Steaming Purple Clams: A Fresh, Tasty Treat

Purple varnish clams, also known as Savoury clams, are an invasive species in Oregon, Washington and British Columbia. They are easy to dig up and can be prepared in a variety of ways, including steaming. Before cooking, the clams should be soaked in saltwater for 24 hours to remove any sand. They can then be steamed in wine with garlic, lemon juice, thyme and pepper, or with fennel, garlic, chorizo and tomato.

Soak clams in saltwater for 24 hours to remove sand

Soaking clams in saltwater is an effective way to remove sand and other grit, and it's important to do this before cooking them. The process is simple but takes a bit of time. Here's a step-by-step guide:

Firstly, create a saltwater solution by mixing 30 grams of sea salt with 1 litre of cold tap water. Whisk the solution for about 30 seconds to ensure the salt is fully dissolved. You can adjust the measurements slightly if needed—the key is to mimic the salinity of ocean water.

Next, fully submerge the clams in the saltwater solution. It's important that they are all covered by the water. Leave the clams to sit in a cool place for 2-3 hours. During this time, the clams will release any grit and sand trapped inside them. You may need to leave them for longer if they still feel sandy after this time.

After the allotted time, remove the clams from the saltwater solution and give them a final rinse with clean water. Now they are ready to be cooked!

It's worth noting that, while this method is effective for removing sand, it may not completely rid the clams of tiny crabs that can sometimes be found inside.

Steam clams in white wine

Steaming clams in white wine is a quick and easy process. Here is a recipe for steaming purple varnish clams in white wine, inspired by various sources.

Ingredients:

• 2 lbs of fresh clams (manilla, littleneck, cherrystone, or steamers)
• 1 cup of dry white wine (e.g. Pinot Grigio, Sauvignon Blanc, or Sancerre)
• 4 large garlic cloves, finely chopped
• 1 small-medium shallot, finely chopped
• 2 tablespoons of chopped parsley
• 1 lemon
• 2 tablespoons of olive oil
• 4 tablespoons of unsalted butter
• Red pepper flakes (optional)

Steps:

• Soak the clams in cold water for 20 minutes to purge them of any sand or grit.
• In a large pot or skillet, heat the olive oil and half the butter over medium heat.
• Add the chopped shallots and sauté for 2-3 minutes, until they start to change colour.
• Add the garlic and red pepper flakes (if using) and cook for another 1-2 minutes.
• Pour in the white wine and let it reduce for 1-2 minutes.
• Add the clams and remaining butter. Cover the pot/skillet with a lid, leaving a small opening for steam to escape and the alcohol to cook off.
• Steam the clams for 7-10 minutes, until they open.
• Once the clams are done, remove the pot from the heat and squeeze half a lemon over them. Sprinkle with the chopped parsley and give everything a good stir.
• Serve immediately with warm, toasted bread on the side.

Tips:

• Clams should be cooked the same day they are purchased and should be kept cold on ice until ready to cook.
• Before cooking, discard any clams with broken or cracked shells.
• When adding the wine, leave a small opening when placing the lid on the pot to allow the alcohol to escape and the liquid to reduce.
• Shellfish can be salty, so it is recommended to use unsalted butter and add salt to taste, if needed.
• This recipe can be adapted for larger batches, but it is recommended to cook the clams in smaller batches to ensure even cooking.

Enjoy your delicious and sophisticated meal!

Add herbs and spices like thyme, garlic, and pepper

Purple varnish clams are an invasive species, but they are delicious and can be prepared in a variety of ways.

To add herbs and spices to your steamed clams, start by rinsing and scrubbing your clams. You can use a soft brush to scrub the shells. Then, in a large pot or skillet, melt some butter over medium heat. Add a generous amount of garlic and other spices like thyme, red pepper flakes, or chilli peppers. Cook this mixture for about 30 seconds, stirring constantly.

Next, add your liquid base. You can use a combination of white wine, lemon juice, and/or chicken broth. Bring this to a boil and then add your clams. Cover the pot and steam the clams until they open, which should take about 7-10 minutes.

