Clams are plentiful this Summer in our waters, our Long Island Sound. Incorporating clams into your diet allows you to enjoy the taste of the sea while supporting your cardiovascular health.
Littlenecks, topnecks, cherrystones and chowder clams are the different sizes of clams (listed from smaller to larger). Littlenecks are the sweetest available, great raw on the half shell or steamed. Topnecks are often used for baked clams. Cherrystones are usually chopped and used for a spaghetti with clam sauce. Chowder clams are used for Clam Chowder soup.
Avoid buying imported farm raised clams.
CLAMS PREPARATION:
1. Place the clams on ice and refrigerate until you are ready to cook, usually the same day.
2. Prior to cooking clams, place the clams in a bowl of cold water with a pinch of salt. This will help the clams spit out any sand that may be inside. Use a clam brush or dish cloth to wash each clam.
INGREDIENTS: 18 clams serves 2 people
· 3 tblsp of extra virgin olive oil
· 6 cloves of garlic – sliced
· 2 scallions chopped
· 1 tblsp of Dijon mustard
· 1 handful of chopped parsley
· 1 tsp of red pepper flakes
· 1 tsp of salt
· 2 tblsp of unsalted butter
· ½ cup of white wine
(To add interest, you can include sliced green olives with pimentos or slices of chorizo sausage)
DIRECTIONS:
· Heat olive oil over medium heat
· Add sliced garlic and saute till lightly golden
· Add scallions, Dijon mustard, butter, salt & pepper flakes
· Add clams
· Add the white wine and cover
· Steam for about 10 minutes till clams open
and absorb some of the broth
· Add the chopped parsley
· Plate the clams and garnish with fresh parsley leaves
· Serve with a crusty French bread or ciabatta bread
Great as a first dish or appetizer. Can also be served over linguini or spaghetti, a favorite for many. In the Italian culture and certainly when travelling in Italy, grated cheese is never served with clams. It is forbidden,but the choice is yours. Mangia bene!
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