Cooking clams offers a delightful culinary experience, especially when using fresh, local species from the Mediterranean. The region’s clams, like the Venus species, are renowned for their sweet flavour and tender texture, making them ideal for simple yet flavourful dishes. This recipe for Mediterranean Garlic Clams showcases how to cook them to perfection, creating a dish that’s both easy to prepare and bursting with authentic Mediterranean taste.

Selecting the Best Clams
Choosing the best clams is essential for a delicious and safe seafood dish. When at the market, start by inspecting the shells. Fresh clams should have tightly closed shells, a sign that they are alive and well. If you notice any slightly open shells, give them a gentle tap. They should close quickly, indicating freshness.

The smell is another key indicator. Fresh clams should exude a clean, briny aroma reminiscent of the sea. Avoid any that have a fishy or unpleasant smell, as this suggests they are past their prime.

When examining the clams, ensure their shells are clean and free from cracks. A clam with a broken shell is likely dead and should be discarded. Fresh clams should also feel heavy for their size, a good sign that they are full of water and alive.

Always where possible choose local species such as Venus clams or Razor clams. These varieties are prized for their sweet flavour and tender texture, making them ideal for recipes like Mediterranean Garlic Clams.

Proper storage is crucial once you have selected your clams. Keep them cool and moist in a breathable bag or container, covering them with a damp cloth in the refrigerator. This helps maintain their freshness until you’re ready to cook.

Mediterranean Garlic Clams
Difficulty: Easy
Serves: 4
Course Type: Main
Allergen information: Shellfish
Intolerances: Gluten (if using bread as a side)

Ingredients:
– 1 kg (2.2 lbs or about 4 cups) clams, preferably the Venus species for authentic Mediterranean flavor
– 3 tablespoons (45 ml or 3 tablespoons) olive oil
– 4 garlic cloves, minced (about 16 grams or 4 teaspoons minced)
– 1 small chili pepper, finely chopped (optional for heat)
– 100 ml (3.4 oz or about ⅓ cup) dry white wine
– A handful of fresh parsley, roughly chopped (about 15 grams or 1 tablespoon chopped)
– Salt and pepper, to taste

Method: Begin by thoroughly washing the clams under cold water to remove any sand. Heat the olive recalled in a large pan over medium heat until hot but not smoking. Add the minced garlic and chili pepper if using, sautéing until fragrant—about 1 minute. Pour in the white wine and bring to a simmer, allowing the alcohol to evaporate. Add the clams to the pan and cover, cooking for 5-7 minutes until the clams have opened. Discard any that remain closed. Sprinkle with fresh parsley and season with salt and pepper to taste. Serve immediately, preferably with crusty bread to soak up the delicious sauce.

Tips: When selecting clams in the Mediterranean region, the Venus species is highly recommended for its sweet flavor and tender texture. Ensure all clams are closed or close when tapped before cooking. This indicates they are alive and suitable for consumption.