How many times have you actually yearned for a bowl of clams? Probably not too many. Clams seem to play dress up with the garnish in a market’s seafood case, appearing as nothing more than an ornamental. Who actually buys those things? Unfortunately these hard shelled delicacies are not on the shopping list of too many diners here in the US. Is it because of the shells? Is it their seemingly complex nature? Nevertheless, Seafood for the Future has decided it is time to start selling the clam.
Before digging into the clam, we wanted to get into the minds of the shopper to see why a lifetime supply of clams might not be on their wish list. After asking 30 people what they consider when buying seafood, 27 of the 30 answered freshness (let’s just assume they didn’t know sustainability was an option). This is an understandable response considering it can be very deceiving buying seafood in the market, especially given all the trickery associated with storage, labeling, and the use of preservatives. It is, however, universally accepted that live seafood is always freshest. So here is a fact that could perk the palettes of even the most-cynical shopper: Clams are always sold alive, in essence making them the freshest seafood in the market.
How about sustainability? It is important to note that most of the clams sold in the market are farmed, and all of them are sustainable (so think twice about saying farmed seafood is bad). Farmed hard shell clams do not need to be fed; clams grow organically by filtering plants and micro-organisms from the water, essentially cleaning the water in the process. Clams are a heart-healthy choice, as they are low in fat and rich in omega-3 fatty acids. In addition the protein level of clam is much higher than that of red meat with very few calories.
But in the end, a true gourmand would genuinely assert that clams reign supreme because they are delicious and simple to prepare.
There are three steps to be taken into consideration when cooking clams:
1. Rinse the clams and make sure they are devoid of excess dirt.
2. Add whatever delicious ingredients you want right into the pot to make clams in a broth, or just walk straight to the grill and throw them right on there.
3. Get your hands dirty and dig in.
Here are a few simple ideas and tips:
Note-always assume about 1/2 pound of clams per person
Drink suggestions: Riesling, Chardonnay, Beer (Pale Ale)
Grilled clams with BBQ Sauce
After the clams are clean, place them directly on the grill and cook until the shells are open. With a small brush slather the meat with your favorite BBQ or steak sauce and eat right off the grill.
Steamed Clams with Zucchini, Tomato and Chickpeas
In a pot add your steams clams, one can of garbanzo beans, sliced zucchini, a dash of wine, water and some fresh herbs. Cook until the clams are fully opened. Soak up the juices with a large crusty baguette.
Sauteed Clams with Garlic Butter
In a hot pan with olive oil add two cloves of chopped garlic, clams with the shell on and some fresh parsley. Saute until the clams are open. Pour the butter into a bowl over the clams when finished.
Are you hungry yet?
