Dining

Recent Blog Posts

Highest-Ranking NASA Woman Ever Prepares For Re-Entry To Private Life
Thu Dec 4, 5:12 PM
State School Board Member Cynthia Dunbar Still Bringing The Loony
Thu Dec 4, 4:46 PM
Knowles Sisters' Ike Benefit Cancelled
Thu Dec 4, 5:02 PM
SugarHill Goes Live on the Web
Thu Dec 4, 3:04 PM
Hot Squash Soup
Thu Dec 4, 10:41 AM
The Recession Affects Free Booze In Houston, Unfortunately
Thu Dec 4, 8:20 AM
Ten Other Instances of "Sloppy Seconds"
Thu Dec 4, 12:32 PM
Texans Long Snapper Bryan Pittman Suspended
Wed Dec 3, 12:09 PM

National Features >

Phoenix New Times
Pen Pal
The nation's oldest Death Row inmate probably won't ever be executed. But he sure loves to write letters.
By Paul Rubin
Miami New Times
Budget Ballin'
South Florida's lawless exotic rental car industry keeps rolling.
By Gus Garcia-Roberts
Seattle Weekly
Hot and Frothy
If you thought Seattle couldn't fetishize coffee any more, you haven't been to a "cupping" yet.
By Jonathan Kauffman

write to the editor | email a friend | print article | write your comment

Drunk Clams at the Tilted Kilt Pub and Eatery

By Paul Galvani

Published on February 26, 2008 at 1:58pm

Who knew they drank? It takes 15 minutes to get the clams drunk enough to serve at The Tilted Kilt Pub and Eatery (2000 Highway 6 South, 281-496-5458). But it's time well spent, because the "drunken clams" ($13.95) are a very special appetizer. The clams are steamed in Guinness for a quarter hour, imparting a slight bitterness to the delicious broth. (If you're gonna get drunk, you might as well do it with Guinness.) Sucking down the clams, spicy red pepper flakes announce their presence at the back of your mouth, and garlic and parsley round out the flavors. Each order comes with a couple dozen clams in an enormous serving bowl, along with some garlic bread.