Ah, seafood. Love of my life. I could quite seriously eat seafood every night of the week and not get sick of it. Shellfish, fish, crustaceans, and other seafood such as edible seaweed and octopus are all welcome on my dinner plate. Salmon, lobster, shrimp and clams are probably my top favorites. Last night we had a special treat and cooked up some good old clams! Clams are in my opinion the essence of the sea (as are any other mollusc) as they have that wonderful briny, ocean flavor. They even come complete with a little grit and sand. With all that amazing flavor and texture, who wouldn’t feel like they are on vacation when cooking up a pot of these on a cold winter day?
My family is not as seafood loving as I am, otherwise we would be eating seafood every night. We also differ in the way to eat clams. I want nothing more than fresh clams (and this goes for a lot of other seafood too) and a bowl of melted salty butter. The other half of my family however, deems that clams should be eaten with horseradish and hot sauce.
The clams however are all cooked the same. It is the act of eating them where we all part ways, each with our own bowl of clams and our dipping sauces.
To cook clams:
First look through the clams and any that are open or have broken shells, discard.
Wash with a bristle brush and then place in a wide bottom pot.
Add enough water to cover the bottom of the pot – about 2 inches of water.
Toss in a little cayenne pepper and a lemon slice and cover, venting slightly.
Put the pot on high heat and bring to a boil.
Boil for a few minutes until the clams open up. Any that do not open, discard.
Serve hot with butter or your favorite sauces!
This post shared on From the Farm Blog Hop