Commodity Articles
Happy As A Clam - Florida Style
May 2007Ever hear the saying "Happy as a clam"? Well, Florida farm-raised hard clams have a lot to be happy about. Rocking with the tides in their sandy beds, they are lovingly tended from seed to harvest by Florida's dedicated clam farmers. Happy in their natural saltwater environment, these hard clams thrive and grow to market size in 18 to 24 months, about 12 months faster than their northern cousins.
Hard-shell clams are farmed on underwater land leased from the State of Florida in nine coastal counties. In 2005, Florida clam farms accounted for $9.8 million in farm sales with approximately 500 Floridians involved in the commercial culturing of clams. Over 50 percent of the Florida farm-raised hard clams are now sold outside the state.
Clams are priced and sold by size with names like cherrystone, topneck, middleneck, littleneck and pasta, To determine size, the clams are measured through both halves of the shell at the hinge or thickest point. Cherrystone is the largest, but farm-raised clams are usually found in markets in the middleneck, littleneck and pasta sizes. The littleneck clam, one of the smallest sizes, is the most popular and a perfect partner for pasta dishes.
Sweet and tender, farm-raised hard clams can be enjoyed casually steamed-in-the-shell with a side of melted butter or in more elegant classics like Clams Casino. They are low in calories, fat, cholesterol and sodium making them a perfect choice for light, healthy meals. Clams also provide 20 percent of the recommended daily amount of iron and are a great source of calcium and iodine. They have a naturally salty taste, so it's a good idea to taste test before adding salt to a recipe.
Cooking clams is easy and can be a fun come-for-dinner activity with friends. Try these simple recipes and you'll be "happy as a clam" enjoying one of Florida's culinary treats.
- Recipes featured with this article:
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