Welcome to Outdoor Savages! We are a small group of friends that enjoys nothing more than to spend our free time in the outdoors. Here are the first hand accounts of our adventures. Enjoy!

Thursday, July 5, 2012

From the Sea: The Incredible Edible.....Clam?


  Clams, fish, whale, oysters, crabs, kelp and so on,  I love most every food produced by the worlds oceans.  That is a true statement.  Clams, however are at the top of the list for me.  I guess i boils down to how much fun it is to collect them, and they are available all year long. The Northern Quahog is my areas most plentiful type of clam.  It is also at the top of my culinary list.  Table fare is second to none, moreover, it can be prepared several different ways!  So many in fact it rivals THE EGG, well not quite, but close.

     Pasta with White Clam Sauce is one of my favorite ways to prepare fresh clams.  It is easy, cheap, quick, and it tastes great!  I guess that is why you will see it on the menu at most every restaurant for $12-20.  Which brings me to my next point.  The whole recipe will run you $15 if you need to by a can of clams.

   A couple of important items first.

    1.   Only collect clams from approved beds
    2.   Only collect clams if you have the proper permit.
    3.   Enjoy!

   You will need

   1.  Clams(yup)  20 little necks or 10 cherry stones.
   2.   Half of an onion
   3   4 cloves of garlic
   4.  Thyme
   5.  Parsley
   6.  Olive oil
   7.  1 anchovy
In the pot ready to steam
    Lets get to it.   First you will need to scrub and wash your clams.  Next place them into a pot big enough to hold them while the lid is on.  Next put just enough water in the pot to cover the bottom, no more.  Then add Thyme, 2 chopped up garlic cloves, and drizzle some olive oil on the clams.  Fire up the burner and cover.  As the clams open(8-12 minutes) the clam liquor will drain to the bottom of the pot with the thyme and garlic and continue to steam the clams.  When you see steam escaping from under the lid open it and take out the clams as soon as they open.  As you remove clams from the pot others will open.  If one or two are not opening give them a gentle tap with a fork.  If they do not open DO NOT EAT, they are bad and discard them right away.  SAVE THE CLAM LIQUOR IN THE POT!  (the most important step).
The clam liquor with chopped clams

   In a deep pan add some olive oil.  Chop up the onion, and 2 cloves of garlic.  throw it in the pan with the anchovy.  The anchovy will render down quickly.  Once you have this down add the clam liquor, a little white wine, and parsley.  Let this mix simmer for 10 minutes then add the clams.   If you have Cherry Stone sized clams you will have to remove them from the shell and cut them up.  If you sprung for the little necks the choice is yours to remove them from the shell or leave them in.  Let this simmer for another 5 minutes, add a little butter, and pour over pasta.  ENJOY.

The onion, garlic, and anchovy


  1. BRAVO.
    Your recipe is just the way I make it, only I never put the anchovy in it, but that's a nice touch. I will try it the next time I make it.
    Great video.

    1. Its a simple way to do clams that i think everyone likes. The anchovy adds a slight fish taste to the dish and is good. But then again i love anchovies.

  2. Thanks for sharing this recipe! I will definitely give it a shot.

    1. I have tried it with the Southern quahog that is abundant down your way. They have started to seed them up here because they grow faster. There shells are a little thinner, and taste a lot alike. The northern clam has a little sweeter taste, but most people would never notice.

  3. Wonderful. Can I add a few pepper flakes?

    1. Reverend Fowl, YES, add the pepper flakes, and if you are out of anchovies just add a slice of Merganser from your last hunt.

  4. Anchovies are an amazing ingredient. Those strange birds I settle for are fishy.