Clams with Black Bean Sauce (and Fresh Basil)

I've seen this dish served up both ways, with fresh basil and without. It tastes pretty good either way when clams are in season. In this region, Manilla clams are both farm grown and local to the Puget Sound. These clams come from the Hama Hama river delta. Wash the clams in cold water and scrub the shells with a stiff brush before using. This helps to release any dirt in and on the clams.

Clams with Black Bean Sauce and Fresh Basil

Ingredients

2-3 tbsp olive oil
2 large garlic cloves, chopped
1 tbsp fresh ginger, peeled and thinly sliced
1 large whole scallion, chopped
1 tbsp fermented black beans, coarsely chopped
1 tbsp light soy sauce
2 tbsp dry sherry (or Shaoxing rice cooking wine)
1/4 c fresh basil, sliced into 1/4" thin strips
1/2 tsp granulated sugar
1/2 c water
1 tbsp cornstarch dissolved in water.

Directions

1. In a small prep bowl, combine garlic, ginger and scallions. In a separate prep bowl, have lightly chopped fermented black beans. In a third prep bowl, combine soy sauce, sherry, and sugar. In the fourth prep bowl, combine cornstarch with enough water to dissolve the powder. Set aside until ready to cook.

2. Heat a wok or large heavy skillet (with a lid) over high heat until hot; add the oil and swirl to coat the bottom of the pan. Toss in the garlic, ginger, scallions and black beans; stir rapidly so the garlic does not burn. Add the clams and stir for about a minute. Sprinkle in soy sauce sherry, and sugar mixture; then pour in the water. Cover and let the clams cook for five minutes, until all the clams have opened.

3. Uncover the wok and pour in the cornstarch water. Stir the sauce around and the sauce will thicken. Last, add in the fresh basil and give it a stir. Scoop the clams and the sauce into a serving dish.

Lemon and Sage Buttered Clams

Was at the U-district farmers market today and picked up two pounds of fresh clams (manila and savory, harvested from the Hamma Hamma River Delta in the Hood Canal) from a seafood vendor.

This is a good cooking liquid for clams:

1/3 c freshly made garlic-sage butter

1/2 lemon peel, no pith, thinly sliced

juice of half a lemon

1 tbsp Chinese cooking wine (or substitute with a dry sherry)

1/4 c water

You'll need a covered casserole pan for this. Since most of the cooking happens with the lid on. If the clams are fresh, like these were, all the clams should open within 2-3 minutes of cooking. Don't cook them for longer than 5 minutes, or the meat will be tough and chewy.

Cheers!

Steamed Manila Clams

According to Wikipedia, among the natural predators of this humble clam are the dungeness and red rock crabs...which in turn would suggest that I could harvest manila clams in the same areas where people drop crab pots for these crabs. Mmmm, what a tasty thought.

In this recipe, the Chinese rice wine and dry sherry are a substitution for a dry white wine. Up to a half cup of white wine is typically used to steam most clams.  Also, shallots can replace the green onions. Against a strong flavor like garlic, I can't taste the thyme in the broth.

Ingredients

1 1/2 lbs fresh manila clams, scrubbed clean
1 tbsp unsalted butter
1/4 c Shaoxing rice cooking wine
1/8 c dry sherry
2 garlic cloves, chopped
2 green onions, white part only, chopped
pinch of dried thyme

Directions

1. In a skillet (with a lid), melt butter over medium heat and add the cloves and onions. Saute until fragrant, about a minute.

2. Add clams and pour alcohol on top. Cover and let cook until the clams open, 5-8 minutes.

3. Scoop the cooked clams into a bowl and pour the broth over them. Serve hot.

Pesto-Tomato Clams

Clams are my favorite seafood and I rarely hesitate to order it off the menu when they're in season. If I were to be responsible for wiping out a species, it'd be the clam. They're so tasty!!

Pesto:
2 large garlic cloves, crushed
2 oz. Parmigiano-Romano cheese, coarsely grated
1 tsp. salt
1/2 tsp. pepper
3 c. loosely packed basil leaves
1/2 c. virgin olive oil

Food processor: all pesto ingredients, with oil last to blend.

Clams:
2 lbs. littleneck clams
1 c. dry white wine (or 1/2 c. broth and 1/4 c. rice wine)
3 garlic cloves minced
1/4 tsp. crushed red pepper
2-3 red tomatoes, diced
1 c. pesto

1. Bring wine, garlic, and crushed red pepper to boil. Add clams.
2. Cook until clams open. Transfer clams only to 4 large bowls.
3. Stir tomatoes and pesto in pan and bring to a simmer.
4. Ladle pesto broth over clams and serve.

New England Clam Chowder

I have only made this once, and have yet to procure enough fresh in-season clams to try this again. While this recipe makes quite a large batch of soup, it was entirely devoured the same weekend it was made by three ravenous adults.

1/2 brown onion, diced
2 cloves garlic, chopped
1 tbsp clarified butter or EVO oil

1/2 c. celery, chopped
1 tsp dried thyme
1/4 c. unbleached white flour

3 c. water
1 1/2 c. rose potatoes, peeled, cubed
2 c. half 'n' half

2 pounds fresh clams
1-2 slices fresh ginger, thinly sliced
2 tbsp white wine

1/8 tsp cayenne pepper
1/4 tsp freshly ground black pepper
One 16-oz can chopped clams (wash and pick out the shells before adding to soup)
1 c. white wine
freshly chopped parsley (optional)

/soup base/

1. Put onion, garlic, and clarified butter in a large heavy pot. Sauté on low heat for 2 minutes.
2. Add celery and thyme. Cook for 3 minutes, stirring occasionally. Sprinkle flour on top of vegetables.
3. Pour the water in slowly and use a whisk to breakup the chunks of flour.
4. Add potatoes and turn heat to medium-high until mixture comes to a boil. Turn down the heat after 10 minutes.
5. Add half 'n' half and simmer covered for 20 minutes, or until potatoes are tender.

/the clams/

1. Soak clams in cold water until ready to use.
2. Scrub the shells clean before steaming.
3. Put clams, sliced ginger, and two tablespoons white wine in a separate lidded pot
4. Steam until shells open, about 10 minutes.
5. Reserve cooking liquid, strain and add to soup base.
6. Remove clams from shells, setting aside a few to garnish each bowl.

/the aftermath/

1. Add clam meat to soup base
2. Add cayenne pepper and freshly ground black pepper
3. Add chopped clams
4. Add white wine
5. Simmer to combine flavors.
6. Serve with reserved clams and/or freshly chopped parsley as garnish.