serve with fresh lemon wedges.

*You can make the clams up ahead of time and refrigerate for up to three days.  They also freeze very well and can be kept frozen for up to three months.    If frozen, it’s best to thaw before cooking.*

This is my plate of clams…..I dug in the minute I could!

Thank you again Clark for sharing your recipes with us and I look forward to shooting another episode soon!

The Daffodil Project in Rockport

Thanks to the work of Rockport Garden Club, the town was filled with the cheerful sight of thousands of daffodils this Spring. And the best part is, this is only the first stage of a three-stage process. Peggy Coonley, who conceived the project and brought it before the Garden Club, planned for what will eventually be 9,000 new bulbs planted throughout town, both in existing public gardens and in town spaces that aren’t cultivated, like along a stone wall bordering a town field on South Street (the spot pictured in the photo). 3,000 bulbs were planted last fall with 3,000 more due to be planted in 2011. The final 3,000 bulbs will be planted next year.

As you can imagine, this is a major undertaking, the cost of which has partially been underwritten by a grant, with the Garden Club fundraising to cover other costs incurred. The Garden Club will be selling daffodil bulbs to help fund the project along with their other ventures, such as the annual scholarship awarded to a Rockport High School student. So make plans to join the daffodil project by purchasing your bulbs from the Rockport Garden Club – available at their booth at this fall’s HarvestFest as well as in other venues. And if you see a Garden Club member be sure to say thanks. Our Spring has been brighter because of their efforts — and that’s no small thing in gray New England.

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