So how do we hold on to the flavor of this Summer gem without going the same ole Pesto route? I’m about to show ya…

Don’t get me wrong now, Basil Pesto is one of my favorite condiments. But there is sooo much more you can do with Basil.   I’m going to give you a super simple recipe to preserve your basil and turn it into a base ingredient for many other Basilicious condiments and recipes. And yep… I’ll be throwing a Pesto recipe at ya in the very near future.

Basil Paste

• 3 Cups Basil Leaves, washed and well packed
• 1/4 Cup Olive Oil
• 1 Teaspoon Lemon Juice
• Pinch of Sea Salt

Stuff this all into a food processor equipped with chopping blades and pulse until the Basil is blended to about the size of a peppercorn. You may have to scrape the sides of your processor, the consistency should be a similar to a tomato paste.

Refrigerator Storage: Pour the Base Paste Base into an air-tight container, spread evenly and cover with a thin layer of olive oil. You can store it for 3-4 days in the fridge this way.
Freezer Storage: Prep ice cube trays by either rubbing or spraying the insides with Olive Oil. Place roughly 1 Tablespoon in each compartment, cover each with a thin layer of Olive Oil, cover and freeze. Once they are set after a couple hours, pop them out of the trays and place them in a zipper top freezer bag. These will keep beautifully in the freezer for 6+ months.

Round these parts we call these guys Steamer Clams, elsewhere folks call them Cherrystones and Little Necks, but here in my neck of the woods we call them good ole Steamer Clams. And no matter what you call them, they make me go “nom nom nommy nom”.

My very first taste of these guys was when I was a kid and our family would go camping at Penrose Point State Park.  We would forage the rocks at low tide looking for these little things.  As a child I had no idea that I was hunting for my dinner while I turned over rocks and dug my little fingers into the substrate.  It was not until my Dad brought out a big pot, filled it with water, set it to boil and then dumped out day’s work into the pot to cook that it finally started sinking in.  He called me over so I could watch the magic happen, the shells popping open one by one… it was like watching popcorn pop, Sea Popcorn!

My Dad would have Mom melt up the butter.  Then he’d reach in the pot with his bare hands and gingerly snatch a treasure bearing shell from the pot.  He scooped out the insides with a regular old fork, dipped it in the liquid gold and then turned to me with that alien looking thing dangling off the end of the fork, glistening with butter.  His eyes as wide and mischievous  as his grin “Go on, take a bite.” And with much trepidation, I closed my eyes, opened my mouth and prepared to taste something horrible.  I chewed,opened my eyes and looked at him in amazement.  This explosion of buttery, sweet and briney all hit my palette at once.  I was in love and have been ever since.

Every time I make steamed clams, I think of my Dad and thank him for making me take a bite.  Miss you, Dad.

Steamed Clams

• 3-4 lbs Live Steamer Clams
• 2 Tablespoons Garlic, finely chopped
• 2 Tablespoons Shallot, finely chopped
• 4 Tablespoons Extra Virgin Olive Oil
• 1/4 Teaspoon Black Pepper, freshly ground
• 2 Cups Dry White Wine
• 8-10 oz. of low sodium Chicken Stock
• 4 Tablespoons Unsalted Butter, cut into pats
• 3 Tablespoons Basil Paste – or Pesto

You can scrub the outside of your clams if you like, I rinse and pull any seaweed, but don’t bother scrubbing because it adds to the flavor of the broth.  Take your clams and put them in a big bowl or non-reactive metal pan.  Put a little sea salt in the pan and put it under the water faucet in your sink and let cold water slowly run into the pan, this will help your clams to expel the sand they are holding and give them some oxygenated water to breathe while you prepare the rest.

A really large skillet works best, place your garlic, shallots and oil into the skillet or pan over a Medium-High heat.  Sweat the aromatics and add the wine 1 cup at a time, let the wine reduce down to half before adding the second cup, then let the second cup of wine reduce down to half.  When adding your chicken stock only add the first half of it, let it reduce down to half then add the second half, no need for this part to reduce.  Give it a good whisking, and while whisking constantly add the butter.  Once the butter is melted add the Basil Paste, give it a quick whisk to distribute.
Take your clams out of their cold sea salt water bath.  Just use your hands it’s the easiest way.  Make sure to give them one last quick rinse under the running water to get any additional sand or debris off of them.  Place them carefully and as evenly as possible into your bubbling sauce and cover tightly, if you don’t have a lid use some foil.  Let them steam for 10-13 minutes.

Important: Do not eat any clams with closed shells.  Do not try to force them open to get at them.   Toss any unopened clams as they are not good to eat.

To serve, place in a big serving bowl and be sure to have an empty bowl or “graveyard” to catch all the empty shells.  Have slices of baguette on the side to soak up all that gorgeous broth & enjoy!