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| Atlantic Razor Clam |
Spring has sprung. The ice of a minuscule winter has melted. It is supposed to get close to 80 degrees by the end of this week. Ready or not, here comes the warm weather. The ground is soft and plumped for any livelihood to break the surface and to evolve. Daffodils are not the only souls that pop out of the ground. What you find in the market place may surprise you during this season. I ventured out to the local Asian seafood counter, and stumbled upon bundles of fresh Atlantic razor clams, my spring forward catalyst. When your mind is running at the speed of light, the muscles get tensed up, like an overdone piece of meat. The art of controlling heat becomes essential. Cooking up a piece of mussel resolute to only the "know how" and the craving in desperate mode.
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| Razor Clams on a Hot Griddle |
What does a razor has to do with a clam you wonder? The razor clam has a tube like shell, depending on its species, similar to an old fashion razor. There are several types of razor clams--Pacific, Atlantic and European. The Atlantic ones are a cross between the Europeans (shape more like a young bamboo stick) and the Pacific (elongated mussel). They can be found along the east coast, from Canada to South Carolina. Have you ever tasted the ocean water? Salty and minerally, just think of a briny oyster, but meatier and you can actually taste a full bite of sweet white subtleness. A few dozen of these babies will truly give you a head start on spring.
I put the clams in a rinsing spirit with 2 buckets full of cold water. Cook them on high heat griddle until they are opened. Sprinkle them with chopped garlic, parsley, olive oil and a pinch of salt. With a glass of Alberino, the seafood counter at the Barcelona Central market will be right in your dining room.
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| Fried Razor Clams in Seattle |
Isn't this what spring is all about, shedding the old and growing with the new? Sediments will always be there. Filtering through it with a grain of salt takes practice and wisdom. At the end of the day it is the nutrients that you want to keep, to make you sweet, not the sand!
Cheers!
Teera
2 comments:
My grandmother used to dig these out of the sand and suck them out of the shell raw... ewww. Your approach looks much more appetizing :-)
Wow, what a great tradition you have. I hope next time you are out on the sand, please tag me along!
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