May 17 2008
Georgia Clams
(Courtesy of the University of Georgia Marine Extension Service)
Georgia is blessed with all kinds of seafood, one variety of which is the clam. Clams harvested from natural beds in Georgia are called the northern quahog or hard clam. They are sold according to size, and the larger the clam, the tougher the meat. You can eat clams raw or steamed. (NOTE: raw clams contain the bacteria vibrio vulnificus and those with liver disease, diabetes or a weak immune system can get ill eating RAW clams. Click here for more information: safe seafood.)
Clams are usually purchased live and may be kept in the refrigerator for several days to weeks or may be frozen. Live clams should not be stored on ice while in the refrigerator, but held in a bowl. CLAMS WHOSE SHELLS ARE OPEN SHOULD BE DISCARDED.
Clams are a low fat/high protein seafood item and an individual serving of 100 grams has 14 grams of protein and 0.9 grams of fat. They are a good source of calcium and potassium and they are low in calories, sodium and cholesterol.
Clams called Littlenecks and Topnecks can be used in a variety of recipes, eaten raw, or eaten as a steamed product. Cherrystones may be used for steamers, stuffed or fried, while Chowders are used in soups because they are really too tough to eat alone.
To open the larger clams, freeze them for 24 hrs.
Here are several recipes to help you in the preparation of clams.
Steamed Clams
Scrub with brush to remove sand, mud or surface dirt. Cover bottom of deep pot with clams. Add water to level of clams and cover pot with a lid that fits tightly. Place on low heat and cook until shells open, about 10-15 min. Remove from heat as soon as they open. Allow to cool for 1 min. and remove clams from shells with fork, dip into melted butter, melted garlic butter or your favorite dip.
Roasted Clams
8 clams per person (Littlenecks or Topnecks recommended)
butter, melted
lemon juice
Preheat oven to 450 degrees. Wash clams and place in shallow baking pan. Bake for 15 minutes or until shells open. Serve in shell with butter spiked with lemon juice.
Spaghetti with Clam Sauce
1 1/2 cup minced clams (Cherrystones or Topnecks)
1/4 lb. butter, one stick
1/3 cup olive oil
1/2 teaspoon fresh ground pepper
1 teaspoon oregano
2 tablespoons basil
3 garlic cloves
1 cup clam juice
salt to taste
1 lb. spaghetti
1/3 cup grated parmesan cheese
3 tablespoons parsley
Melt butter in a skillet and add olive oil, pepper, oregano, basic, garlic, clams, and clams juice. Simmer for 30 minutes. Add salt to taste. Warm a large bowl while this is cooking. Cook spaghetti according to directions, drain and place in warm bowl. Pour sauce over, toss with the cheese and parsley. Serve immediately. Serves about 4.
