Recipes

Alaska Steamer Clams with Black Beans

• 4 tbPeanut Oil
• 2 cOnion - diced
• 4 tbGarlic - chopped
• 4 tbGinger - finely minced
• 4 cTomato - seeded, diced and drained
• ½ cFermented Black Beans *
• 2 cWhite Wine
• 1 cClam Juice or Fish Stock
• 1 tspSambal Paste **
• 4 tbCilantro - finely chopped
• 3-4 tbButter
• 2 lbAlaska Steamer Clams

Soak fermented beans in cold water for 20 minutes, drain. Heat peanut oil in skillet and sauté onion, ginger and garlic for 5 minutes. Add tomatoes, and cook for an additional five minutes. Add the beans, sambal, wine and clam juice. Bring to a boil and simmer for about five minutes. Add the clams and cilantro, cover and simmer until the clams start to pop open. When the clams are just cooked remove from the pan and keep warm. Return the pan to heat and whisk in the butter and sesame oil and sprinkle with cilantro. Divide the clams onto 4 heated bowls and spoon the sauce over. Garnish with sprigs of cilantro. For an entrée portion serve over Jasmine rice.

Serves 4

* These black beans have been cured in salt and can be found in most Asian food stores.
** Olek Samal is a Thai chili paste. It is readily available in Asian food stores. Fresh chili can be substituted.

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Minestrone Primavera with Alaska Steamer Clams

• 1 tbOlive Oil
• 1 cOnion - chopped
• 2 cBaking Potato - chopped
• 2½ cZucchini - diced
• 5 cCannelloni or Great Northern Beans
• 6 cChicken Stock or Clam Juice
• 1/3 cChopped Flat Leaf Parsley
• ¼ cChopped Basil
• ¼ cChopped Fresh Tarragon
• 1 cWhite Wine
• 1½ cDiced Fennel Bulb
• 2Garlic cloves - minced
• ¾ cCarrot - diced
• ½ cLong Grain Rice
• 1½ cWater
• 3½ lbAlaska Steamer Clams
• 1 tbDried Oregano
• ¼ tspRed Chili Flakes
• 1 tbBlack Pepper

Steams clams in large pot until shells open, remove meats, and hold until soup is finished. Reserve clam juice. Heat oil and sweat fennel and onion together for about 5 minutes. Add water, garlic, potato, carrot, zucchini, rice, and beans and clam juice. Bring to a boil and reduce to simmer for 30 minutes. Add zucchini, parsley, basil, white wine and chili flakes. Simmer for 5 minutes. Add chopped tarragon and clam meats. Add salt and pepper to taste. Serve in bowls and sprinkle with cheese.

Serves 10 - 12

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Tuscan Style Steamed Alaskan Clams

• 1Large Red Onion - finely diced
• 1Large Carrot - peeled and finely diced
• ½ cExtra Virgin Olive Oil
• 2 tbsGarlic - minced
• 1 cDry White Wine
• ½ tRed Chili Flakes
• 2 tbsItalian Parsley - leaves only, finely chopped
• 3 lbsAlaska Steamer Clams
• 2 tbsUnsalted Butter
• Salt & Pepper

In a heavy pan or skillet over medium heat warm the olive oil and add the chopped garlic. Sauté briefly and add the diced red onion and carrot. Cook for about 1-2 minutes then add the clams, white wine, red chili flakes and Italian parsley. Cover and cook until clams start to pop open. Transfer the clams to 4 heated bowls. Add the butter to the sauce and spoon over the clams. Garnish with sprigs of Italian parsley and slice of toasted rustic bread.

This is a dish I serve frequently as an appetizer. The onion and carrot add a nice touch of color and the red chili gives it some zip. While designed as a first course, one could serve it over spaghetti and make a nice entrée.

- Chef Jack Amon, Marx Bros. Café

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Zucchini Flowers With Alaska Steamer Clam Filling

• 1 1/3 lbAlaska Steamer Clams
• One Dozen Squash Flowers
• 1Extra Virgin Olive Oil
• 1 tbsGarlic - minced
• 1 tbsDry White Wine
• ¼ cRed Chili Flakes
• 2 tbsItalian Parsley - leaves only, finely chopped
• ¼ cAlaska Steamer Clams
• 2 cUnsalted Butter
• A Pinch of Crushed Red Chili Flakes
• Salt & Pepper

Carefully remove the pistils of the zucchini flowers. Set them aside.

Steam the clams in wine with a little chopped garlic and shallot until they open and remove them from the stove. Reserve the broth. Shell the clams, reserving some for garnish and chop the meat into medium sized pieces. Transfer the clam meat to a stainless steel bowl and combine with the egg, garlic, shallot, basil, parsley and parmigiano. Knead the mixture slightly until it binds together.

Fill this stuffing into the zucchini flowers. A pastry bag may be useful here.

Place the zucchini flowers in an ovenproof dish. Pour a little of the reserved and the olive oil over the bottom and season. Cover with aluminum foil and bake at 3500 F. for 25 minutes. Add the remaining clams and season. Transfer the cooked flowers and clams to 4 heated plates. Whisk 2 tbs butter into the broth and spoon over the flowers.

Serves 4

Zucchini flowers are widely available through specialty produce outlets. Availability is generally better in the spring and summer. Try to find large squash flowers.

- Chef Jack Amon, Marx Bros. Café