LITTLENECK CLAMS DRESSED AND READY FOR DINNER

I’ve got a bit of thing for clams, particularly for the smallest of all hard-shell clams, littlenecks. Whether farmed or hand-harvested, these bivalves are one of the eco-friendliest shellfish around. Along with sustainability, they have healthfulness in their favor. Rich in omega-3 fatty acids and protein, they’re a heart-healthy seafood.

The joys don’t end here. Quick to cook and easy to pair, clams make wonderful appetizers as well as entrees. What would winter be without a warming bowl of clam chowder or linguine with clam sauce? In my case it would be a cold, dreary winter.

What I adore most, though, about clams is how simple it is to clean them.

Before cleaning, you should sort out the clams with broken shells or shells that don’t close completely after being tapped with a knife or finger. Once you’ve discarded the duds, tumble the remaining bivalves into a large bowl. Cover them with cold water and then add a generous amount of salt. Almost immediately the clams will begin to push the salted water—and bits of sand—out of their shells.

WATCHING CLAMS CLEAN THEMSELVES

Allow the clams to soak in the briny water for 25 to 30 minutes. By this point a noticeable amount of sand and other debris will have floated to the top of the bowl.After 30 minutes, drain and rinse the clams in cold water. Once the clams are clean, I start cooking. Usually I just lay the clams on a hot grill, cover and allow them to cook for 5 to 8 minutes or until most of the shells have opened. I then top them with lemon juice, Tabasco or a homemade sauce such as the following sherry-shallot butter sauce.

LITTLENECKS WITH SHERRY-SHALLOT BUTTER SAUCE
Serves 6

5 dozen littleneck clams, cleaned (See video above for cleaning instructions)
1 stick (8 tablespoons) unsalted butter, divided
3 tablespoons minced shallot
1/4 teaspoon salt
2 tablespoons dry sherry
1/2 teaspoon Dijon mustard
1/2 teaspoon ground white pepper
2 tablespoons chopped flat leaf parsley

Preheat a grill or grill pan on high. Lay the clams on the grill, cover and cook until most, if not all, of the clams have opened, 5 to 8 minutes.

As the clams are cooking, melt half the butter in a small saucepan over medium heat. Add the shallots and salt. Sauté 1 to 2 minutes.

Add the remaining butter and sherry to the pan and stir to combine. Whisk in the Dijon mustard and pepper and simmer for 2 minutes. Remove the pan from the heat and stir in the parsley.

Once the clams have finished cooking, place them on a platter or individual plates. Spoon equal amounts of the shallot-sherry sauce over the clams. Serve immediately.