Cooking

Inner Banks Clams

Southern Cooking at its best!

by Eddie Browning

Although thee are several species of hard clams, bivalve mollusks, in the North Carolina waters, there is only one of commercial importance, Mercenaria mercenaria. This is the one most commonly eaten locally and is known by many common names: little-neck, quahaug or quohog, hard shell clam, round clam and cherry stone. Clams are available year round, in all sizes and are collected by hand or by dredging. They are capable of some movement in the mud and sand and found most frequently on the flats in relatively shoal waters, a few feet below the low tide zone. Currently, experimental attempts are being made to raise clams under protected conditions. If this can be done, the survival rate of young clams can be greatly increased, and the commercial value will be higher.

Clams are rich in protein and low in fat and carbohydrate. They also provide the body with quantities of calcium, iron, phosphorus, Vitamin A, niacin and riboflavin.

To clean a clam wash off all surface sand with water. Scrub clams with stiff brush. Cover clams with clean sea water or 2-percent brine (1/3 cup salt to 1 gallon of tap water) and let stand for 15 or 20 minutes to allow the clams to cleanse themselves of sand . Salt water is necessary if the clams are to open and discharge sand. Cornmeal added to the water aids in this process. Change the water and let stand a little while two or three times. Rinse several times in cold water.

To open or to shuck a clam, hold it in the palm of one hand with the shell’s hinge against the palm. Insert a slender, strong, sharp knife between the halves of the shell and cut around the clam, twisting the knife slightly to pry open the shell. Cut both muscles free from the two halves of the shell. If to be served on the half-shell, remove only one-half of the shell. If to be used in some other recipe, remove and rinse the meat.

During my teenage years, dance parties at the VFW on Saturday night, the Country Club Christmas Party and dance parties in private homes were very popular. One of the favorite recipes served was Clam Dip.

The recipe that I’m sharing with you today was given to me by Polly Perkins. Polly was my golfing companion, dance partner and all around good friend. She is no longer with us but her memory lives on forever. She had a contagions laugh that I can still hear when I think of her. I hope that you enjoy this as much as we did.

Polly’s Clam Dip
Polly Perkins

1 8-oz. Package cream cheese;
1 cup sour cream;
2 teaspoons Worcestershire Sauce;
3 dashes hot pepper sauce;
1 small green minced onion, with tops;
1/4 teaspoon celery seed;
2 radishes, chopped fine;
1 7 1/2-oz. can minced clams;
“Seasoning” salt to taste.

Whip cheese and cream until fluffy. Blend in drained clams and other ingredients. Season to taste. Chill thoroughly before serving.

Inner Banks Clam Chowder is not white which means cream or milk was used as it’s base as in New England Clam Chowder or red meaning that tomato sauce or paste are was not used in it’s base like Manhattan Clam Chowder. Inner Banks Clam Chowder is basically a clear water base.

I am going to share two variations on classic, historical Inner Banks Clam Chowder. Both are delicious. Both were cooked by our forebears.

Variation #1
Inner Banks Clam Chowder with corn meal dumplings

1 quart chopped clams;
2 quarts water;
2 medium onions, chopped;
dash of pepper;
1/4 pound salt pork, diced;
5 medium potatoes, cubed;
dash of salt;
corn meal dumplings (recipe follows).

Dice salt pork, fry until crisp and golden brown. Put fried pork into pot in which chowder is to be cooked. Add chopped clams, water and seasoning. Cook slowly until clams are tender (two to three hours) Then add potatoes and onions, and cook until potatoes are done. Drop in corn meal dumplings on top of chowder. Cover tightly and simmer for 15 minutes.

Corn Meal Dumplings

1 cup corn meal;
1 teaspoon salt;
1/4 cup all purpose flour;
enough water to make dough.

Shape and press into small thin patties. Place on top of chowder and cook for 10 to 15 minutes.

Variation #2
Inner Banks Clam Chowder

1/4 pint clams;
1/4 pound fat pork;
6 medium potatoes;
1 medium onion;
1 or 2 tablespoons hot pepper vinegar;
1 #2 can tomatoes;
1 teaspoon salt;
1 teaspoon pepper;
3 or 4 cups water.

Grind and fry meat. Add fat to 3 cups water. Grind clams, onion, and potatoes together, and add to fat and water. Add more water if needed. Cook over medium heat, stirring often. Add salt, pepper and vinegar. After the potatoes are soft, add tomatoes and continue cooking a few minutes longer. Serve.

Until next week. . .eat well!!!!

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© 2011 NE NC News.