This is a recipe that has served our family well for years – it showcases the
deliciousness of fresh clams and everyone loves it. I’ve adapted it from all the
giant pots of clam we’ve enjoyed over the years at Long beach. Planning on at
least a pound of clams per person, to serve 4, you’ll need:
4-5 lb. cleaned small clams in shell
4 Tb. extra virgin olive oil
4 – 6 cloves garlic, thinly sliced
½ C. chopped fresh parsley
Large squeeze fresh lemon (optional)
Add the olive oil to a large tall pot with a lid. Heat to almost smoking, toss in the
garlic, count to 10, then toss in several large handfuls of clams. A mess will be
made but don’t worry, it’s worth it. Put on the lid, count to 10 again, then turn
down the heat to medium. Cook and shake for 2 to 3 minutes more until they’re
open and ready. Get rid of any that don’t open. Transfer the clams to bowls, pour
the juice over, sprinkle with parsley, and serve with lots of bread to soak up the
juice. Or serve over pasta – either way, they’re great!
To clean fresh clams: Choose whole, undamaged clams. Shortly before cooking,
soak the clams in fresh water for about 20 minutes. They clean themselves by
breathing in the fresh water and breathing out the stuff you don’t want. Pull them
out of the water, leaving the sand and other gunk behind. Scrub them if they have
lots of barnacles or other sea stuff on them, then cook and enjoy.


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