Kingly Foods

It is Seafood Weekend and we start out immediately with clams! They are fast, easy and pretty cheap too. I don’t really have to say it but… Super delicious as well!

Clams are kind of a hassle though. You have to clean them, scrub them, make sure they are alive. After you cook them you have to keep making sure they are alive. Usually when one is dead, it will open. And it will stink really, really bad. But some just dont open when they die, and if they dont open after cooking – they’re dead.

The cooking process is very quick as with most fresh seafood. But clams are, at least to me, especially fun to cook!

Here’s what I used:

• 1lbs of fresh mahogany clams
• A whole package of prepacked basil, Whole Foods brand
• 1dl of white wine with lemon flavour
• 1dl (roughly) chopped parsley
• 1 red jalapeño pepper
• Garlic, lots of it

Start out by rinsing and scrubbing the clams clean under cold water, make sure they are all closed. If any of them are open just tap them to see if they close. If they don’t close they’re dead and you must discard of them. The smell of a dead clam is not pleasant. After the clams are rinsed, start chopping everything up roughly. Julianne the jalapeño and either slice or crush the garlic (I sliced it).

In a lidded pot put a table spoon or two of olive oil, heat it up, dump in the cams. Throw in all the ingredients but the parsley. Put on a lid and hold it tight and shake/swirl it around to mix the content. Let the clams steam in the wine for about five-ten minutes or until all of them have popped open. When all the clams have popped open strain them in a colander that you put inside a bigger bowl to save the clam juices. After the juices are drained put the clams in a separate bowl and boil up the clam juices again, add the parsley and some pepper to taste (you could add salt if necessary but since clams are very salty naturally you might want to skip the additional salt in this dish ;))

Ready to serve!

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