Manila Clams with Shiro Dashi and Basil
Clams are often covered and gently steamed until they open. Here, chef Trigg Brown cooks them uncovered over high heat to coax steam from the cooking liquid and concentrate its flavor at the same time. The result: tender, juicy clams with a rich, reduced broth in only 15 minutes.
Steamed Clams with Tomatoes and Basil
A clam injury? I know it sounds improbable. They donāt have pincers, like crabs. Or claws, like lobsters. And yet, there I stood, at last yearās Memorial Day picnic, my shucker in one hand and the other raised over my head, bleeding into a makeshift tourniquet made from my hostsā ornamental kitchen towel, attracting a lot of the wrong kind of attention. The wound healed, but I donāt shuck clams any more. It feels too risky.As the anniversary of my clam encounter drew near, I began to wonder, how was I supposed to cook clams this summer without shucking them? But then, an inner voice reminded me of the generosity of the clamānamely, its willingness to be steamed open.This recipe starts by cooking down some cherry or grape tomatoes in garlic oil in a Dutch oven until they take on a jammy consistency, which intensifies their sweetness. The clams go into the pot with some white wine (use a good one, and drink the rest), where they are slowly coaxed open until their briny, sweet juices run free and mingle with the tomatoes. Finish the dish with a fistful of perfume-y basil, or whatever tender-leafed herb you have on hand. There will be plenty of brothiness to soak up, which I recommend doing with bread that has been grilled with olive oil and rubbed with garlic just as it comes off the heat.I like rolling up my sleeves and serving the clams straight from the pot, which invariably turns the meal into a communal affair of bumping each otherās elbows out of the way to get to the bottom where all the good stuff generally lies.As youāll clearly need more than the wine youāve cooked with, I recommend moving on to a light- to-medium-bodied red such as PelavergaāCastello di VerdunoĀ is one of my favorite producers. PelavergasĀ are reasonably priced, bright, and pair well with just about anything. There are only a handful of producers who grow the varietalāwhose DOC is located right outside Baroloāso you can enjoy your glass even more knowing that youāre getting a Barolo-like wine for a fraction of the price.
Rhode IslandāStyle Clam Stuffies
Quahogs, also known as chowder clams, are the Godzilla of the bivalve kingdom. As big as a fist, their meat is full of briny flavor but can be a bit tough when cooked. The solution? Steam and chop the clam meat before folding it into a stuffing with good company: Portuguese linguiƧa, red bell pepper, garlic, and fresh herbs. Packed back into their shells and roasted, āstuffiesā are a hearty way to enjoy quahogs and a staple of summer meals in Rhode Island.
Baked Clams with Bacon and Garlic
In this ultimate version of baked clams, chef Daniel Humm includes chopped clams in the filling, doubling down on briny clam flavor. Bacon, parsley, lemon and a touch of Parmigiano-Reggiano cheese add a savory, herby kick.Ā Slideshow:Ā More Clam RecipesĀ
Clams Carbonara
Boston chef Matt Jenningsās pasta combines two beautiful things: salty, rich carbonara and spaghetti alle vongole, prepared with briny New England clams.Ā Slideshow:Ā More Clam RecipesĀ
Wu-Tang Clams
Chef Richard Blais says he has an affinity for ā90s hip-hop, which is why he chose to name his Chinese-style clams after the Wu-Tang Clan. Incorporating sesame oil, ginger, Chinese pork sausages and bok choy, this is the be-all, end-all of clam dishes.Ā Slideshow:Ā More Clam RecipesĀ