This post is sponsored by Leisure Cookers and is part of a series of two posts exploring the possibilities for home cooks in seafood cookery. You can read more about my thoughts and ideas on seafood cookery, particularly with regard to oysters and razor clams on the Leisure website. You can also see my razor clam and oyster motoyaki recipe with gojuchang and lime on Eat Like a Girl. (Read more about sponsored content on Eat Like a Girl).
Clams are my new jam. Not even new, I have always loved them, but I have embraced cooking them even more recently and relished the speed with which I can make a full flavoured lunch or supper at home.
Clams are easy, quick, inexpensive and very nutritious
Clams are easy to source and inexpensive. They are a complete protein and are low in fat. Clams are high in vitamins and minerals (particularly iron and vitamin B12). You can cook a clam dish in 10 minutes, and they are receptive of all flavours. I love to make curry clams too, bathing them in a golden yellow turmeric and coconut broth with lots of garlic, galangal, a pinch of chilli and lemongrass. (I should share that recipe soon!).