Sources

Celebrating the Versatility of Clams

With their local, sea-soaked flair and purported aphrodisiacal qualities, oysters often get top billing. But here we celebrate the versatility and delicious possibility of clams — and the many fantastic (and downright fun) ways to prepare and eat them Famous on America’s east coast. Fabled Little Necks (about two inched in diameter) and their slightly larger cousins, Cherrystone clams, are wild sourced from New England. They’re both great raw on the half shell, simply baked, or bolstering classic, creamy, bacon-and-potato-fortified New England clam chowder. Cherrystone’s larger size also make them perfect for cutting into strips, dredging in flour, and frying.

For something really different, there are New England razor clams. Sweet with an al dente texture, these joyful-to-eat clams are amazing pan-cooked in olive oil and fragrant garlic and finished with a sprinkle of toasted panko. And for a hands-on culinary experience with true character (and a taste of long summer days spent on the Atlantic coast), smooth-and-creamy steamers are soft-shelled clams (around two inches in diameter) with a distinct flavor that’s deliciously enhanced by a simmer in garlic, olive oil, and white wine. Steam, pull from the shell, dip in melted butter, and revel in that sweet, rich chew.

But in our homes and hearts, when we think of clams, we dream of spaghetti alle vongole. This seaside Italian favorite puts that small, shelled ocean gift, the briny, sweet, and slightly chewy clam at center stage.

"A little experimentation will guide you to the perfect balance of garlic and white wine, olive oil and herbs. Some recipes are worth spending a lifetime in the kitchen perfecting, and this is one of them."

And which clams to choose? That’s where the fun comes in. For a classic trattoria approach, it’s got to be Little Necks. These all-American clams are sweet and tender and will provide some meaty, Atlantic heft to the sauce. To add a bit of visual flair to your feast, try Manila clams. These smaller, ribbed-shelled clams are beautiful to behold. Their green-toned shells nicely contrast a liberal sprinkle of red chili flakes. And they’ll add a distinct meatiness to complement buoyant (and always al dente) pasta.

For an inspired shift from the ordinary, we love cockles sourced from pristine New Zealand waters. These delicate, small clams (about the size of a quarter) boast a heart-shaped shell and are celebrated the world over for their tender sweetness. At Citarella, we offer each of these freshly sourced options to put to the (taste) test in any spaghetti alle vongole recipe (you’ll find our original fishmonger Joe Gurrera’s extraordinary recipe in his cookbook, Joe Knows Fish). But whatever the recipe (and whenever the craving strikes) Citarella gourmet market is your source for the widest, wildest variety of the world’s finest, freshest clams.

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