Clams are one of the most versatile seafood. There are many different varieties of clams found all over the world. There are both wild and farmed varieties of clams so they are one of the most sustainable seafood varieties. You can steam, boil, bake, barbecue, and saute clams. There are hundreds of different recipes.
This post will show some of the different types of clams, what recipes the various varieties of clams are best suited for, and gives you several examples of recipes for the different types of clams. Although focusing on some of the UK varieties of clams you find similar varieties worldwide and the information is just as relevant.
Clams Recipes
The British venus clams are similar to our little neck clams. With most varieties of clams, they should be tightly shut when you get them indicating that they are in good condition. If they are open discard them. Generally, the largest clams tend to be somewhat tough and best used chopped up in chowder. The smaller varieties of clams generally are tender and good for steaming and eating whole.
After you have cleaned razor clams you can grill them in a hot oven for a minute or two. If you are harvesting clams in the wild for eating make sure you are digging in an approved location that has been tested recently. The video has some tips on cleaning the clams and purging clams of sand and debris. Although a specialized clam knife makes opening them easier some people use a butter knife which can be almost as good.
Grilled Razor Clams With Garlic Butter
Ingredients
- 20 razor clams
- 55 g of butter
- 2 cloves garlic
- 1 tablespoon chopped parsley
- Squeeze of lemon juice
- salt and freshly ground black pepper
- for garnish flat-leaf parsley and lemon wedges
Preparation
- Melt butter in a skillet
- Add chopped garlic cloves and lightly browned
- Add lemon juice, salt, and pepper
- Put razor clams in a shallow baking pan
- Pour butter garlic mixture over clams
- Put razor clams under a hot broiler and lightly brown ( About 1-2 minutes)
- Remove from oven and garnish with parsley and lemon wedges.
Clams With Spaghetti
Ingredients
- 900 g or 2 pounds small venous clams in their shells
- 3 tablespoons extra virgin olive oil
- 2-3 close garlic peeled and bruised
- 12 cherry tomatoes
- 2 tablespoons chopped basil
- salt and freshly ground black pepper
- 450 g or 1 pound of spaghetti
Preparation
- Prepare spaghetti by placing it in boiling water with a little salt and cook until done. (I prefer al dente but you may prefer another degree of cooking) Follow package directions.
- While spaghetti steam clams in a covered pot with a little water until the clams open which indicates they are done.
- Put olive oil, garlic, tomatoes, basil, salt, and pepper in a skillet and heat until tomatoes and garlic are softened
- Drain spaghetti, put in a bowl, add clams, pour olive oil mixture over clams and spaghetti, and toss to mix.
- Serve