Puget Sound inlet

I’m a lucky gal. We have family that lives along a Puget Sound inlet. So……….. we are clam eaters. (Get your head out of the gutter you guys!)

Winter is one of the best times for these littleneck clams around here. We just head out on the beach in rubber boots during low tide, do a bit of digging, and BAM – a meal for the next day has already begun it’s course.

Littleneck clams with lemon, thyme, and parmesan Littleneck clams with lemon best travel tea mug, thyme, and parmesan

A few things to keep in mind when digging for clams.

1. You want your clams to be ib math hong kong slightly smaller than the palm of your hand. Inspect the shells for any holes or cracks.

2. Let them sit in their own salt water for about 4 hours, allowing them to “spit” a lot of sand out of the shell. Transfer to fresh water HKUE DSE , and allow them to filter for another 20 hours, filtering for 24 hours total.

3. Before cooking or preparing to eat, scrub the shells with a rag to get all the dirt and sand off.

You know, we normally stick to just cooking clams in a skillet with lots of butter, garlic, and white wine until they open up . Then serve them with garlic bread and the broth. This time though, we wanted to get a little fancy. I followed a recipe by Chilean chef, Gerardo Valenzuela. This recipe is a bit time consuming, but pretty damn awesome.