Known to most as ‘Cockles', the correct name for these shell fish is actually ‘Little Neck Clams'.
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Recipe From Al Brown's Book 'Go Fish'
Found in abundance, throughout harbors and estuaries up and down the country, these delicious eating clams flourish in the intertidal zone and can be as dense as 4500 per square meter.
Harvested commercially in inlets of Dunedin Peninsula using acknowledged sustainable methods, little neck clams are available practically all year round. They have quite a small flesh to shell ratio, however they give up a good amount of particularly flavorful briny liquor when cooked. Famous all over the world for making chowders, the way I end up normally cooking these delicacies is simple and slight variations of the below recipe.
I love to rustle up the kids, grab an onion sack and go for a gather at low tide. I can't think of a quicker more satisfying meal, than clams in a pot, a splash of white wine, garlic, herbs and butter! Plenty of warm crusty bread for soaking up the broth is not negotiable! Go figure.... A couple of random ‘clam facts'. All clams begin their lives as males, however about half decide to switch sexes and become females at some point in there life cycle, and the largest clam ever recorded was a giant clam found in Okinawa in 1956 weighing in at 750 pounds!
Little Neck Clams With Fresh Herb, Chili and Garlic Broth
Serves 6
Ingredients
- 48 Little Neck Clams
- 1 ½ Tbl Fresh Garlic (fine dice)
- Pinch Chili flakes
- 1 Cup White Wine
- 2 Cups Chicken Stock
- 1 Lemon (juice and finely grated zest)
- 1/3 Cup Fresh Basil (rough chopped)
- 1/3 Cup Fresh Parsley (rough chopped)
- 2 Tbl Butter
Method
Scrub the outside of the clams to remove any sand or sediment.
Place the clams along with the garlic, chili flakes, white wine, chicken stock and thejuice and zest of a lemon in a large saucepan, fitted with a lid. Place on high heat.
Cook for about 5 minutes. Give the pot a shake to mix up the ingredients and help the clams open.
Once open, remove the clams immediately with a slotted spoon (save the cooking liquid) and divide the clams into warm serving bowls.
Place the cooking liquid back on the medium heat, add the basil and parsley, then whisk in the butter.
Once the butter is incorporated, pour the clam broth over the clams. Serve now!
Call Southern Clams to order your Little Neck Clams: 0800 771 505 or visit them online www.nzclams.com
