The Seven Sisters Clams

It is the clamming season! My partner and a neighbor have been going to the Seven Sisters Beach near the Hood Canal Bridge to harvest clams. I've been itchy to try this recipe for years because it reminds me of home. This dish to seafood restaurants in Taiwan is like burgers and fries to American diners. When we first moved to the Northwest I was excited about the prospect of cooking and eating more fresh seafood. One would think it was a realistic expectation considering we were moving from the landlocked Midwest. I have been greatly disillusioned. Not only the store-bought and restaurant-served seafood are not fresh most of the time, the prices are unaffordable for us volunteers of simple living to eat regularly. And the kicker is unless you go to the top restaurants which we can't afford, your choices are pan-fried, deep-fried and battered-fried! What is the difference? The seafood we've enjoyed the most has been gifts from friends and neighbors who were the actual fishermen; salmon, tuna, crab, oysters, and even dog fish once. (It makes great miso soup,) Now clams! If you are going to steam the clams, instead of using lots of butter for dipping, try mixing soy sauce and rice vinegar in 1: 2 ratio and minced ginger. Try it, you would like it, I guarantee it.

Ingredients:

15-20 medium clams*

1 Tbsp of green onion, ginger, garlic, red chili pepper

1 tsp soy sauce

1 tsp sugar

1 cup of basil

2 Tbsp oil

* I let the clams sit in natural salt water for a day or two to get the sand out. Before cooking I brush-cleaned the shells and let them sit in regular clean water while I prepared the other ingredients.

Directions:

1. Heat oil in a wok or skillet until hot. Add green onion, ginger and garlic, stir-fry 30 seconds until fragrant.

2. Add clams, soy sauce, sugar, stir to coat, continue cooking with medium heat until all the clams are open. Add a little water if needed, usually not necessary as there will be enough juices from the clams.

3. Add basil, cook for one minute and serve.

This dish can be served as an appetizer or a main dish for two with vegetables and rice.

Bon Appetite or should I say "Itdakimasu" - "I humbly receive" as my Japanese friend Mayu and Yuko would say before meals.

Reminder: Before you start digging, you need to apply for a license and follow the rules published by the Washington Department of Fish and Wildlife.