In the early 1990s, clam farming had a surge of well-trained producers join the industry. In 1996, displaced net-fishermen received training and began farming clams. The rest is part of Florida’s history. Clams are the easiest shellfish to prepare, very nutritious and fast becoming a true Southern delicacy. Clam-producing counties in Florida include Dixie, Levy, Taylor, Charlotte, Lee, Volusia, Brevard and Indian River.

Purchasing
When purchasing fresh clams, look for shells that are free from cracks and close tightly when handled. The clam is alive if it closes; if it does not close, discard it. Live clams in the shell will survive up to five days in your refrigerator. They should have a mild aroma, similar to the ocean, not strong or fishy. Ideal storage temperature is 41 degrees, but a couple of degrees higher or lower will not harm the shellfish.

Live clams and shucked meat can be frozen in home freezers with good results. Place clams in the shell in a heavy freezer bag and push out all air before sealing. They will take about two hours to freeze at 0 degrees and will maintain quality up to three months. Shucked meat should be stored with its natural juices in a freezer bag or plastic container, with its air pushed out and placed in freezer.

To shuck a raw clam, hold it in one hand with the shell hinge against the palm. Insert a clam knife between the shell halves at the front of the clam, twisting the knife slowly to slightly open the shells. Before pulling the clam open all the way, use the knife to separate the muscles from the two halves of the shell.

Cooking
Clams may be prepared in everything from casual to elegant meals. They can be simply steamed or prepared in complex cuisine. They are perfect with pasta dishes. Although clams are low in sodium, they have a naturally salty taste, so it is a good idea to taste test your clams before adding salt.

When preparing clams in the shell for cooking, scrub the shells well to remove all sand. Clams can then be added to the recipe, and the shells can be discarded anytime after the clam has cooked. Leaving clams in the shell for cooking allows their natural juices to flavor the recipe.

Clam names—cherrystone, top neck, littleneck and pasta—refer to size, measured through both halves of the shell at the thickest point.

Clams are a great source of calcium and iodine, and they provide 20 percent of the recommended daily amount of iron. They are low in calories, fat, cholesterol and sodium, and they are a perfect choice for light, healthy meals. So open up your kitchen to Florida clams, and enjoy another one of Florida’s culinary treasures.

Note: oysters and scallops may be substituted for clams in these recipes.

STEAMED CLAMS

2 dozen Florida littleneck clams in shell
1 cup dry sherry
1⁄2 cup Florida green onions, chopped
2 tsp. garlic, chopped
2 tsp. fresh Florida ginger, grated

Wash clams thoroughly under cold running water and set aside. Place all ingredients except clams in a large sauce pan. Simmer on medium heat for three minutes; add clams and cover. Simmer until clams open wide; transfer clams to a large bowl. Pour liquid over clams and serve.

Yield: 4 servings.

CLAMS IN BASIL GARLIC PASTA

2 dozen Florida littleneck clams in shell
2 cups Florida tomatoes, diced
3⁄4 cup Florida green onions, chopped
1⁄2 cup fresh basil, finely chopped
1 Tbsp. garlic, finely chopped
1 Tbsp. olive oil
1⁄2 tsp. black pepper
2 cups tri-color pasta, cooked

Wash clams thoroughly under cold running water and set aside. Combine tomatoes, onion, basil, garlic, oil and pepper in a large sauce pan. Place clams on top of mixture and simmer on medium heat until clams open wide. Add pasta and mix thoroughly.

Yield: 6 servings

CLAMS CASINO

2 dozen Florida littleneck clams in shell
2 Tbsp. olive oil
1 Tbsp. butter
1 cup Florida onion, chopped
2 cloves garlic, chopped
1 cup bread crumbs
4 slices crisp cooked bacon, crumbled
2 Tbsp. grated Parmesan cheese
1 Tbsp. olive oil

Wash clams thoroughly under cold running water. Place on baking sheet and bake at 350 degrees, until shells open; discard any that remain closed. Remove clam meat and chop. Discard half the shells. Sauté onion in garlic and butter until soft. Remove from heat and cool. Add bread crumbs, bacon, Parmesan cheese and chopped clams to onion mixture; mix well. Fill shells with clam mixture and drizzle tops with olive oil. Bake in pre-heated oven at 450 degrees for seven minutes or until lightly browned.

Serve immediately.
Yield: 4 serving.

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