In Oregon we love our clams. In fact, steamers are so abundant here we clam for them year ‘round. Still, we keep the old rule of thumb in mind that shellfish is best eaten in the colder months, or those ending in R. That tends to cover most troublesome issues like spawning, red tides, warm water temperatures, and such.
Clammers are a regular site on the Oregon coast, in all weather—you’ll see us out there lining the beaches, optimistically digging for our dinner. But living further inland, availability can be tricky and we can’t always pick up and dash to the coast for a fresh supply. Local markets do their best to meet demand, but they must also have contingency plans for when that’s not possible. One option is to bring in fresh meaty Venus clams from as far south as the Mexican Pacific coast.
Such was the case this past week when I thought I’d pick up 2 or 3 dozen fresh clams for an easy dinner. I was excited about trying a new twist on an old favorite steamer clam recipe. It’s a cleaver approach inspired by Lidia Bastianich’s Italian pairing of clams with zucchini.
Well heck, back at the store, there were no Oregon clams. Once again, I am confronted with a Plan B situation. Assured they were very fresh, and they looked quite good, I walked out with fat juicy Venus clams.
Turns out, clams and zucchini are a brilliant combination. They are both mild, neither likes to be overcooked, and they compliment each other beautifully. In this case, they take on eye-rolling proportions when the usual garlicky clam nectar is further embellished with sweet leeks and tomatoes. It’s all transformed into a charming meal as the clams and zucchini mingle and develop more character in this hearty broth.
It’s fast and fabulous. Within 20 minutes it’s ready—the clams have popped open and released their brininess into the pot. You could serve smaller portions with drinks. Or, as a lingering meal, ladle it all into wide bowls over crusty grilled bread. It’s lovely followed by a lush salad of blue cheese, apple and caramelized nuts with vanilla balsamic vinaigrette…
Steamed Clams and Zucchini
Inspired by Steamed Clams & Zucchini in Lidia’s Celebrate like an Italian by Lidia Bastianich
2 Tbsp olive oil
1 cup leeks, halve lengthwise, cut into ¼” slices or ½ onion, slice
3 cloves garlic, mash & mince
¼ tsp each dried oregano & red pepper flakes
1 cup white wine
1 cup crushed diced tomatoes
½ tsp sea salt
2 medium zucchini, cut into 1½”x ¼” strips
2-3 doz. or more butter or steamer clams
Finish: ½ cup parsley, olive oil for final drizzle, toasted or grilled sliced baguette
- In a large pot set over medium heat, pour in olive oil. When hot, add leeks and cook to soften @ 2 minutes.
- Stir in the garlic, oregano, and red pepper flakes to taste; , cover and cook 3 minutes. Add the white wine, cook down briefly; add the tomatoes and set to simmer. Cook 5 minutes reducing slightly to a thick broth and set aside.
- When ready to serve, bring vegetables up to a simmer and add the zucchini; cook 2-3 minutes, until softened. Increase heat to a boil, add the clams and enough fresh water to barely cover. Add lid, reduce heat slightly, and steam for 5-6 minutes until shells open. Discard any that remain closed. Ladle into shallow bowls over toasted bread. Sprinkle with parsley, drizzle with more olive oil. Pass more bread. Serves 2 or more.