I just solidified my plans for an upcoming trip to my friend’s house in Cape Cod and all the talk around fresh seafood and clam chowder got me in the mood for something that originated in the ocean. When I got to the fish market, they were selling clams and oysters on the half shell, and I decided to pick up some littleneck and cherrystone clams myself. At first, I wanted to fry them, but since I have been living of Bugles and iced coffee this week, I chose to err on the healthier side and do my own raw bar.
Yes, I know what you are thinking and, yes, eating raw clams and oysters is weird. They look like gross blobs of fat, and you have to slurp them down. It contradicts most dinning etiquette and eating raw food feel primal at best. But, I eat sushi and once my friend Molly introduced them to me at Fatty Crab, I got over it.
Raw clams, especially cherrystones, can be a bit tougher than raw oysters but are still light, briny and refreshing to eat. I paired mine with a basic mignonette sauce – a condiment of minced shallots, cracked pepper, and vinegar that is traditionally served with raw oysters.
After throwing together the sauce, I spooned it over the clams and ate the delicious, freaky looking, globular item in front of me. Très clammy.
The clam, sometimes seen as a poor cousin to the oyster, can also be enjoyed both raw and cooked. Best raw are tiny littlenecks or mid-sized cherrystones. Others, like quahogs or mahogany, are too chewy to be eaten raw, but are perfect for chowders and other cooked preparations.
The adductor muscle on the clam is what keeps these things hard to open. If you want raw clams, you’ll have to spend a bit of time and energy opening them at whatever gathering you are at — but if you happen on littlenecks in advance, this freezer thing really works. Yes, they freeze and die, but you know what is happening, and that they weren’t already open and dead.
Procure your Fresh-in-the-Shell littleneck or cherrystone clams, and put them directly into your freezer. (DISCARD any clams already open before you do that — they’re dead, and we don’t know how long, why, or anything else.) Just DITCH those!!! I do recommend you live near a coastal area, because freshness is CRITICAL.
I did try using some clams at the two-day mark once, but they weren’t ready for the adductor muscle to soften enough at that point. It seems to take at least three days, and I’d recommend four: and then the shells are So Much Easier to Open. And if any of those don’t open on their ownsome: DISCARD.
Yes, I know what you are thinking and, yes, eating raw clams and oysters is weird. They look like gross blobs of fat, and you have to slurp them down. It contradicts most dinning etiquette and eating raw food feel primal at best. But, I eat sushi and once my friend Molly introduced them to me at Fatty Crab, I got over it.
After throwing together the sauce, I spooned it over the clams and ate the delicious, freaky looking, globular item in front of me. Très clammy.
I just solidified my plans for an upcoming trip to my friend’s house in Cape Cod and all the talk around fresh seafood and clam chowder got me in the mood for something that originated in the ocean. When I got to the fish market, they were selling clams and oysters on the half shell, and I decided to pick up some littleneck and cherrystone clams myself. At first, I wanted to fry them, but since I have been living of Bugles and iced coffee this week, I chose to err on the healthier side and do my own raw bar.
Raw clams, especially cherrystones, can be a bit tougher than raw oysters but are still light, briny and refreshing to eat. I paired mine with a basic mignonette sauce – a condiment of minced shallots, cracked pepper, and vinegar that is traditionally served with raw oysters.
How to Clean and Cook Large ‘Cherrystone’ Clams | Tanny Cooks
FAQ
Are cherrystone clams good to eat?
How do you eat raw cherrystone clams?
Which are better Cherrystone or Littleneck clams?
How to prepare cherry stone clams?
Before you indulge in the mouthwatering dishes, it’s essential to know how to prepare cherry stone clams properly: Cleaning: Start by rinsing the clams under cold water to remove any sand or debris. Purging: To further eliminate grit, soak the clams in saltwater for about 30 minutes.
What to eat with cherry stone clams?
Cherry Stone Clam Chowder: Warm up with a creamy, comforting bowl of clam chowder, featuring tender clams, potatoes, and aromatic seasonings. Cherry Stone Clam Pizza: Elevate your pizza game with a seafood twist by adding cherry stone clams, mozzarella, and a drizzle of olive oil.
Are cherry stone clams healthy?
If you’re a seafood enthusiast, you’re in for a treat! Cherry stone clams are the hidden gems of the ocean, offering a delectable taste and numerous health benefits. In this blog post, we’ll dive into the world of cherry stone clams, exploring their preparation, recipes, and why they deserve a spot on your dining table.
Are cherry stone clams good for pizza?
Cherry Stone Clam Pizza: Elevate your pizza game with a seafood twist by adding cherry stone clams, mozzarella, and a drizzle of olive oil. Apart from their incredible taste, cherry stone clams offer several health benefits: High in Protein: Clams are an excellent source of protein, promoting muscle growth and repair.