My friend Captain Charlie Phillips from Sapelo Sea Farms was kind enough to share his favorite recipe for preparing fresh clams. I first met Captain Charlie while taping a cooking show for GPTV called “Hans Cooks the South”. We visited an absolutely beautiful Georgia coastal city called Darien, and I was instantly in love with the place: the trees, the Spanish moss, the marsh grass, the Altamaha River, the people, and the seafood! Charlie took us out on his airboat to see his clam beds, but also to forage for wild clams thriving in the certified clean waters that surround Darien. I’ve yet to have better clams. Here’s what the Captain recommends for fresh clams:
“At home I use a heavy skillet with a lid. Saute a little garlic and sometimes add cilantro in butter or olive oil… I get the pan very hot and add clams with a quarter cup of white wine….steam covered until they start to open and pull out as soon as they open… the juice is great for dipping crusty bread in but leave the last little bit in the pan in case clams had in grit…purging in salt water for 30 minutes before cooking will help remove any grit the clams may have.”
