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Raw Clam Toppings
Steaming and boiling aren’t the only ways to enjoy clams; eating them raw is also an excellent option, especially plump and juicy cherrystone clams. Make your own sauces and toppings with these four fun recipes to enhance the sweet and briny flavour of clams!
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Tropical Topping:
  • 1/4 cup diced mango
  • 2 tablespoons of white wine vinegar
  • 1 tablespoon of diced sweet red bell peppers
  • Pinch of freshly ground black pepper
Classic Topping:
  • Raspberry vinegar, to taste
  • Chopped green scallions
Italian Topping:
  • Italian balsamic vinegar, to taste
  • Dash of olive oil
  • Pinch of freshly ground black pepper
Sour and Spicy Topping:
  • Lime juice, to taste
  • Tabasco, to taste
Steamed Clams Two Ways
Steaming clams is really simple. A few fresh ingredients are all you need to conjure endless flavours. Below are two styles of steamed clams, using uncommon ingredients like beer and saffron. Which one do you prefer?
Beer-Steamed Clams

Live Japanese shortneck clams (Asari)
Olive oil
¼ cup
1 cup, diced
4-5 cloves, thinly sliced
Birrificio Milan Blanche (Alc. 4.2%) beer
Fresh basil leaves
1 lemon
Sliced, for garnish

1. Submerge clams in salt water for at least 30 minutes until they purge sand from the shells. Wash clean.

2. Heat olive oil on medium heat and fry garlic and onion until fragrant. Next, add in the clams and beer, and turn heat to high. Cover with lid.

3. Cook 5-10 minutes or until clam shells open. Stir in basil leaves and serve, garnishing the platter with lemon slices.
Steamed Clams with Salami and Saffron
Italy Vongole Veraci clams
Spicy salami sausage
120g, skin removed and diced
Olive oil
1 tablespoon
Green scallions
3 stalks, finely chopped
1 stalk, cut into sections
Ginger paste
3 teaspoons
2 cloves, crushed
Pinch of saffron
grilled, then soaked in 2 tablespoons of boiling water for 2-3 minutes
White wine
A few fresh coriander leaves
Seeds from half a pomegranate

1. Submerge clams in salt water for at least 30 minutes until they purge sand from the shells. Wash clean.

2. Cook salami on medium heat for 3-4 minutes until greasy, and set aside.

3. Add olive oil into the same pan and heat. Add green scallions, leek, garlic, ginger paste, and cook until soft.

4. Add the saffron and cook for another 1-2 minutes. Turn up the heat to high and add clams and white wine. Cook covered for a further 2 minutes, or until clams open their shells.

5. Mix in the salami and coriander leaves. After serving on a plate, toss in red pomegranate seeds.
Linguine with White Clam Sauce
Everyone loves a hearty pasta dish, especially when clams and white wine are involved. We’ve switched out the spaghetti and went with linguine to gather up more sauce for extra flavour. Check out the recipe below!
Ingredients: (Serves 4)
Extra-virgin olive oil
⅓ cup
2 cloves, thinly sliced
New Zealand Diamond Shell Clams
20, cleaned
Odfjell Armador Sauvignon Blanc 2014/2015 white wine
⅓ cup
Crushed red chilli flakes
½ tablespoon
La Fabbrica della Pasta Linguine (1 lb), plus cooking water
½ cup, reserved
Finely chopped parsley
2 tablespoons
Kosher salt
To taste
Freshly grounded black pepper
To taste
Unsalted butter
3 tablespoons
French baguette
Sliced, for serving

1. Submerge clams in salt water for at least 30 minutes until they purge sand.

2. Cook linguine to al dente. Set aside the pasta and its cooking water for later.

3. Heat oil in a skillet over medium heat. Add garlic and stir for about 1 minute.

4. Add clams, wine and chilli flakes. Cover and cook until clams open, about 8-10 minutes.

5. Transfer clams onto a chopping board (reserving the juice for later) and remove meat from shells. Return meat to skillet.

6. Add pasta, water, salt, pepper and parsley. Toss until pasta is heated through, about 2 minutes.

7. Add butter and stir. Serve immediately with bread.
New England Clam Chowder
Who doesn’t love the good ol’ clam chowder soup? Rich and creamy, the homely flavour of this thick soup always gives us the warm fuzzies. You can even serve it in a bread bowl! Check out the recipe below and make it at home.
Ingredients: (Serves 5)
Bacon strips
4, chopped
Celery ribs
2, diced
Large onion
1, diced
Garlic clove
1, minced
Small potatoes
3, peeled and cubed
Clam juice
Chicken stock
450 ml
White pepper
¼ teaspoon
Dried thyme
¼ teaspoon
All-purpose flour
⅓ cup
Whipping cream (120ml) and whole milk (360ml), combined and divided into two cups

1. In a Dutch oven, cook bacon over medium heat until crisp. Soak up the oil with paper towels set aside.

2. Sauté onion and celery until tender, then add garlic and cook for a minute.

3. Stir in potatoes, clam juice, chicken soup, white pepper and thyme. Bring to a boil and reduce heat. Let simmer, uncovered, for 15-20 minutes or until potatoes are tender.

4. In a small bowl, combine flour and 1 cup of cream mixture until smooth. Stir mixture into soup and bring to a boil. Stir for 1-2 minutes or until thickened.

5. Add in clams and the remaining cream mixture. Heat but do not boil. Sprinkle in bacon bits before serving.
Shio Koji Clam Soup
Great for the digestive system, shio koji is a healthy alternative of salt and a wonderful accompaniment to clams. Below is a simple recipe for shio koji clam soup to impress your dinner guests!
Ingredients: (Serves 3-4)
Japan live shortneck clams (Asari)
Fresh shiitake mushrooms
2, shredded
Pork slices
Pea sprouts
small handful
Shiokoji Fermented Seasoning
1 teaspoon
¼ sprig, cut lengthwise
Suishin Josen Junmai
2 tablespoons
1½ cups
Organic Sanshu Mirin Cooking Wine
1½ teaspoons
Extra virgin olive oil
1 tablespoon

Sesame sauce
3 tablespoons
Spring onion
1 sprig, diced
1 clove, minced

1. Submerge the clams in salt water for at least 30 minutes until they purge sand.
2. Heat wok and stir-fry shiitake mushrooms and leek in olive oil until golden.
3. Add pork and shio koji to stir-fry. Lower to medium heat and season with mirin.
4. Pour in sake, then add in stock. Bring to a boil and add clams. Cover lid and simmer until shells open. Top with pea sprouts.
5. Sauce: mix sesame sauce, spring onion and garlic. Serve with pork.