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LIFESTYLE

In the Kitchen with Terry Paulding

Terry Paulding
Contributor
December 2007

Holiday madness is upon us! Traffic has doubled, the lines at the grocery store are growing, and family and friends are gathering to enjoy the season and dispel the winter chill and darkness. A shared, festive meal is a joy for those of us who love to entertain, but others dread even being asked to bring a dish to the party, and some, with a dash of guilt, purchase something instead of spending time in the kitchen making a dish that they are proud to share.

I always try to bring something a bit different to gatherings, and a seafood dish is always very festive. Baked stuffed Manila clams are a treat that seem to go over really well, and will no doubt be different from other guests’ dishes. They are very easy to make, with a garlicky, savory flavor, and they smell wonderful baking in the oven, too. And, you can prep the clams up to a day in advance, refrigerate them, and simply pop them into the oven to heat at the party. If you don’t happen to have seafood forks around, a toothpick will do for eating them—something to gently motivate the contents directly from shell to mouth is required.

I always buy clams from a store that keeps them in salt water, as any Chinese fish store (and some groceries) will do. You can usually pick out your own, scooping them into a plastic bag. Avoid any that gape wide open, or have broken shells. If you must buy a day ahead, store them by removing from the plastic bag, placing in a damp tea towel that you can rubber-band tightly closed so that the clams can’t open their shells, and then place the bag in a small bowl and cover it with a damp cloth. Place the bowl in the refrigerator, on the top shelf where it’s coldest.

If you don’t have time to make the stuffed clams, simply steam them open (the first part of the recipe) and serve hot, with their broth and some melted butter to dip them in. Even this way, they are a treat, and will be appreciated. Just get lots, and bring plenty of napkins, too.