Just six ingredients and 15 minutes out of a busy day are all that's needed to whip up this quick lunch or dinner. These sake-steamed clams are a snap to make and delicious — and the convivial effects of sake go without saying. Fresh ginger and red chile pepper add a little extra kick.
This recipe is from Holly Sherburne whose day job is developing the social media strategy for Bowdoin College as its director of social media, and whose hobby has been to collect photos of vanity license plates. As founder of The Maine Plate, Sherburne now has well more than 3,000 vanity plates (350-plus are dog-related). Her hobby turned into a book called The Maine Plate, which includes Maine trivia and games that challenge readers to match a plate with the owner's ride or job. While dog plates are her first passion, Sherburne says that food plates have become her second favorite theme to collect. In fact, it was the first food plate that she saw that led her to expand her collection beyond dogs. "I do remember the first food plate I saw: CLAMDIP," recounted Sherburne. "I love, love, love clam dip and we have a favorite family recipe that I'll share, too. I spotted the license plate in a mall parking lot." She swears by this simple recipe, which requires just three ingredients. If you love vanity plates, check out this collection of Food-Obsessed Vanity Plates Across America.
The beauty of this recipe is its ease and versatility. You can do this outdoors on a smoker or easily modify a charcoal grill, or if the weather outside isn't cooperating, you can make these clams in the comfort of your kitchen.
A cataplana is a hammered copper, hinged pot of Portuguese origin that resembles a clam shell. It is used to steam shellfish and can be used on the stovetop or in the oven. Besides being fun to cook in and a bit unusual, it also looks great hanging on a kitchen wall. I bought my cataplana in Portugal in 1986 after eating numerous versions of cataplana clams.
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This classic clam dish is fantastic as a passed hors d'oeuvre for a party. Use the freshest clams you can find; the shells should be tightly shut, and any that are open should shut when tapped on a work surface. Some people like to add chopped garlic and red pepper flakes; I like to let the flavor of oregano shine on its own, but feel free to modify to suit your taste.
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This is a classic dish of spaghetti dressed with clams steamed in white wine, seasoned with garlic and red pepper flakes.
Traditionally, this dish is made with small clams (about the size of an adult fingernail), served in the shell. Any variety of small clam, such as New Zealand cockles or Manila clams, will work; the latter are particularly nice because they are plump.
The best method for cleaning clams is to soak them in cold, salted (sea-like) water for up to an hour so that they expel any grit.
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Here's an easy-to-make weeknight dinner: classic linguine with clams. Serve this with a side salad, some crusty Italian bread, and a glass of pinot grigio for a meal that feels like a night out but won't drain your wallet dry.
Classic clam chowder, made hearty with bacon and potatoes, will warm you up on even the coldest nights throughout the winter. This recipe comes from L&E Oyster Bar in Los Angeles.Click Here to See More Chowder Recipes
The animals of National Aquarium's Blacktip Reef exhibit love clams and chef Mark Miranda really does, too. He incorporated chorizo into the recipe as he is third-generation Portuguese and loves the flavor profile with the clams.
The pungent saltiness of fermented black beans adds depth of flavor and color to this crowd-pleaser. Perfect with just steamed rice and sautéed vegetables, or double the sauce and serve on top of fresh egg noodles to serve as a satisfying entrée.