Clams

Well, been a long time since posting here.

I know any of you readers who actually come here, well, are just not surprised :)

But that being said... the late summer has been clamming.

We get hard clams in the back bays around here, the water is clean, and they taste great.

Size varies according to grade:

LITTLE NECKS (or littlenecks) are the smallest commonly
available size of east coast hard shell clam. They’re named after
Little Neck Bay on New York’s Long Island, once an important
clamming center. Littlenecks are the best choice for eating on
the half-shell (raw) because they are tender, sweet and are great
steamed, roasted or over pasta.
In New Jersey, the minimum size of hard clams that may be
harvested is 1½ inches in length. Clams less than 1½ inches in
length must immediately be returned to the bottom from which
they were taken.
Little Necks . . . . . . . . . . . . . . .. .1 1/2 - 2 inches 

MIDDLE NECKS are the next size up and has the same
applications at the little necks. This is the minimum size New
York State allows to be harvested and sold within it’s boundaries.
Middle Necks . . . . . . . . . . . . . . .2 to 2 1/2 inches

TOP NECKS can meet the applications as noted and is perfect
size for Clams Casino.
Top Necks . . . . . . . . . . . . . . . . .2 1/2 to 3 inches

CHERRYSTONES are named after Cherrystone Creek on
Virginia’s eastern shore. They’re a little larger than littlenecks
and can be eaten raw, roasted, steamed, in chowder, or stuffed.
Cherrystones . . . . . . . . . . . . . . .3-4 inches

CHOWDER clams are the largest size. The meat is tough, but
they make flavorful chowder. They are usually chopped, minced,
or diced for use in chowders, clam cakes, fritters, dips and
spaghetti sauce.
Chowders . . . . . . . . . . . . . . . . . .4-6 inches in width

Lately I've taken to making "stuffed clams":

Stuff Clams
preheat oven to 350

In pan, medium heat:
olive oil
chopped onion, saute until clear
1-2 T pesto
1T garlic
fresh basil, fresh parsley

20 top neck to 15 cherry sized clams, juice separated, minced, washed

add to pan, saute to warm

add 1-2 cups of seasoned bread crumbs, or panko, or mix of each

add clam juice to "moisten" not "dampen"... do NOT want it mushy, just sticky.

turn off heat.

Take large spoon and add to cleaned, opened, larger half shells from clams above
 to make a full, rounded, batch of mixture in each shell. Place on tray.

drizzle melted butter over each

grate fresh locatelli cheese over each one (hint: grate into bowl and use small spoon
to sprinkle over top of each stuffed clam)

place on tray, spaced and bake for 20-25 minutes @ 350

serve