Justina Blakeney

Fjord to Table

I am so delighted to share a guest post with you today from Justina Blakeney, authoress behind the celebrated and always awesome Justina Blakeney Est. 1979 blog (and soon to be Jungalow book!). Thank you Justina for lending your talent over here today!

I SPENT LAST WEEKEND WITH FAMILY UP IN HOOD CANAL, JUST A FERRY RIDE AWAY FROM SEATTLE. While there, I learned that Hood Canal isn't really a canal at all, but a fjord because it's a natural waterway--and a gorgeous one at that! A highlight of the weekend was the big fjord to table clam feast that got the whole family involved in digging, soaking, cooking, dipping and stuffing the clams into our butter-filled faces. There is really nothing like eating food that you've gathered, fished or grown yourself. Also, apparently, clams represent one of our nation’s most sustainable seafood resources--so (besides the copious amounts of butter involved) the meal felt extra pure green. 

 

 

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1. Rid the clams of sand by covering the clams with non-iodized salt water ( about 1/3 cup salt to 1 gallon of water) and add 1/2 cup of cornmeal to the soaking water--the clams 'inhale' the cornmeal and 'exhale' the sand. Let soak overnight.
2. Scrub the outside of the clams thoroughly with a stiff brush. 

3. Rinse clams
4. Place clean clams into a wide pot. (don't use any that look weird or are open). For every pound of clams, add half a cup of water. Layer the clams into the pot with the water. Cover the pot and place on high heat.

5. Add lemon, garlic and parsley to the mix.

 

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6. Steam the clams until the shells pop open. (Discard any that aren't open by this time.)

7. Serve with melted butter and enjoy!

 

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