Good morning, welcome to the end of March which makes this March 31st. I wanted to let you know today we celebrate National Clams on the Half Shell Day #ClamsOnTheHalfShellDay. I don’t know about you but I don’t do #Seafood so I will pass on celebrating #ClamsOnThe HalfShellDay.
As for David he likes Seafood but I don’t know about #ClamsOnThHalfShell which I will ask him about this evening when he gets in from work. As for Charlie he hasn’t ever had #ClamsOnTheHalfShell but he has been wanting to try Crab and Lobster so he might be willing to try #ClamsOnTheHalfShell.
If you haven’t had the opportunity to try #ClamsOnTheHalfShell I’ve included a recipe for you to make this recipe for your friends and family. I plan on asking David if he wants to make Clams On The Half Shell for him and Charlie.
Remember if your #Homeschooling your children #cooking can be one of the classes they take. They could study where the recipe comes from and the State Half On The Half Shell originated in. They could go on a #FieldTrip to purchase the ingredients for the recipes and that is just the beginning of the #lessons you can create.
Come and join us on National Clams on the Half Shell Day, on March 31st, Seafood lovers won’t Clam up about their love for Clams because, today, they get to devour these meaty Saltwater Animals that they have probably been clamoring for months.
As a cousin to Oysters, the bivalve mollusks with their fishery goodness are best enjoyed fried, steamed, or grilled. Let’s come together to build up our appetite for Clams On The Half Shell and eat them raw with Cocktail Sauce and Mignonette!
Clams are formally known as bivalve mollusks; tiny, plump, and meaty Aea Animals that first appeared around 510 million years ago. They live in freshwater or marine habitats and are fished as one of the favorite Shellfish alongside Oysters and Scallops.
The Shellfish is cooped up in two shells, connected by a hinge joint and an internal or external ligament. Did you know there are more than 150 edible species of Clams in the world and the total number of living species is somewhere around 12,000.
Most people find most of there favorite species in the Atlantic Ocean or the Gulf Coast, including the hard-shelled Quahog and mid-sized Cherrystone Clams, as well as the Soft-Shell Clams that are usually steamed and the Surf Clams. Some of the species in the Pacific Ocean include the Littleneck, Manila, and Butter Cams.
Giant Clam species in the South Pacific Ocean weigh 440 pounds, are inedible, and can live up to 100 years. Unfortunately, they still remain endangered. I wanted to let you know Clams have played an important role in the diet of Coastal people. Clams live buried deep in the Seabed for half of their lives and are dug out at low tide to be cooked.
While the true history of the creation of National Clams on the Half Shell Day is unknown, the famous Clams Casino dish with its blend of crispy Breadcrumbs and topping of Bacon and Bell Peppers dates back to 1917.
It was found in the Little Casino at Narragansett, Rhode Island where the maître d’hôtel served the special dish to her guests and named it after the hotel. When diners tucked into the plump, smoked Meat and bit into the stuffed topping, they were blown away. The dish was an instant success and spread across the menus of numerous restaurants in the United States.
How To Celebrate National Clams on the Half Shell Day
- I have a question for you. Have you ever shucked a Clam before? Well, now is the day. Watch a video tutorial to learn how to open a Clam and try it at home. But make sure you do not kill it in the process.
- If you have the means and the opportunity making a new ‘Clammy’ dish is a must on National Clams on the Hard Shell Day! Try a new recipe and cook the Clam in a way you haven’t before. Stuffed, baked, boiled, or raw do something daring.
- Seafood lover or not, you’ve got to try Clams On The Half Shell and let your Social Media following know about it! Post a picture of you shucking a Clam, cooking a Clam, or eating a Clam raw.
Facts About Clams
- Clams have no ears, eyes, noses, or even, according to some, a brain structure. No wonder Clams live in shells!
- Clams have no other body parts if you thought this meant they’re just a blob, here’s a surprise: Clams actually have a heart, kidneys, stomach, nervous system, and anus.
- ‘Ming was the nickname given to the oldest-living Clam in history, found to be more than 500 years old.
- Did you know not all clams are in tiny, edible sizes. A giant Clam can grow up to four feet in size, and obviously, we can’t eat it.
- The famous English saying ‘to clam up’ stems from the Clam who closes its shell when touched and is an exclusively silent creature.
Why We Love National Clams on the Half Shell Day
- Researchers study the Ocean’s health and history using Clams the oldest living bivalve mollusk was over 500 years old and contributed to the historical findings.
- Restaurant-prepared Cam dishes are heavenly to eat. Dipped in Chowder, boiled in Wine, or paired with a Salad, we wouldn’t mind celebrating National Clams on the Half Shell Day every month!
- Clams have a powerful nutritious profile, being a rich source of proteins, minerals, vitamins, and omega-3 fatty acids and have been found to boost sexual health.
National Clams on the Half Shell Recipe
Ingredients
24 littleneck clams
Crushed ice or rock salt
Cucumber Mignonette Sauce, recipe follows
Cucumber Mignonette Sauce:
1 cup rice wine vinegar
1 shallot, minced
1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves, chopped
Scrub the clams under cold water with a stiff brush to remove the dirt. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the clams as you shuck them and also protect your hand. Using the towel as a mitt, hold the clam firmly in the palm of your towel-covered hand; have a small bowl handy to catch the delicious juice. Insert the tip of a clam or oyster knife between the shell halves, and work it around one side to the other as you pry it open. Using the knife, cut the muscles away from the top shell, bend the shell back, and discard it. Run the knife underneath the clam to detach it completely, but leave it in its shell (take care not to cut the meat itself.) Tip out the clam juice into the bowl and pour it back over the shucked clams. Nestle the clams in a bed of crushed ice or rock salt to keep them steady. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.
Yield: 1 cup
In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters and clams.
Thank you,
Glenda, Charlie and David Cates
