In my blog I recently wrote about all the clams I found on the beach that were still whole, some even alive. Well, I‘ve embarked on a new project now that sparked my interest when I bumped into a clam collector on the beach recently. I‘ve seen the lady out there before so I just approached her and asked about clamming. She said the clams are rare on this beach, that she usually goes clamming in Súðavík. She explained what to look for and how to choose the right ones, and in no time at all I had three beauties to take back home and experiment with.
With no greater ado, I boiled them in water and dunked them in melted herb butter. They were quite tough but tasty. I read up on clamming on the internet and found out that this type is quite the delicacy. In Reykjavík they sell for 1000 kr a piece in restaurants! The next day I headed out again and found about 10 good ones. After boiling them good, rinsing the sand from them and letting them cool, I chopped them up and fried them with butter and garlic. I made rice and vegetables with this and it was quite tasty all mixed together. But I can do better.
Clam chowder! Why didn’t I think of that in the first place? This type of clam - The ocean quahog (Arctica islandica) - is perfectly predestined for one of my favorite all-time dishes. Well, the clams are disappearing on the beach as the tides and moon phase change, so I will have to wait until the next time around to try my new recipe. In the meantime, I still find the occasional one or two stragglers, so I cook them up and freeze them until it’s chowder time.