Clams did not leave a good impression on me growing up, mainly because i wasn't exposed to properly handled clams, most of the time the clams that i got was either chewy , sandy or overly seasoned with spices to the point that the clams could not be tasted.
However during my travels around europe, i landed myself at the Boqueria Market in Spain. After having a meal at one of the stalls there, i rediscovered clams, the sweetness and flavor that they possess, and the texture of perfectly cooked fresh clams just gave me a new liking to them.
To clean clams properly, soak them in a bucket of cold salt water (20gm/Liter) to de-sand them. When heat is applied, the muscles relax and open, those that do not open should be discarded. Clams turn rubbery if cooked too long.
Clams lend their rich, mouth filling taste, to their accumulation of internal taste active substance as an energy reserve and to balance the salinity of waters where they live. They are noticeably less tasty as spawning approaches mainly because they use up their energy reserve as they prepare for spawning.
Akagai (Arc Shell) and Hokkigai (Surf Clam) are both commonly found in japanese restaurants on sushis or as sashimi. The best of them come from Hokkaido, Japan. Akagai is at it's best during spring (March, April, May). Whereas, Hokkigai is at it's best during spring to summer (June, July, August). They can be served raw, grilled, baked or poached.
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| Mantle of Hokkigai (Surf Clam) |
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| Foot of the Hokkigai (Surf Clam) |
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| Akagai (Arc Shell) |
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| This is how it looks like when taken directly out of the shell |
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| Push the layer of mantle back then you'll find the foot |
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| Pull the mantle off the foot, you'll get this |
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| Cleaned foot of the Akagai |
Here is a dish that is served at the restaurant
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| Hokkigai tossed in Pesto + Kochi Tomato + Rucola Cress |
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