Clams

Their is a first time for everything, and last week marked our first time cooking clams. Wes and I first ordered clams at Pok Pok a while back and were amazed by how delicious and yummy they were. I had never experienced clams outside of San Francisco's Pier 39 Clam Chowder, so handling shells and teensy-tiny forks was another major first. After such a positive experience we ordered them yet again at a little restaurant we like to call Clyde Common: again, delicious. We both "oo" and "ah" over handling the shells every time. The tactile experience is quite unique. Anyway, all of this is to say that last week we decided to bring clams into our kitchen.
We found a very simple recipe, using only: clams, garlic, olive oil, butter, white wine, and parsley. And is served with crusty bread for dipping. It was very successful and surprisingly easy. Below is the recipe, if you are the slightest bit interested I urge you to try it out! Check out the full recipe here.

First, give them a salt bath so that they release any and all dirt. Clams are sand-dwellers so this stage is necessary. This was also the stage in which it dawned on us- these suckers are alive. It's quite fun to sit and stare. Be patient and you'll watch one jitter a bit or watch the bubbles surface. *bloop, bloop!*

 

scrub-a-dub

 

No worries little guys, you're just going into a "sauna," to die a slow steamy death.

(sorry, I make it so appetizing don't I??)

 

mmmm lots o' garlic

 

And into the steaming bowl! They cook quickly. This is what it looks like as they just begin to pop open. After all or most of them have popped open the clams are ready. Discard any that do not open, this means the clam was in fact dead prior to cooking and not fresh. :/

  Serve up in low-bowls with crusty bread, noodles, or rice.

 Enjoy!

 And don't forget a bowl to put all of your empty shells into.