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Clams
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Identity Card
Name: Clams
Type of product: Mollusk
Area of production:The open sea
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Small, delicate, but full of personality. Humble little steamer clams often tend to be taken for granted, especially compared with the more costly, luxurious mollusks like scallops or razor clams, but their extraordinary flavor definitely entitles them to greater respect in the kitchen. Obviously, they must be fresh, indeed very fresh. And they should be sold in net sacks bearing a label with information regarding their provenance and guaranteeing their quality. The only problem may be the sand that often seeps in between the shells, a nuisance that is caused by the way the clams are caught and the only thing to do about it is to wash them thoroughly, adding a pinch of salt to the water. It only takes a few minutes to prepare them. You just have to put them into a large Dutch oven, add a little white wine, put on the lid and turn the flame up to high. Within a few moments the heat will cause the little shells to open, allowing you to get to one of the loveliest basic ingredients of traditional Italian cuisine. Spaghetti with clam sauce represents a classic example of what we are talking about. You can enjoy either the "red" version, with tomato sauce, or the "white" version, i.e. without any sauce, just olive oil and garlic. If you happen to be in Southern Italy, you'll find that tomato sauce is practically obligatory, but in Venice they prepare their clams shelled and sautéed with a bit of onion. Be sure to try this delicacy. We also recommend the same approach with zucchini, accompanied by a healthy dose of black pepper and served over Fettuccine or Fusilli. When it comes to second courses, the best way to serve them is probably in a so-called "Gran sautè", along with mussels, sea snails, cockles and razor clams, all mixed together with fresh tomatoes and sautéed with olive oil, garlic and onion. When the dish is just about done, you add a dash of oregano and hot pepper. As far as the wine goes, we would recommend a young Montepulciano d'Abruzzo, but if you're in a mood for creative geographic mixing and matching, you could try accompanying your clams with a Buttafuoco dell'Oltrepò pavese. Equally energetic and full of life.
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