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January 9 #528 Clams for a Winter Meal Well, it’s the dead of winter. So what’s hot? Believe it or not, it’s a great time for shellfish! It’s prime oyster season, for one thing, and up north, the lobsters are snappin’. The whole range of shellfish is an interesting topic. Our local groceries carry an abundant assortment, and what you can’t find around here, you can order via the Internet. Most Marylanders think first of oysters this time of year. But don’t overlook the clam. Eaten raw, fried, steamed, baked or stewed, the clam is a tasty little mollusk that deserves our attention. On the Eastern Seaboard we most frequently encounter the Quahog, particularly the two smaller types, the Littleneck and the Cherrystone. Other varieties found in the US include the Pismo, the Butter Clam, the Longneck, the Manilla, the Razor Clam and the monstrous Geoduck. Tender clams such as the Cherrystone are delicious raw, or delicately and quickly cooked. Tougher varieties like the Manilla are best fried or cut up and stewed patiently in a chowder. Whatever variety you encounter, be sure that the clams are tightly closed (dead clams open up) and have a fresh odor. Anything suggesting ammonia indicates serious freshness problems. Clams keep very well if refrigerated over several days. Do not keep them in fresh tap water, or they will drown. If you want to clean the clams of any intestinal residue, place them in a large jar of salty water and sprinkle in several tablespoons of corn meal. The clams will ingest the corn meal, and expel the undesirable waste. The clams not only clean up, but carry a bellyful of tasty cornmeal that shows well during cooking.
Linguini in Clam Sauce A Radio Kitchen Original Recipe 16 oz. linguini – cooked, drained, tossed in olive oil and kept warm 1 small yellow onion, chopped cup extra virgin olive oil 1 cup dry white wine 24 little neck clams, cleaned Salt and pepper to taste
In a large sacue pan heat the olive oil until just smoking. Sauté the garlic and onion until golden. Add the clams and their juice and the white wine. Reduce the heat and simmer until the liquid has been reduced by half. Add the fresh clams and cover the pot. Steam the clams until they open. Discard any unopened clams. Stir in the parsley, season with salt and pepper and spoon equally over the linguini. True Italians wouldn’t think of grating cheese over any pasta with seafood, but I’m all for it! It’s your call.
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