I remember back in Honduras when we used to go fishing. I wasn’t too good then, nothing has really changed. But I do enjoy going with my family since it is a nice way to spend time together. I took my son clam fishing for the first time. He loved the experience and I dare to say he is hooked.
It was the first time for me as well, we were not prepared with fancy tools but I saw some people using their bare hand and they had at least 25 pounds of big clams. My eyes opened wide when I saw that and I immediately asked them “Can you please teach me that technique?” They smile and said “there is no technique, just use your hands and if it feels like a clam, then most likely it is one”. Mmmmm OK, that was easy enough.
Our goal was to fish enough clams for dinner that night and so we did. We caught about 2 dozens and I was one happy mama. I prepared them really simple, some white wine, garlic, lemon and toasted baguette. I love this with pasta too but bread soaks all the sauce better and I have to tell you, that was my favorite part.
24 clams, cleaned
3 tbsp olive oil
1/4 cup finely chopped onions
4 garlic cloves
2 cup white wine
4 tbsp butter
salt and pepper
2 tbsp lemon juice
Heat the olive oil, add the onion and cook, stirring for 3 minutes. Add the garlic, and cook, stirring, for another minute. Then add the wine, salt and pepper and cook for a couple of minutes. Now is time to add the clams and butter. Cover the pot and cook for 8 to 10 minutes until the clams open. Take them off the heat add the lemon juice and parsley. Serve with toasted baguette.