Fresh clams are best.
Clams may be used in a wide repertoire of dishes, and they make a delicious and nourishing meal when cooked well. Don't be afraid to experiment because clams can be prepared in many ways, including in soups, stews and pasta dishes and--if you feel confident with your culinary skills--raw. It's always best to use fresh clams for traditional recipes, but their availability and type depends on where you live and the time of year.
Chowder
Clam chowder is a signature dish of many coastal towns.
Considered a hearty and comforting dish, clam chowder is a creamy, thick soup. Potatoes, onions, bacon and celery are usually added to the dish, and it is normal to garnish it with a handful of chopped parsley. Many variations of chowder exist, and two of the most popular are the regional versions of New England and Manhattan. Clam chowder made the New England way is prepared with milk or cream, while the Manhattan variant uses a tomato-based broth to give a distinct tomato flavor. Chowder is commonly featured on restaurant menus on Fridays because it used to be served as a seafood option for customers abstaining from meat, an old requirement of the Catholic Church. Even though this religious obligation was reduced to Lent, chowder still remains a traditional Friday main dish.
Pasta
A classic Italian dish features clams.
An Italian main dish combines clams with traditional Italian pasta. Simple and quick, preparation involves chopping garlic and onions and making a sauce with olive oil and white wine. This dish lets the seafood do the talking. Often Parmesan cheese, herbs and chili are stirred in to create different flavors. Freshly baked crusty bread is a good accompaniment for this dish.
Steamed
Steamed clams become leathery if overcooked.
Sometimes simple recipes that focus on the main ingredient are best. Small, hard-shelled clams are recommended for steaming. The clams should be thoroughly scrubbed to remove sand. The cook melts butter to saute with garlic and onions, and adds white wine and seasoning, heating the combination until the liquid boils. Then the clams are put in and gently steamed over low heat until the clam shells open. Clam shells that don't open are thrown away. The trick is not to overcook the clams because they will become tough and leathery. Steamed clams are often served with lemon quarters and a sprinkling of salt or fresh herbs.
Tags: Clam chowder, garlic onions, main dish, Steamed clams, white wine
