clams from seattle

The last time I visited Seattle was in 2014 with Jay. With help from Kurt, Traci’s husband, we were able to surprise her for a special day, her birthday. The four of us visited many tourists destinations: Pike Place Market, Pioneer Square, Ballard Locks, Starbucks Reserve Roastery and Century Link Field, home of the Seattle Seahawks. However, the one place I really wanted to go to was The Walrus and the Carpenter by Chef Renee Erickson. I have been a huge fan of Chef Renee and thoroughly enjoyed her cookbook. I was so inspired by how she highlighted local seafood with seasonal flavors. We did not make reservations and they were completely booked. It was so popular, we couldn’t even wait for a table because there was a wait list for the wait list!

Fast forward 5 years later, I visited Traci for a girls’ trip and she knew the one place that was a must! Traci dined there numerous times since living in Seattle, usually bringing friends and family that visit her and Kurt. It was always such a hit! So we made it our mission to dine at The Walrus and the Carpenter.

Mission accomplished! Traci and I started with two homemade blueberry mint sodas and of course, oysters! We ordered 4 of each of the 7 varieties. With close to 30 oysters, we proceeded to order the rest of the menu with the exception of anything from the veggie and cheese sections. Between the scallop crudo, steak tartare and grilled sardines, our absolute fave was the Hama Hama clams. We knew it was the perfect recipe to share with you guys and gals! And yes, we basically ordered the whole menu with dessert (must get the salted honey pie). We are two hungry ladies for good conversation and good food.

 
 
 

clams from seattle

Prep time: 15 minutes | Total time: 25 minutes

Serves: 2

Ingredients:

3 medium cloves garlic, peeled and chopped

1 small shallot, chopped

1 medium ear of corn, cleaned, kernels removed and cob reserved (See Cook’s Note")

4 ounces ‘Nduja sausage* or chorizo

4 ounces unsalted butter

2 tablespoons olive oil, plus additional for grilling bread

1/2 teaspoon crushed red pepper flakes

2 cups white wine

2 pound Hama Hama or top neck clams, scrubbed, discard any that are opened

1 small sourdough boule

Chopped Italian parsley or chives for garnish

Special equipment:

Dutch oven

Instructions:

  1. Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan, such as a Dutch oven over medium-high heat.

  2. Once the butter has melted, add the garlic and shallot. Stir occasionally with a wooden spoon until garlic and shallot have become soft and translucent, about 2 minutes.

  3. Add ‘Nduja sausage and break into smaller nuggets with the wooden spoon, stirring occasionally. Brown the sausage pieces until most of the fat is released, about 2 minutes.

  4. Add corn kernels, cob and red pepper flakes. Toss until kernels are coated with sausage fat. The color should be a vibrant orange.

  5. Turn on high heat and deglaze with 2 cups of white wine. Reduce volume by half, approximately 4 minutes.

  6. Add clams and toss until combined.

  7. Add the remaining stick of butter. Cover with lid and let cook until most of the clams have opened, about 4 minutes. Discard any clams that have not opened and corn corn.

  8. Meanwhile, slice the boule of sourdough bread into thick slices, about 1-inch thick. Brush with olive oil and grill or toast.

  9. Spoon clams into a shallow serving dish with broth. Sprinkle with chopped parsley.

Cook’s Note

*‘Nduja sausage is a spicy, spreadable pork salumi from Italy. It is very similar to sobrassada from the island of Majorca in Spain. It is typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers and a mixture of spices, including Harissa. ‘Nduja can be found in a jar or as a link, see picture. Check in the charcuterie or cheese section.

KITCHEN HACK: How to Shuck Corn

I am a huge fan of this kitchen hack that I even made a video for Viv’s Tips on Food Network. Why? Because shucking corn can get super messy! This hack will keep all the kernels in the bowl. All you need are two bowls, one large and one small (check out the gallery). Place the small bowl upside-down inside a large bowl. You want to make sure the bowl is about the same size as the base, see picture in gallery. Then trim the end of the corn with a serrated knife** to create a flat base. Stand the shucked ear of corn — cut side down — on top of the smaller bowl, and use a sharp serrated knife to slice down along the cob. Instead of flying every which way, the kernels will collect in the bottom of the bowl.

**The serrated knife’s blade has “teeth”. This will give you a better grip on the ear of corn when shaving off the kernels.