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| Littleneck Clams |
| Austrovenus stutchburyi |
| Also Known As: Cockles |
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Product Description:
Live littlenecks are sweet and briny (salty). The meat is firm and resilient but yields to the teeth without a fight. Cooked meat is firm and mild.
Do not overcook clams. Overcooking will result in tough chewy meat.
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Suited Cooking Methods:
Steam, Poach, Deep Fry, Sautee,Bake, Grill-BBQ, Smoke, Raw |
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Suggested Wine accompaniment:
N/A |
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| Storage, Handling & Defrosting Recommendations: |
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Live Clams: Ideally live mussels should be kept at 2 to 4 °C in a non-refrigerated space. They should be covered with a cloth or sacking in a container that allows drainage. Ice should be put on the cloth but should not directly contact the mussels.
As Hong Kong tends to have ambient temperatures higher than 2 to 4 °C and as I don't know anyone that has a root cellar; the only practical way of storing live shellfish is to keep it in a cooler (eski) with ice or in the fridge. If kept in the fridge they should be
stored in the warmest part. Modern fridges have fans which move the cold air around. This 'wind' is deadly to shellfish. Mussels, Clams and Oysters naturally open during storage. Any air movement during this time dries the shellfish out and they die quickly. They should be kept in plastic bags to avoid this.
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| Recipes: |
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Basque Style Steamed Clams (Almejas Guisadas)
Yield: 6 Servings
Ingredients:
4 qt Littleneck Clams
4 x Cloves garlic, minced
1 x Onion, about 1" in diameter, minced
1 tbl Parsley, minced
1 tbl Olive oil
1/2 cup Dry white wine
1/2 cup Water (or additional clam liquid)
1/4 tsp Black pepper, freshly ground
Method:
Wash clams thoroughly and place in a large kettle. Add remaining ingredients. Cover and cook over medium heat for 20 minute. Serve hot in individual bowls, accompanied by thick slices of French bread and a green salad.
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