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.