There is something very satisfying about harvesting your own food and then creating something wonderful with it in the kitchen. I recently returned from a trip to Fort Flagler (near Port Townsend) with 55 middle school kids and around 20 adults. We’ve been doing these 3 or 4 day spring trips with my children’s middle school for 8 years now and for six of them, I have been in charge of all of the food planning, with my oldest daughter Caroline helping out with three of them. On this trip, the kids and a few of the adults went clam digging and hauled in what I estimate to be around 12 pounds of clams. I prepared them in my usual way but in a huge, industrial-sized pot. They were fresh as could be and especially fun to eat, knowing that we had brought them in ourselves. Here’s what I do:
Sauté in a large pot with a lid:
- 1 medium shallot in
- 2 tablespoons canola oil or light olive oil
- 1 cup dry white wine (I prefer Sauvignon Blanc)
- 2 pounds scrubbed clams
Cover with lid and steam until clams have opened.
- ¼ cup chopped fresh basil or 2 teaspoons chopped fresh thyme
- 1/3 cup heavy cream
- Splash of Pernod (optional)
Stir and serve!