As a bivalve, clams are a great (non-plant) sustainable source of protein. They’re not as inexpensive as mussels, but they follow the same cooking method. So, we can practice with mussels and treat ourselves every once in awhile knowing we’ll nail the technique!
And who doesn’t love green goddess everything?! So many bright herbs combine to make a unique, flavorful broth that you’ll want to dip every carb you can find in.
Cleaning your Clams
Here are a few tips to cleaning your clams. You can find more in-depth instructions from Fifteen Spatulas, which is what I used when I first started making clams.
- Wipe the clams well with a damp paper towel. You don’t want to get too much fresh water on the clams as you clean them because they are salt water creatures and you want to keep them alive until you cook them.
- In a bowl, combine COLD water and a lot of salt! Whisk until fully dissolved.
- Soak clams in salt water for at least 2 hours in the fridge
Green Goddess Littleneck Clams
Classic clams, adding a flavorful and bright 5-herb blend to give it the iconic color of a Green Goddess!
Equipment
- Blender or Food Processor
Ingredients
- 1 lb littleneck clams
- 1 cup dry white wine
- 4 cloves garlic
- 1 shallot
- 5 green onions greens and whites separated
- 1/4 cup baby spinach
- 1/3 cup fresh basil
- 1/3 cup fresh parsley
- 1 tbsp fresh tarragon
- 2 tbsp fresh dill
- 6 T unsalted butter softened, grass-fed prefered
- 1 lemon
- 2 T olive oil
- salt
Instructions
Making the Clams
- In a large pan that you have a lid for over medium heat, add olive oil, shallots, garlic, and green onion whites and saute until fragrant.
Green Goddess Compound Butter (will make more than you need)
- In a small pot with boiling water, heavily salt and get an ice bath (a bowl with very icy water) ready next to the stove
- Quickly blanch (30 seconds) the spinach, basil, and parsley, and transfer to the ice bath
- Squeeze excess water out of blanched spinach, basil, and parsley
- In a small food processor or blender, add butter, blanched herbs, dill, tarragon, and greens of green onion. Blend until completely well combined and smooth. You may need to add a splash of olive oil or cream to help it fully combine.
- Add clams and wine and cover pan with lid.
- Once clams start to open, remove them one at a time from the pan each as they open to ensure you don't overcook them. If you need to put the lid back on as you remove to help the unopened clams finish cooking, you can do that. Any unopened clams should be discarded, but make sure you give them a chance!
- In the pan that you just removed clams from, add green goddess compound butter and zest of one lemon. Taste and adjust for salt and acid. Add salt or lemon juice if needed. If you add lemon juice, it will make the green a little less bright, but flavor is more important than color! I had to add some, for reference of the photo.
- Pour broth over clams and serve with grilled or toasted bread of choice!
Tried this recipe?Let us know how it was!