Finally, season with salt and pepper to taste, and add some fresh herbs like parsley, chives, or basil. Serve immediately with a side of bread to soak up the delicious broth.

Some recipes also suggest adding other ingredients like shallots, green onions, or red bell peppers to the garlic and butter mixture for extra flavour.

Prepare a side dish like broccoli or a salad

To prepare a side dish like broccoli or a salad to accompany your steamed purple varnish clams, you can try the following recipes:

Broccoli

Roasted broccoli is a delicious and healthy side dish that can be prepared in about 35 minutes. Here are the steps to make it:

• Preheat your oven to 400°F/200°C.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of the stalk attached. You should have about 8 cups of florets.
• Place the florets on a sheet pan large enough to hold them in a single layer.
• Add 4 peeled and sliced garlic cloves, 5 tablespoons of olive oil, 1½ teaspoons of kosher salt, and ½ teaspoon of freshly ground black pepper. Toss the ingredients together.
• Roast the broccoli for 20 to 25 minutes, until it is crisp-tender and the tips of the florets are browned.
• Remove the broccoli from the oven and immediately toss it with 1½ tablespoons of olive oil, 2 teaspoons of grated lemon zest, 2 tablespoons of freshly squeezed lemon juice, and ⅓ cup of freshly grated Parmesan cheese. Serve hot.

Salad

If you prefer a salad as your side dish, you can make a simple green salad with a variety of ingredients. Here are some ideas to get you started:

• Greens: Spring greens, baby arugula, or mixed greens.
• Vegetables: English cucumber, red onion, carrot, bell pepper, or any other fresh veggies you like.
• Nuts or seeds: Pepitas, sunflower seeds, almonds, walnuts, or any other nuts or seeds you prefer.
• Dressing: Whisk together 3 tablespoons of olive oil, 1 tablespoon of freshly squeezed lemon juice or red wine vinegar, 1 teaspoon of Dijon mustard, 1 small clove of pressed or minced garlic (or ½ teaspoon garlic powder), ½ teaspoon of fine sea salt, and ¼ teaspoon of freshly cracked black pepper.

Simply combine your desired ingredients in a large salad bowl, toss with the dressing, and serve!

Clean clams by rinsing and refrigerating

Cleaning clams is an important step in the cooking process, as it helps to remove any sand, grit, or other unwanted particles from the shellfish. Here is a detailed guide on how to clean fresh purple varnish clams by rinsing and refrigerating:

Firstly, when purchasing fresh clams from the grocery store or fish market, ensure they are packed with ice to maintain freshness. Place the clams in a mesh bag so they can breathe, and then put the bag in a larger bag of ice. It is important to not seal the bag, as the clams need to be able to breathe and will suffocate and die if the bag is closed.

Once you have your fresh clams, start by rinsing the outsides of the shells under cold running water. Use a dedicated stiff brush or a paper towel to scrub and remove any excess sand, barnacles, or other debris from the shells. Be thorough, ensuring you get into any crevices.

Next, prepare a saltwater solution for the clams to soak in and purge any remaining grit from their systems. In a large bowl, combine 30 grams of sea salt with 1000 grams of cold tap water (this is approximately 2 tablespoons of salt in 4 cups of water). Whisk the solution until the salt is fully dissolved.

Place the cleaned clams into the saltwater solution, ensuring they are fully submerged. Leave the clams to soak for 2-3 hours at room temperature (around 70-72 degrees Fahrenheit). During this time, the clams will release grit and sand into the water, so be careful not to disturb the bowl too much.

After the soaking period, remove the clams from the saltwater solution using a slotted spoon. Rinse the clams once more with clean tap water to ensure any remaining grit is washed away.

Finally, the clean clams can be refrigerated until you are ready to cook them. Place the clams in an open container and cover them with a moist cloth. They can be safely stored in the refrigerator for up to 2 days.

By following these steps, you will have fresh, clean purple varnish clams that are ready to be steamed or prepared according to your preferred recipe.

Frequently asked questions