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Happy as a Clam
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| by Chef Justin Timineri Florida's Culinary Ambassador |
Ever hear the saying “happy as a clam”? Well, Florida farm-raised hard clams are a happy lot. Rocking with the tides in their sandy beds, they are lovingly tended from seed to harvest by Florida’s dedicated clam farmers. These hard clams thrive and grow to market size in 18 to 24 months—about 12 months faster than their Northern cousins.
Hard-shell clams are farmed on underwater land leased from the State of Florida in nine coastal counties. In 2005, Florida clam farms accounted for $9.8 million in farm sales with approximately 500 Floridians involved in the commercial culturing of clams. More than 50 percent of the Florida farm-raised hard clams are now sold outside the state.
Clams with names like cherrystone, top neck, middle neck, little neck and pasta are priced and sold by size. To determine size, the clams are measured through both halves of the shell at the hinge or thickest point. Cherrystone is the largest, but farm-raised clams are found in markets in the middle neck, little neck and pasta sizes. The little neck clam, one of the smallest sizes, is the most popular and a perfect partner for pasta dishes.
Sweet and tender, farm-raised hard clams can be enjoyed steamed in the shell with a side of melted butter or in more elegant classics like Clams Casino. They are low in calories, fat, cholesterol and sodium, making them a perfect choice for light, healthy meals. Clams provide 20 percent of the recommended daily amount of iron and are a great source of calcium and iodine. They have a naturally salty taste, so it is a good idea to taste before adding salt to a recipe.
Cooking clams is easy and can be a fun dinner activity with friends. Try these simple recipes and you will be “happy as a clam” enjoying one of Florida’s culinary treats.
Florida Clam Scampi with Fettuccine
4 tablespoons butter
2 tablespoons olive oil
4 Florida garlic cloves, minced
2 pounds Florida hard clams, rinsed well
1/2 cup fresh Florida parsley, chopped
2 teaspoons Florida lemon juice
salt to taste
pepper to taste
1/2 cup dry white wine
1/4 cup sun-dried tomatoes
1 large Florida tomato, diced
8 ounces spinach fettuccine, cooked
Melt butter with oil in a skillet over medium heat. Add garlic, cook and stir 1 minute. Add clams, cook and stir 5 minutes. Add parsley, lemon juice, salt, pepper and wine. Cook 2 minutes, stirring occasionally, until clams open. Stir in tomatoes and serve over fettuccine.
Yield: 4 servings
Easy Grilled Clams
2-4 dozen Florida little neck clams, rinsed well
Vinegar Sauce
1/2 cup cider vinegar
1 teaspoon Florida garlic, minced
1/2 cup Florida green onions, finely chopped
1 teaspoon salt
1 teaspoon black pepper, freshly ground
1/4 cup Florida tomatoes, finely chopped
Place clams on grill about 4 inches from coals or gas flame. Close cover and roast for approximately 10 minutes or until clam shells open. Check every few minutes for clams that have popped open. Carefully remove the open clams to an aluminum pan, reserving juices in shell. Serve clams in shells with melted garlic butter or vinegar sauce.
Yield: 4 servings
Vinegar Sauce
Combine ingredients in small bowl. Serve as dipping sauce for cooked clams.
Yield: 4 servings 
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