Luscious Joys: Clams

The Newsy Neighbour Magazine

February Issue 112

www.thenewsyneighbour.com

Article Provided By: Kathryn Hartwell for The Newsy Neighbour Magazine

Riddle: What is surprisingly high in iron? So high, in fact, that T-bone steaks and beef liver don't compare? What is also a good source of phosphorus, potassium, zinc, copper, manganese, selenium, riboflavin, vitamin C, B-12? What has an amino acid score of 106, which means it is a complete/high quality protein, essential for building and repairing muscles and tissue? What provides, in a single protein serving (3 ounces), 2/3 of the amount of iron you need in a day, plus the vitamin C that helps you better absorb the iron? (Iron is an integral part of oxygen transport in red blood cells and for the processes in your cells that make energy. Fatigue and anemia result from low iron diets). What has a high level of B12, which is a vitamin that is needed for making DNA and maintaining nerve function? (If you have a B12 deficiency, you can develop megaloblastic anemia, which can make you feel tired and weak). What has all of that, AND is delicious?

The surprise answer is CLAMS!! Despite their salty taste and chewy texture, clams are one of the healthiest sea foods. A three-ounce serving, about eight to nine small clams, contains only around two grams of fat and 100 calories. Packed full of healthy omega 3 fatty acids, clams are a great way to relieve hunger and get an energy boost. While clams do contain cholesterol, this is present only in very small amounts. Clams are safe to eat because of their low levels of contaminants; however, it's important to always make sure to properly cook clams prior to consuming.

Now, I’m with you if you have ever stopped and looked at the live clams at the grocery and thought – NO WAY!! But I have just discovered the tiny, cute clams in cans and even though they are not fresh, they contain all the same extremely healthy stuff as the fresh ones (maybe a little less, but still there). I have started adding them to a lot of different recipes. Add them to any soup. Clam chowder is always a popular choice or try a bisque or Manhattan-style chowder. They are lovely with your pasta in red or white sauce or pan-seared in olive oil for fresh vegetable pasta primavera. I have stuffed them in mushrooms and peppers. I have even added them to my rice! But my favourite way to eat clams is in clam dip. There are so many variations of clam dip, and you will never get tired of making it and, of course, eating it!

Here are a few of my very favourite:

WORLDS EASIEST CLAM DIP

1 package (8-ounce size) cream cheese, softened
3 green onions, chopped fine (include green tops)
1 teaspoon Worcestershire sauce
1 can minced clams, drained
2 tablespoons clam juice from drained clams

Mix all ingredients together to a smooth consistency. Chill at least 1 hour or you can bake this for about 30 minutes. Serve with just about anything, on toast crisps, chips, tortillas, crackers even vegetables.

NEW ENGLAND CLAM DIP

1 pint sour cream

2 cans of chopped clams, with three tablespoons of their liquid

1 ½ tablespoons fresh lemon juice, or to taste

½ teaspoon Worcestershire sauce, or to taste

½ teaspoon cayenne pepper, or to taste

½ teaspoon kosher salt, or to taste

¼ teaspoon ground white pepper, or to taste

Spears of red bell pepper, celery and endive, or salted potato chips, for serving

In a small bowl, combine the sour cream and clams and mix well. Add the lemon juice, Worcestershire, cayenne pepper, salt and white pepper. Adjust seasonings to taste. Cover and refrigerate until chilled, at least an hour. Serve with spears of red bell pepper, celery and endive, or use your imagination.

DELECTABLE CLAM DIP

8 ounces cream cheese

24 ounces cottage cheese

1 can minced clams

Lemon juice

Put the entire brick of cream cheese in a microwave-safe bowl. Microwave for 30 seconds at a time until the cream cheese is soft and spreadable. Dump all the other ingredients into the bowl. For the clams, you want the entire can, juice and all. Add the lemon juice - I sprinkle it in, probably no more than a tablespoon. With a spatula, stir the dip, making sure to scrape the sides so everything gets mixed in well. And that is all there is to it!

KIM CHEE CLAM DIP

½ jar Kim Chee, chopped fine

8 ounce cream cheese

1 small can baby clams, drained and chopped

Optional: 1 to 2 spoonsfulls of Best Foods mayonnaise

Bag of Maui potato chips

Strain Kim Chee before chopping. Add all ingredients together and mix thoroughly. Chill for a few hours before serving. You can add a spoonful of mayonnaise if you want a little creamier texture.

So, there you have it. If you ever thought that clams would be the last thing in this world that you would ever eat, you might want to give that a second thought. I am never without a couple of cans of clams in my cupboard because you just never know when you are going to get the hankering for a little clam dip AND as you are enjoying your creation, remember how healthy these little beauties are for you.

Be healthy, my friend.

Kathryn Hartwell

References: fitday.com, thepaleomom.com, cdkitchen.com, nytimes.com, thecraftyblogger.com and ilovehawaiianfood.com