December 27, 2002
Hard-Shell Clams -- Not Just From New England Anymore
Did you think that hard-shell clams were only a New England specialty? Not so anymore. Florida clam farmers are now raising hard-shell clams on coastal farms on land leased from the State of Florida for this purpose.
In 2001, Florida clam farms accounted for $18.3 million in sales with approximately 500 Floridians involved in the commercial culturing of these farm-raised clams. Over 50 percent of the Florida farm-raised clams are now sold outside the state. Florida clam farming is centered in Brevard, Charlotte, Dixie, Indian River, Lee, Levy, Taylor and Volusia counties.
The Southern hard-shell clam (Mercenaria campechiensis) and the Northern hard-shell clam (Mercenaria mercenaria) along with their hybrids are grown and wild-harvested in Florida farms. Both species occur in Florida waters and the differences between them are minimal. Production involves three cultural stages: 1) producing small seed clams in land-based hatcheries, 2) nurturing of the seed clams to a plantable size in field nurseries and finally, 3) maturing clams to market size in coastal clam farms.
Once harvested, shellfish houses certified by the Florida Department of Environmental Protection wash, sort, grade by size, count (or weigh), package, tag and label the clams for shipment. Size is a factor in the purchase price. Littleneck clams, the smallest size, are the most sought after. No matter the size, Florida hard-shell clams are sweet and tender with a slight salty taste and can be served raw, steamed, or in combination with other seafood. They are high in protein, low in fat and add variety, texture and flavor to soups and pasta dishes, shell and all.
Clams should be purchased live with the shells tightly shut. If a clamshell is open, tap it lightly and it should close. Discard shells that do not close. It is an indication that the clams are not alive. Cooking clams is easy so don't be intimidated. You can steam clams in the microwave with butter and lemon juice for 5 minutes for a mouth-watering appetizer right out of the shell.
Cream of Clam and Mushroom Soup
2 dozen Florida clams, in shell
1-cup water
1-cup fresh Florida mushrooms, chopped
1/4 cup green onion, chopped
2 cups heavy cream
2-teaspoon ground coriander
1-tablespoon dry sherry
Wash clams thoroughly. Place clams in a large saucepan and add water. Bring water to boil, reduce heat to medium-high, cover and cook until clams open. Remove from heat and let cool. Remove clam meat from shells and set aside. Reduce clam liquid to 2 cup. Add shucked clam meat to reduced liquid and set aside. In a saucepan, add mushrooms, green onions, cream and coriander. Simmer on medium for about 30 minutes, or until cream thickens. Add sherry, clam meat, and clam liquid. Mix well and serve.
Yield: 4 servings
More recipes for hard-shell clams are available in the "Open Up to Florida Farm-raised Clams" brochures. To get this brochure, send a self-addressed, stamped envelope to the Florida Department of Agriculture and Consumer Services, Bureau of Seafood and Aquaculture Marketing, 2051 East Dirac Drive, Tallahassee, Florida 32310. You can also find these and other seafood recipes at www.fl-seafood.com.
For more information:
Barbera Turnbull(850) 488-0163
turnbub@doacs.state.fl.us
