Clams’ briny juices scream of the ocean, making them extra delicious in the summer. Here are seven ways to prepare them.
1. Raw. Yep, just like oysters, clams (if you can shuck them) are fantastic raw. Their sweet, pleasantly chewy flesh is especially delicious with cocktail sauce.
2. Steamed. Cooking clams in a pot is all about saving every last bit of that delicious briny liquid. If you add nothing more than butter and water, you’ll have a tasty dish. Sautéeing a little garlic first never hurts, nor does swapping the water for wine, beer or sake. Add plenty of herbs just before serving and eat. To really make the most of the juices, either toss the clams with pasta or serve with plenty of bread for dipping. And if you really want to gild the lily, add chorizo, sausage or salami. Or foie gras. Yes, you read that right.