For a main course, add some seafaring flavor to the occasion with Chef Justin Timineri’s Wine-Steamed Clams. Prepared simply, this recipe is a long-time Florida favorite, utilizing locally sourced littleneck clams—you can catch some yourself in sandy, murky waters, just wear some socks and start shuffling—and topped with a little zest.
For those not looking to get their feet wet, Walking Tree Farms based in Stuart and Pine Island Sound, Florida raise delicious selection of Sunray Venus Clams. Starting life in a Martin County hatchery, the clams are transported to Pine Island Sound where each is hand-planted to grow. Once mature, divers harvest the clams, which are then brought back to Stuart for processing. The result is a delicate and sweet clam whose shell bursts with color when cooked. And when paired with Timineri’s recipe for Florida Pest Pasta with Tomato-Basil Relsih, one can do no wrong.
- 2 dozen littleneck clams, rinsed well
- 2 cups white wine
- 1 small red onion, sliced
- 2 tablespoons garlic, chopped
- 2 teaspoons fresh ginger, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1/4 cup butter
- 1/4 cup lemon juice
Place all ingredients except clams in a large sauce pan. Simmer on medium heat for 3 minutes; add clams and cover. Simmer until clams open, stirring frequently. Transfer clams to a large bowl. Boil remaining liquid until reduced to 1 cup. Pour broth over clams and serve.
Nutritional Value Per Serving
Calories 241, Calories From Fat 104, Total Fat 12g, Saturated Fat 8g, Trans Fatty Acid 0, Cholesterol 48mg, Total Carbohydrates 8g, Protein 8g, Omega 3 Fatty Acid 0.08g
The official chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally grown and harvested produce and seafood, Timineri creates recipes that imbue that Fresh From Florida flavor. For more on Chef Justin, click here.
Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes from Timineri’s kitchen, click here.