Surf clam recipe
Recipes from Wellfleet OysterFest 2018
By Chef Marc Orfaly
Culinary Director for ReelHouse
I like using top neck clams, the shell is large for presentation and there is a lot of meat, and do not require a lot of cleaning. For the demo we will be featuring red clams, or blood clams named for its presence of hemoglobin molecules in the red blood cells The texture of this clam is more similar to a geoduck clam which has almost a crunchy texture, verses a more traditional little neck clam. It is recommended to clean and discard the stomach of the clam before chopping for the ceviche. About 4 to 5 whole clams should give you enough meat for 2 shells full, or servings.
Clean shells thoroughly and shuck open, it is easiest to shuck from the bottom of the shell like opening a oyster, or quickly blanch for 20 seconds to open. After opening reserve clam juice, unhinge the 2 shells and reserve the deeper one for presentation. If using blood clam, remove stomach and any dark looking meat, chop remaining meat into large pieces.
Chop one cup beefsteak tomato, ½ cups equal parts jalapeno (I like putting some of the seeds), cilantro, scallion and cucumber. Freshly squeezed lime juice, evoo and clam juice to taste.
Mix well with chopped clams, taste for seasoning, may or may not need salt.
Present ceviche neatly spooned back in clam shell, serve on crushed ice or wet salt.