If you find them at a restaurant, let us know how they are! The mussels look great, but if you still gotta have clams they are really easy to make. This recipe is from the Scoma's Restaurant website--a landmark place on Fisherman's Wharf in San Francisco. (Yum)
Don''t know how different this is from the Eastern style or which you prefer, but this is the kind I know and love. This and a loaf of
real sourdough bread...heaven. Memories and cravings...a place called Spenger's in Berkeley has a to-go order market adjacent to the restaurant. Used to pick up an order and drive a short hop to the marina. Park, blast the tunes and chow down. Sun setting, view of the Golden Gate, The City, the bay. Just another day in paradise.
Look for small clams, such as littlenecks. (HEB was really pricey the last time I was tempted, so look or call around.)
You could add as much garlic to this recipe as you dare.
Could also add a bit of clam stock. Maybe extra melted garlic-butter on the side?
Food safety note, cause if you cook/eat dead clams it would not be pretty. (I love Google)--
"Live shellfish, such as clams, mussels and oysters, should be stored loosely covered with a damp cloth in a well-ventilated refrigerator, not in airtight plastic bags or containers. Shells of live clams, mussels and oysters may (or may not) gape (open) naturally but should close tightly when tapped, indicating they are alive. If not alive, discard."
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(Serves 2 - 3 people as an appetizer)
Clams Bordelaise
INGREDIENTS
2 Oz. Olive Oil
1 Tablespoon Chopped Fresh Garlic
1⁄2 Medium Yellow Onion Sliced Thin
1⁄2 Cup Dry White Wine
2 Lbs Fresh Manila Clams
1 Cup Water
1 Teaspoon Chopped Fresh Italian Parsley
1 Tablespoon Butter
Juice From 1⁄2 Small Fresh Lemon (@ 1 Oz.)
PROCEDURE
1. Heat Olive Oil In A Large Pot (At Least 6 Quart).
2. Add Garlic & Onion, Sweat For About 5 Minutes On Medium Heat.
3. Add Clams (Wash & Rinse In Water First).
4. Add Wine & Water Cook On Medium-High Heat For 2 Minutes.
5. Add Parsley & Butter & Lemon Juice.
6. Cover & Cook On Medium Heat For About 5 – 7 Minutes.
7. Uncover & Stir – When Clams Are All Opened, It's Ready To Be Served In Your Favorite Large Serving Bowl / Platter With Drawn Butter & Lemon Wedges.
Steamed Clams
Every restaurant that you folks listed I called and no one has steamers and some responded to me like I was speaking in alien...steamer clams? HUH? Wow, Quality Seafood has them but they put red peppers in the broth BLECH! What is that about? So I will have to break down and make my own, which I probably already should have done, but just wanted to enjoy them elsewhere. If it's as easy as y'all say then I can eat them all the time! The bloodhound in me will continue my search though and I will report back once found. Otherwise I'll just have to head back to Hawaii and get them!
