Clam Clam Clam Clam

Lovely Claaaaam! Woonderful Claaaaaam!

Sorry, woke up with a craving for some Spam. (If you don’t know what I’m talking about, click here).

I love clams almost as much as I love stupid Monty Python sketches (Helloooo Polly!), and that’s a lot!

I love steamers. They’re the Graham Chapman of the clam world.

I also love the funny two-necked Adriatic clams we had in Croatia. They’re the Michael Palin of the clam world.

But my very favorite clam is the Little Neck. They’re the John Cleese of the clam world for sure!

My very favorite place to get my very favorite clams is at the Union Square Greenmarket, but it’s never easy. The stand on the west side of the park often sells out very early on Saturdays, a day I tend to be rather lazy.

So when the planets align and I do manage to get my paws on some Clammity Claaams! Wonderful Claaaams! I get rather happy schmappy.

The last time this happened I brought my Little Necks home, purged them and then threw them in the oven to roast. When they were all nice and bacony (clams are the bacon of the sea) I pulled them out of their shells and added them at the very last minute to a lovely risotto. Good times people, good times!

I was happy as a clam.

Head below the jump for John Cleese Risotto.
John Cleese Risotto

prep time: 30 minutes ~ cooking time: 1 hour

• 1 dozen Clams, purged, per person (for us it was 2 dozen Litte Necks)
• Olive Oil
• 3 cloves Garlic minced
• 1 cup Risotto rice (arborio or whatever you prefer, I used my favorite parboiled 3 grain mix I found on our trip to Arthur Ave.)
• juice of 2 Lemons
• 1/2 c. Vermouth
• 2 cups hot Stock or Water
• 1/2 c. Frozen Peas
• 3 cloves Garlic minced
• zest of 1/2 Lemon
• a small handful fresh Sage cut in a chiffonade
• Butter

Turn the oven on to broil. Rinse and scrub the clams and place in a roasting pan. Put the clams in the oven on the top rack. Allow to roast until the clams pop open. Pull them out of the oven and set aside. Discard any clams that haven’t popped open. When cool pull the clams out of their shells and set aside.

Cooks Note: The exact time it takes to roast your clams is wholly dependent upon the quality of your oven. Mine kinda blows, so it took about 20 minutes.

In a large saucier or stock pot heat a healthy glug of olive oil over medium heat. Add the garlic and sweat slowly. When soft and lovely add the rice and cook in the fat while stirring with a wooden spoon until beginning to become slightly translucent.

Turn the heat up to medium high. Add the lemon juice and vermouth. Stir and cook until absorbed. Add the stock or water ladleful by ladleful until the rice is nearly cooked al

Turn off the heat. Add the additional minced garlic, lemon zest and sage. Stir to incorporate. Add a pat of butter and whip with your spoon until incorporated and the rice is slightly creamy.

Spoon into bowls and top with the clams.

Enjoy!

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