Clams are one of the most popular types of seafood, in part because of wide distribution and a wide variety in their preparation. Clams live in the tidal zone, beyond the tidal zone, in mud, in sand, in 100s of countries, as well as salt and fresh water. A great many species are not only edible but delicious. Humans have also been eating clams for well over 100 years according to the fossil record and they have existed sine the times of the dinosaurs.

Clams are shellfish, in particular bivalves. They do not swim like scallops or attach themselves to objects like rocks and pilings like oysters. Rather, they live in sediment and are relatively easy to harvest although most locals do require a local shellfish permit. Here are some of the most popular and tasty ways to eat them.

Steamed clams are a treat. Both hard and soft shell clams can be steamed, and the trick is to steam them until they just open. In many places they are steamed in a flavored liquid that may contain herbs, onions, garlic, and many more flavorings, or sometimes in simply plain water. For example, in the Northeast USA , soft shelled clams commonly called “steamers” are steamed in water and served with butter for dipping. Normally, smaller clams are served steamed and a large clam, perhaps a 7 inch surf clam, would never be served steamed. It would be too tough and rubbery.

Larger clams are often removed from their shells and chopped. They may be mixed with breadcrumbs and seasonings, placed back in the shell and baked. These are commonly called baked or baked stuffed clams. They can be formed into a patty with breadcrumbs and deep fried. These are called clam cakes and are common in Maine. Even a very popular pie can be made from them. Cape Cod restaurants often feature a clam pie, which is great for breakfast and brunch among other times. And chopped clams are ideal and even required in many pasta sauces, and both white and red sauces are popular. White clam sauce, my favorite, is often based on olive oil and contains plenty of garlic. Similarly, red clam sauce is tomato based.

Fried clams are a great although calorie laden tread. The best and most expensive are whole clams, breaded and deep fried. These are typically referred to “whole clams” and have the strongest and most flavorful taste as they include the clam bellies. Fried whole clams depend on small to medium clams, often soft shelled clams just like steamers. Also, larger clams can be cut into strips, breaded and then deep fried. These are called clam strips. Typically fried clams are served with tartar sauce and need to be just out of the deep fryer to be best.

Clams are also used in a number of chowders. Whole clams can be used just as for fried clams, but more commonly shopped clams are used. Most common is cream based chowder with potatoes sometimes called New England Clam Chowder. Traditionally this is made with heavy cream but some modern versions are lighter. Snows is a palatable brand of canned clam chowder but fresh is better. Manhattan clam chowder is made with a tomato base and must be fresh to be good; at least I’ve never had a decent canned one before.

Author Bio: For plenty more clam ideas please go to Clams, Sea Clams, and also Clam Shucking. There are many clam aficionados around the world and you can read a lot more on clam preparations and much more there.

Category: Food and Drinks
Keywords: clams, steamers, quahogs, clams on the half shell, fried clams,baked clams,clam chowder