Last updated: 27 June, 2024 @ 17:24
The new clam season is a wonderful time of the year. Not only does June signal the seasonal arrival of clams – one of the very best seafoods, but it also means summer is (hopefully) on the horizon.
Being based in Poole, Dorset we’re going to tell you that our hometown clams are the best in the world – and we’re right, but there are of course fantastic clam beds found all around the UK.
Poole Harbour is actually home to many species of clam, and the MSC-certified clam fishery, which sees only adult Manila clams harvested, with the juveniles left alone to continue growing.
How to buy clams
When buying clams, ensure they aren’t broken or open – you don’t want those ones.
They should feel slightly heavy in the hand, and firmly closed (if slightly open, give them a light tap – if they still won’t close, don’t buy) – and certainly shouldn’t smell of anything other than the sea.
How to prepare clams
Clams are sold live, so be sure to discard any dead and broken ones – along with those open clams which won’t close when tapped.
Give the clams a good rinse, lightly rubbing together under a running tap to help remove any grit or sand.
Clams bought at your fishmonger should have been purified and UV treated – but some grit may still remain.
If so, soak the clams in cold, well-salted water for 30 minutes for an extra purge.
After, rinse the clams under cold running water and we’re then good to go.
How to cook clams
Clams are one of the simplest seafoods to cook. The easiest and most common method is to steam them in a little water, white wine, or even sherry. The clams are cooked once their shells pop.
Retain all but a tablespoon of that deliciously salty liquor left in the pan – this wonderful broth is essential if you’re cooking paella, risotto, vongole…
There’s a wide-range of fantastic clam recipes available online – but the all-time favourite, hands-down winner has to be vongole. For a classic recipe, try this easy-to-follow vongole recipe by James Martin.
It really is summer on a plate.