February 28, 2008
A-Tisket, A-Tasket, Try Florida Clams In Your Basket
The warmer temperatures and blossoming flowers that come with the spring season are a great reason to gather with friends and family and try something new. Why not have grilled clams at your annual egg hunt this year? Or you could begin the traditional Easter dinner with a delicious first course of Florida clams.
Farm-raised hard-shell clams are plentiful in the Sunshine State. An estimated 92 million were sold in Florida by 153 producers with net sales of approximately $10.6 million in 2005. Florida clams are cultivated in a natural marine environment; they are raised on “farms,” or leased underwater land, in 11 of Florida’s coastal counties: Brevard, Charlotte, Collier, Dixie, Franklin, Indian River, Lee, Levy, Manatee, St. Johns and Volusia.
Florida’s farm-raised clams are harvested and available in markets year round. When cooked, the meat is firm-textured and rich with a sweet to slightly salty flavor. Clams are low in fat and cholesterol and contain only 50 calories per serving (uncooked). Florida farm-raised clams are sold in markets with names that relate to their size, such as middleneck, littleneck and pasta. The littleneck clam, the sweetest and most tender, is generally the most popular for cooking. Depending on size, you should buy six to 10 clams per serving.
Cooking Florida clams is simple and fun. They can be steamed, grilled, oven-roasted or fried. Clams should be steamed and grilled until the shells pop open. To fry, place shucked clams in oil for three to four minutes at 375 degrees F. For roasting, place on a baking sheet on the middle rack and roast at 350 degrees F for 10 minutes or until clams open. Clams become opaque and firm when fully cooked.
When purchasing live clams, they should close when you tap on their shell. Any clams that do not close after tapping are no longer alive and should be discarded. To store live clams, place them in a container with a lid that is slightly ajar and refrigerate for no more than five days. Florida clams can be frozen in home freezers with very good results and do not have to be thawed to cook.
These flavorful clam recipes are sure to please at all your spring gatherings.
Easy Grilled Florida Clams
2 to 4 dozen Florida littleneck clams, rinsed well
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
Nutritional Value Per Serving: Calories 50, Calories From Fat 10, Total Fat 1g, Saturated Fat 0g, Trans Fatty Acid 0, Cholesterol 45mg, Total Carbohydrate 3g, Protein 10g, Omega 3 Fatty Acid 0.11g
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, fresh ground
1/4 cup Florida tomatoes, finely chopped
Combine ingredients in small bowl. Serve as dipping sauce for cooked clams. Yield: 4 servings.
Nutritional Value Per Serving: Calories 23, Calories From Fat 2, Total Fat 0.23 g, Saturated Fat 0.02g, Trans Fatty Acid 0, Cholesterol 0mg, Total Carbohydrate 5g, Protein 0.5g, Omega 3 Fatty Acid 0.00g
Florida Clams Casino
4 slices lean bacon, chopped fine
1/2 cup Florida onion, chopped
1 large Florida garlic clove, minced
1/2 cup Florida red bell pepper, finely diced
1/2 cup Florida green bell pepper, finely diced
1/4 teaspoon dried oregano, crumbled
1 tablespoon olive oil
1 teaspoon wine vinegar
1 tablespoon Parmesan cheese, freshly grated
rock salt for lining the pan and platter
salt and pepper to taste
12 middleneck Florida clams, chucked (reserve bottom shells)
In a heavy skillet, cook chopped bacon over medium heat until browned. Remove to absorbent paper to drain. Wipe skillet clean. Over low heat, cook onion, garlic, bell peppers and oregano in olive oil until peppers are crisp-tender. Transfer the mixture to a small bowl. Stir in chopped bacon, vinegar, Parmesan cheese, salt and black pepper to taste. In a jellyroll pan filled with a layer of rock salt to balance the shells, arrange clam meat on the reserved shells. Top each clam with the bell pepper mixture. Bake in a preheated 400-degree F oven for 12 to 15 minutes until cooked through. Serve clams on a platter lined with a layer of rock salt. Note: Bell pepper mixture may be made 1 day in advance and kept covered and chilled. Yield: 2 servings as an appetizer.
Nutritional Value Per Serving: Calories 528, Calories From Fat 390, Total Fat 42g, Saturated Fat 12g, Trans Fatty Acid 0, Cholesterol 84mg, Total Carbohydrates 12g, Protein 24g, Omega 3 Fatty Acid 0.36g
Wine-Steamed Florida Clams
2 cups white wine
1 small Florida red onion, sliced
2 tablespoons Florida garlic, chopped
2 teaspoons fresh ginger, chopped
1 tablespoon fresh Florida cilantro, chopped
2 bay leaves
1 teaspoon whole black peppercorns
1/4 cup butter
1/4 cup Florida lemon juice
2 dozen Florida littleneck clams, rinsed well
Place all ingredients except clams in a large sauce pan. Simmer on medium heat for 3 minutes; add clams and cover. Simmer until clams open, stirring frequently. Transfer clams to a large bowl. Boil remaining liquid until reduced to 1 cup. Pour broth over clams and serve. Yield: 4 servings.
Nutritional Value Per Serving: Calories 241, Calories From Fat 104, Total Fat 12g, Saturated Fat 8g, Trans Fatty Acid 0, Cholesterol 48mg, Total Carbohydrates 8g, Protein 8g, Omega 3 Fatty Acid 0.08g
For more information:
Sarah Primm
(850) 488-0163
primms@doacs.state.fl.us
