Clams, It's What for Dinner...

Lopez Island Clams, that is. One of the perks of living on an island is the access to the freshest shellfish harvested locally. As a child, I have never been exposed to shellfish, but tasting the best of the island bounty made me almost an instant convert. I actually do not remember the first time I tried clams, but I do know it definitely was a love at first bite. Jones Family Farms located on a neighbor island of Lopez is a great local business that specializes in quality natural meats and seafood. Jones’ manila clams are my favorite. Their sweet and briny flavor paired with your favorite white wine could elevate a Monday meal to a special occasion.  Famous for their exceptional quality, they disappear from the seafood sections of our two island grocery stores very quickly. So, imagine my excitement when I found them at our local market when I was performing regular “what’s for dinner” Monday hunt after a long day of working and studying.

This meal comes together in a flash, so tonight I invite you to pour yourself a glass of wine and dig in.

Spaghetti with Lopez Island Manila Clams in White Wine

Ingredients:

• 2 lbs fresh manila clams, cleaned and scrubbed

• 4 tablespoons unsalted butter
• ½ large red onion, thinly sliced lengthwise
• ½ box spaghetti, such as Ronzoni or Barilla
• 2 tsp salt
• 3 quarts water 
• 1 cup grape tomatoes, cut in halves (may substitute for any tomatoes you have on hand)
• 1 cup red bell pepper (about 1 medium size bell pepper), diced
• 4 cloves garlic, finely minced
• 1 large lemon, zested (about 1 tablespoon) and squeezed (should be about 2 tablespoons of juice)
• 1 ½ cup dry white wine
• 1 cup fresh parsley, lightly packed
• Salt to taste (generally, this dish does not need salt, but you may want to use a pinch to season the onions). 

*Cleaning Clams:

1. There are many ideas on how to better clean your clams, but I prefer a combination of the two methods—one method (corn meal) was suggested by my mother-in-law and another (salt) by our dear friends, so I just decided to use both to ensure my clams are nice and clean.
2. Immerse manila clams in a bowl of cold fresh water. Add about 1 tablespoon of cornmeal and one tablespoon of salt. Soak for 20 minutes to let clams spit the sand out. You will notice sand granules at the bottom of the bowl. Drain and rinse in a colander. Scrub with a brush or a clean kitchen towel. Set aside.

To Make: 

1. Melt 2 tablespoons of butter in a large sauté pan over medium-high heat. Add the onions, sprinkle with about ¼ teaspoon of salt to release moisture, and cook until translucent, about 5 minutes.
2. Add tomatoes and peppers and cook for about 5 minutes more.
3. In the mean time, bring 3 quarts of water to a rapid boil. Add salt.
4. Add pasta and stir. Return to a rapid boil. Cook according to the package instructions.
5. While the pasta is cooking, add minced garlic to the onion, tomato, and pepper mixture, and cook, until fragrant, for 15-20 seconds. 
6. Add the wine, lemon zest, and lemon juice. Bring to a simmer and cook for about 3 minutes to blend the flavors. Add the remaining 2 tablespoons of butter.
7. Increase the heat to high and add the clams. Cover and cook for about 5 to 8 minutes, occasionally shaking the pan until the clams open.
8. Remove the lid; discard any clams that refuse to open.
9. Place past in the clam sauté pan and mix thoroughly.
10. Stir in fresh parsley.

Serve with a lemon wedge and a slice of your favorite bread.