Italians catch a number of kinds of clams, and you will hear people speaking admiringly of Vongole Veraci, which Alan Davidson identifies as Carpet Shell clams; they're somewhat larger than other varieties and are supposedly sweeter, though exactly how superior they will be to run-of-the-mill clams of the sort pictured here will depend upon the conditions at the hatchery -- yes, most Veraci are now raised, not caught.
These clams, which are called striped Venus clams in English, and poverazze in Romagna, are a bit smaller, and therefore one has to eat more of them to make a meal of them. Incidentally, though many think the name has to do with poverty (povertà), it's actually a corruption of peperazze, because Romagnoli season them with abundant pepper.
All clams are sandy -- they've bottom feeders -- and as a result if you buy them live you will have to purge them of sand before you use them.
Got a bag? How about
Polenta with Clam Sauce, Polenta con Ragù di Vongole
To serve 4:
1 pound (500 g) live clams, purged (see instructions if need be)
A small bunch parsley, minced
1/4 cup freshly grated Parmigiano
Olive oil
Polenta, made with about about 2 cups (250 g) corn meal (see instructions if need be, or purchase ready-made polenta)
Set the polenta to cooking if you're making it from scratch.
In the meantime, rinse the clams, put them in an untreated pot large enough for them to like in a single layer, and heat them until they've opened.
Remove the pot from the fire, discard any clams that are still shut tight, and remove the flesh from those that did open, putting the clams in a bowl and discarding the shells. Strain the pot liquor and sombine enough of it with the clams to make a moderately liquid sauce. Season the sauce with the parsley, a drizzle of olive oil, and salt and pepper to taste, and serve it at once with the cheese and the polenta.
Clams on About:
Clams in Black Bean Sauce
Thai Clams in Yellow Curry Sauce with Basil and Red Chilli
How to Select Fresh Fish
How to purge clams of sand (and make pasta sauce)
Shellfish
These clams, which are called striped Venus clams in English, and poverazze in Romagna, are a bit smaller, and therefore one has to eat more of them to make a meal of them. Incidentally, though many think the name has to do with poverty (povertà), it's actually a corruption of peperazze, because Romagnoli season them with abundant pepper.
All clams are sandy -- they've bottom feeders -- and as a result if you buy them live you will have to purge them of sand before you use them.
Got a bag? How about
Polenta with Clam Sauce, Polenta con Ragù di Vongole
To serve 4:
1 pound (500 g) live clams, purged (see instructions if need be)
A small bunch parsley, minced
1/4 cup freshly grated Parmigiano
Olive oil
Polenta, made with about about 2 cups (250 g) corn meal (see instructions if need be, or purchase ready-made polenta)
Set the polenta to cooking if you're making it from scratch.
In the meantime, rinse the clams, put them in an untreated pot large enough for them to like in a single layer, and heat them until they've opened.
Remove the pot from the fire, discard any clams that are still shut tight, and remove the flesh from those that did open, putting the clams in a bowl and discarding the shells. Strain the pot liquor and sombine enough of it with the clams to make a moderately liquid sauce. Season the sauce with the parsley, a drizzle of olive oil, and salt and pepper to taste, and serve it at once with the cheese and the polenta.
Clams on About:
Clams in Black Bean Sauce
Thai Clams in Yellow Curry Sauce with Basil and Red Chilli
How to Select Fresh Fish
How to purge clams of sand (and make pasta sauce)
Shellfish