As we talk to people about food, we find that there are many folks who are not sure about cooking mollusks, shellfish or crustaceans. When we ask about mussels, clams, oysters, or lobster, we often hear, "I don't make those at home." That makes us wonder "Why not?". They are easy to make, often do not need a lot of ingredients, and even if they are overcooked, they can be tasty. So, we want to make it easier for you, and we are going to share a simple, flavourful clam recipe that we use whenever we can get good clams.
First, let us be clear that there are many different types of clams. You may hear different names for each type, and that in itself can be intimidating. Simply put, there are hard shell clams and soft shell clams. Hard shell clams come from deeper waters, and soft shell clams live near the shoreline. Folks who live near the beach can go digging for clams at low tide. In fact, when I lived in the East Coast, my friends and I would go for clam digging and we would bring them home to have an amazing steamed clam meal. We often stayed at the beach and cooked them right by the shore.
So, how does one gather clams for steaming? Well, you look in the sand and you will see the air holes in the smooth sand surface. That is where you dig. Otherwise, you go to the fish monger and you ask for some clams. Many are named by the region from where they came. Ask the person at the counter and he or she will tell you which are the better ones for whatever you are making. We went with a typical variety, easily found Cherrystone Clam today.
Start by checking the clams. They have to be alive! But, how can you tell if they are? If you touch the shell at the hinge (the connected part where the shell opens and closes), you will be able to see the clam close up tightly. In fact, if the clam is alive, the shell should be shut. If it is already open when you buy it, that clam is dead and you need to discard it. Let's get to cooking them when they really open up!
For this recipe, you will need the following:
1-2 pounds clams
1/2 cup white wine
1 onion, chopped fine
2 cloves garlic, chopped
1/4 cup parsley, chopped
1 cup water
This is straightforward and should 15 - 20 minutes from start to finish. It will take five to ten minutes to chop the onion, garlic, and parsley, and to scrub the clams. Make sure to choose a pan with a lid!
Everyone talks about scrubbing the clams. We are going to do that. You want a soft bristled brush and under running water, rub the clams in the same direction as the groove on the shell. This will remove and release any stuck sand or dirt particles. Rinse these well under cool running water. Allow the clams to sit to the side while preparing the next steps.
With a little oil in the pan, sauté the onions and the garlic. Cook these long enough that they are translucent, without adding too much colour (if any).
Add the wine to the onions and garlic and mix well. Allow this to cook for about 5 minutes which allows all of the flavours to blend well. Now, add the parsley. Mix that around so it is well distributed in the pan.
Add the clams. Do not drop them from a height. Make sure that the clams are spread around the pan forming a single layer. Add the water to the pan. Now, put the lid on the pan and watch the magic.
Watch the pan as the liquids start to boil. You will see the steam build inside and you will see clams starting to open wide. It becomes more exciting. Boil this mixture long enough for all the clams to open.
Then, remove the clams from the pan, and leave the liquid on the stove to reduce. Spoon the clams into a bowl and set them aside. Reducing the liquid takes about 5-6 minutes. You want all the flavours to come together, and when the liquid is cooked away so there is half the amount left in the pan., that is when you can move on.
Pour the reduced liquid from the pan over the clams. You may note that all of the pieces of parsley and onion will settle into the open shells of the edible clams. Good thing we used a bowl! Serve only the open clams. (We had to discard two of our clams since they did not open.) This can be served with a crusty bread to absorb the liquid, or serve it over pasta or rice, and use the clam cooking liquid in place of tomato sauce. Then, you can share how easy this was to make with your dinner company. Enjoy!
"The Doctor of our souls has placed the remedy in the hidden regions of the soul."
By St. John Cassian
Source of this quote: http://www.azquotes.com/author/23687-John_Cassian
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