JK they are butter clams. Plus manilla and horse clams.
I welcome you to join me in the Pacific Northwest this week for one of my favorite things about this rainy, mountainous landscape- clamming.
Nestled in the foothills of the Olympic Mountains is the Hood Canal that has the perfect combination of incredibly low tides and nutrient rich, cold sea water which creates the perfect clamming conditions this side of the…Hood Canal?
Anyways, our favorite clamming beach had a surprise, short Spring Dig season so we packed a lunch, grabbed our pup and shovels, and headed the to beach for the weekend. We left the weekend with 160 clams to get through over the next week and here’s what we made.
Neil’s Beach Sammy
Takes: 3 minutes
Makes: 1 Sandwich
Mise: Everything Bagel, Cream Cheese, 1 Roma Tomato, White Onion, Sliced Turkey, Sliced Roast Beef, Spinach
1. Slice Bagel in half and liberally spread cream cheese on each half.
2. On bottom half, stack roast beef, turkey, thinly sliced roma tomato and white onion, and spinach to your tastes. Then, top with bagel top.
Becca’s Beach Sammy
Takes: 3 Minutes
Makes: 1 Sandwhich
Mise: Sourdough bread, sliced. Roast beef, mayo, dijon mustard, cheddar cheese sliced thick, onion, spinach.
1. Take two slices of sourdough bread and spread with mayo and dijon on each half.
2. On bottom half, stack roast beef, cheese slices, onion, and spinach to your tastes. Then, top with other bread slice.
Paella
Takes: 45min -1 hr
Makes: 6 large servings
Mise: 4 cups of chicken broth, 1 tsp Saffron, Olive Oil, 1 medium onion, 1 bell pepper, 14 oz diced tomatoes, 3 cloves garlic, 1 1/4 c Arborrio/Paella Rice, 2 Chorizo Sausage Links, 1 lb fresh squid, 1/2 lb fresh shrimp, 20 cleaned clams, parsley, salt, pepper, lemon.
1. In a pot, heat 4 cups of chicken broth with saffron to steep. Season with Salt.
2. In a large, high walled, pan, heat 1/4 cup Olive Oil over medium-high heat. Add 1 diced onion and saute until translucent. Add 1 chopped Bell Pepper and Sliced Chorizo Sausage and cook for 3-4 minutes. Add minced garlic cloves and saute for 1 minute. Add 14 oz can of diced tomatoes, season, and let simmer for 5 minutes.
3. Pour in 1 and 1/4 cups of rice and stir until rice is thoroughly covers with the tomato mix. Slowly add broth to paella. Season. Do not stir the rice after this point!
4. After 10 minutes, place sliced squid and clams into mix to cook. Season. After another 5 minutes, add the shrimp.
5. Once the water has been completely absorbed, about 15 minutes later, remove from heat, cover, and let sit for 10 minutes fore garnishing with parsley and lemon wedges and serving.
Linguine and Clams
Takes: 30-45 Minutes
Makes: 4 Servings
Mise: Salt, 9 garlic cloves, 4 ounces sourdough or country-style bread, crusts removed, cut into ½-inch pieces, 2 tablespoons plus ¼ cup olive oil, plus more for serving, 2 teaspoons finely grated lemon zest, ½ teaspoon crushed red pepper flakes, plus more for serving, ⅓ cup dry white wine, 2 pounds littleneck, clams (about 24) or cockles (about 32), scrubbed, 12 ounces linguine or spaghetti, ½ cup finely chopped parsley, 2 tablespoons unsalted butter
1. Do This: https://www.bonappetit.com/recipe/best-linguine-and-clams
Clam Chowder
Takes: 45 minutes
Makes: 8 Servings
Mise: 20-30 clams, 2 Yukon Gold Potatoes, 1 Large White Onion, 3 Celery Ribs, 3 Cloves Garlic, 4 Tbs Flour, 4 Tbs Butter, 1/3 cup White Wine, 3 cups Whole Milk/Half and Half, Parsley, Thyme, Bay Leaves, Salt, pepper.
1. Prep the vegetables and save any skins, ends, etc: Dice Onion, dice celery, mince garlic. Cube potatoes and save in cold water to avoid oxidation.
2. Make the Stock: In a Dutch oven or Pot, add onion skins and ends, celery ends plus a rib, and garlic ends and skin plus one clove. Then, add clams and 1/3 cup water. Place lid on pot, turn heat to medium-high, and steam for 8-10 minutes until clams have opened. Remove clams from pot, separating shells from meat, discard any clams that haven’t opened. Pour remaining liquid in the pot into bowl with strainer on top to catch all vegetables. Discard vegetables, set stock aside.
3. Place pot back on stove, add 2 Tbs of butter and turn on medium heat. Add onions, celery, garlic, and potatoes. Cook for 5-7 minutes. Add 2 additional Tbs of Butter and melt. Sprinkle 4 Tbs of Flour over mix and stir constantly. Cook off flour for 2-3 minutes. Deglaze with white wine, stirring constantly. Then, then stirring, slowly add clam stock and milk. Chop clam meat into smaller pieces and add to pot. Then, Add 1-2 Bay leaves, two large whole springs of Thyme, and 1-2 Tbs of chopped fresh Parsley. Bring to boil, reduce to simmer.
4. Simmer for 15-30 minutes, or until potatoes are cooked and soup is reduced to desired thickness. Season liberally with salt and pepper, remove pay leaves and thyme sprigs. Serve and enjoy!
Seafood Curry
Takes: 20 Minutes
Makes: 6 Servings
Mise: Vindaloo Sauce, Coconut Curry Sauce, 1 Large White Onion, 1 Bell Pepper, 2 Large Carrots, 1 cup frozen peas, 1 medium head of Broccoli, leftover shrimp, leftover squid, 20-30 clams, parsley, salt, pepper, Jasmine rice.
1. Make rice per package instructions
2. In a large pan, drizzle oil and heat to medium heat. Add diced onion, bell pepper, and carrot, cut broccoli and cook for 5 minutes.
3. Cover in half Vindaloo and Half Coconut Curry sauce. Season. Add seafood and peas. Cover and cook for additional 10 minutes.
4. Finish by seasoning and sprinkle chopped parsley. Serving over rice.