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HAPPY AS A CLAM
A clam is a mollusk, one of the two main
classifications of shellfish, (the other being crustacean). Mollusks are
invertebrates, (animals without a backbone), with soft bodies covered by a
shell. To further classify, they are bivalves, which means they have two
shells hinged together by a muscle. OK, enough zoology. Clams are simply
good to eat and nutritious. Three ounces of clam meat has less than one
gram of fat while being high in protein, calcium and iron.
People are generally advised from eating raw
clams. Raw clams can contain bacteria, (the most notorious being vibrio),
or pollutants from the water that are destroyed during cooking. Bacterial
infection from raw clams is not commonplace but individuals with compromised
immune systems should be leery. As for me, break out the cocktail sauce,
Tabasco, and lemon. The cost is the only limiting factor in my indulgence.
One thing is definite: never eat or cook a
dead clam. A clam that is already dead prior to cooking is more likely to
be infected with bacteria. Before cooking, throw away any that have
slightly opened and will not close when you tap on them. After cooking
discard any that didn’t open. Shellfish deteriorate rapidly and consuming
or cooking one that is already dead is asking for trouble.
Store your clams in the fridge, but not in
water or an airtight bag. It is best to consume them the same day you
purchased them. Rinse clams well with a small scrub brush before cooking
them to eliminate the grit. And never overcook clams or they’ll get
rubbery. The moment they open they’re done.
The three most common hard shell clams on the
East Coast, listed in increasing size are littlenecks, cherrystone, and
chowder clams. Littlenecks are ideal for clams on the half shell. I prefer
cherrystones for baked stuffed clams and clams casino. The chowder clams
are best chopped for use in soups and sauce. The most common East Coast soft
shell clam is the steamer clam, eponymously named for steamers. To the
delight of clam lovers on the East Coast and Pacific Northwest, clams are
available year round. OK, let’s make some clams.
CLAMS IN VEGETABLE BROTH
24 littleneck clams
One pint vegetable stock
One batch of scallions, chopped
Chopped parsley
Salt and pepper to taste
Place the clams, stock, scallions, salt and
pepper in a stockpot. Cover and cook on medium heat until the clams open.
Sprinkle with the chopped parsley and serve. A variation of this recipe is
sautéing the scallions with some garlic in olive oil first, and then adding
the stock and clams. You can also add hot pepper if you like. You will be
left with an ample amount of juice so make sure you have some bread for
dipping.
BAKED STUFFED CLAMS
12 cherrystone clams
2 tablespoons olive oil
2 tablespoons onion, minced
2 tablespoons red pepper, minced
2 garlic cloves, minced
6 ounces bread crumbs
2 tablespoons parsley, chopped
1 tablespoon grated Parmesan cheese
Cook the clams in a covered skillet over
medium heat until they open. Remove them from the shells and then strain
and reserve the juice. Discard half the shells. Chop the clams by hand or
better yet, in a food processor. Sauté the onion and pepper in the olive
oil until soft. Add garlic and sauté one minute more. Combine the onions,
peppers, and garlic with the bread crumbs, cheese, parsley, chopped clams
and reserved clam juice. Fill the shells and bake at 375 until just
browned.
LINGUINE WITH CLAM SAUCE
This Italian classic is a snap. All you need
to do is make your favorite homemade tomato sauce and then add whole clams.
I usually aim for a dozen clams per person. Add the clams to the finished
sauce, cover the pot, and cook at a medium heat until the clams open.
Sprinkle in an ample amount of parsley and adjust the salt and pepper to
taste.
Some cooks like a mixture of whole and
chopped clams. You can use littlenecks for the whole ones and use a few
chowder clams for the chopped. When the chowder clams open, remove and chop
the meat, and return it to the sauce. Be mindful that the clams will
release their juices during cooking. Make sure your tomato sauce has been
reduced to a suitable thickness or you will end up with a thin and watery
sauce.
White clam sauce is nothing more than a
garlic and oil sauce with clams added. Sauté garlic and onions in a fair
amount of olive oil. Some cooks also add some butter. Deglaze with white
wine, add the clams and cook until they open. Season at the end as you
would the red sauce.
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