March 13, 2007
Happy As A Clam, Florida Style
Ever hear the saying “Happy as a clam”? Well, Florida farm-raised hard clams have a lot to be happy about. Rocking with the tides in their sandy beds, they are lovingly tended from seed to harvest by Florida’s dedicated clam farmers. Happy in their natural saltwater environment, 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. Over 50 percent of the Florida farm-raised hard clams are now sold outside the state.
Clams are priced and sold by size with names like cherrystone, topneck, middleneck, littleneck and pasta. 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 usually found in markets in the middle neck, little neck and pasta sizes. The littleneck 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 casually 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 also 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’s a good idea to taste test 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’ll 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
Nutritional Value Per Serving:
Calories 313, Calories From Fat 122 , Total Fat 14g, Saturated Fat 6g, Trans Fatty Acid 0, Cholesterol 35mg, Total Carbohydrate 33g, Protein 12g, Omega 3 Fatty Acid 0.10g
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
salt and pepper to taste
12 middleneck Florida clams, shucked (reserve bottom shells)
rock salt for lining the pan and platter
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 and Herb Steamed 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
Easy Grilled Clams
2-4 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
For more seafood recipes and information on Florida seafood, visit www.FL-Seafood.com.
For more information:
Barbera Turnbull
(850) 488-0163
turnbub@doacs.state.fl.us
