Scrumptious Seafood: Mongo’s Mah-h-h-velous Clams

Did you know that archaeologists use clam shells for relative dating? Dating them can be likened to tree ring counting. Season to season, clams will deposit calcium to create the rings in their shells. The climate of that season will influence how much or how little a clam deposits. So archaeologists can not only determine the relative year of the object near the clam shell, but they can also predict what the climate was like at the time.

Having¬†shared all of this…I can think of another thing clams are good for: EATING! So here is a clam recipe.

Mongo’s Mah-h-h-velous Clams

Serves 2 – 3

Ingredients:

1 onion, chopped
1 garlic clove, chopped
3 tbsp olive oil
2 tbsp butter
24 fresh clams, or one can baby clams
oregano to taste
dash cayenne
8 oz fresh pasta, cooked
chopped fresh parsley
freshly ground pepper

Directions:

Sauté onion and garlic in oil and butter. Add clams, oregano and cayenne. Continue cooking until clams are done. When pasta is cooked al dente, toss with clam sauce on a large platter. Add a cup of pasta water to clam mixture if you prefer more juice. Serve and sprinkle parsley on top and sit down to a really mah-h-h-h-vellous meal.

Recipe Source: The Raincoast Kitchen, Coastal Cuisine with a Dash of History. The Museum at Campbell River. Harbour Publishing, 2004.

This cookbook is available at the Cannery Store.

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