Clams

With pretty coloured shells, Palourde clams, tapes semidecussatus, are also known as ‘carpetshell’ or ‘Manila’ clams, and were introduced to Ireland in the early 1980s. Since then palourde clams have been farmed here in places with the required sandy beaches, notably in Co Sligo and Kerry. Although there is a wild native Irish relative (the ‘White Palourde’), the farmed variety is the one most often see in Irish fish shops.

Brothers Paul and Michael O'Sullivan, of the Kerry producer Caragh Clams Ltd (www.caraghclams.com), explain the production process: “The Manila Clam seed is purchased from certified Irish hatcheries and placed in nursery frames specially designed for clams until they are ready for planting in the sand. The growth cycle for the clams is approximately 3 years. After receiving an order, our harvest team removes the clams from Rossbeigh Creek, Glenbeigh, and they are delivered to our grading machine where the clams are graded and checked for quality. We also have facilities for purification if required. They are sized by the number per kilo - small clams: 65-80/kg; medium clams: 55-65/kg; large clams: 40-55/kg.”

Palourde clams are mainly produced for export, but have recently become popular in Irish restaurants. They are now available on the Irish market all year although, like other shellfish, they are probably at their best in the colder months. They are quick and easy to cook.

RECIPE: Wok-Fried Clams with Spring Onions, Chilli & Ginger Butter

This recipe is from From Tide To Table (Epicure Press) and was contributed by Martin ‘Mad About Fish’ Shanahan of the renowned Fishy Fishy Café in Kinsale, County Cork. He suggests using 'carpetshell’ clams ('palourdes’) as they are so tender and sweet. This is a very popular way of cooking clams in the restaurant and it really does them justice.

1 kg/21/2lb fresh clams, washed
60g/21/4oz butter
2 tbsp sweet chilli sauce
2 tbsp shredded fresh root ginger
2 spring onions, finely chopped
2 tbsp chopped fresh coriander plus extra to garnish

SERVES 4

Rinse the clams quickly in cold running water. Place in a pan with a tight fitting lid and steam for 2 minutes until opened; discard any that do not open.

Heat a wok or large frying pan until almost smoking. Add the butter, sweet chilli sauce, ginger, spring onions and coriander, and use a spoon to mix together quickly.

Tip the steamed clams into the wok, and toss a couple of times, so that all the sauce coats the clams. Transfer to warmed bowls, garnish with a little more coriander and serve at once.

VARIATION

You could make the same dish with mussels, steaming initially for 2-3 minutes.