Steamed Clams

It's Tuesday and I could be wandering around Farmer's Market, browsing the usual selection of over-priced goodies and lugging around heavy bags. But I would be feeling good about buying "local" and I would reward myself with a $10 whole roasted chicken. By happenstance I forgot it was Tuesday when I headed over to Whole Foods. Luckily not only they sell several varieties of $10 whole roasted chicken, but they also support all sorts of "local" items, from produce to groceries. Today was particularly fortunate, because they offered a $5 BBQ chicken plate, with salad, drink, fruit, cookies and a bag of veggie chips to support Whole Planet: Tuesday night dinner.

To complement my fresh no-fuss healthy dinner that makes me feel good about supporting the World as well as Local, I will steam a bowl of Manila clams. Yummmmmy! Shallots, garlic, red pepper flakes and white wine are always in my pantry, and parsley grows in my front yard (with thyme, rosemary, lavender, basil and oregano).

1 lb Manila clams (they're the small ones)

1 teaspoon olive oil

1/4 cup finely chopped red pepper (optional)

1/4 cup finely chopped shallots

1 clove garlic, peeled and crushed

1/2 teaspoon red pepper flakes

1/4 cup white wine (whatever is open, as long as it's still good)

1/4 cup chopped parsley

salt and pepper

Rinse the clams in cold water and scrub the sand off with a brush as soon as you get them home from the market. Live clams close tightly if you knock on them. Discard ones that don't close. Place the live clams in a bowl of cool (but not icy) water for 20 minutes or so, so they will release any sand they might be harboring inside.

Heat a 3-quart saucepan which has a lid over medium heat. Swirl in the olive oil and add the peppers if using, shallots, red pepper flakes and garlic. Cook for a few minutes to soften, then add the wine and parsley. Bring to a boil, reduce heat to a slow simmer and season to taste with salt and pepper. Add the clams and cover with the lid. Cook for about 5 minutes until the clams open wide. Discard ones that stay closed. Be careful not to overcook. Pass around crusty bread to dip in the delicious broth.

If you want to serve this dish as a first course to company, I recommend accompanying it with garlic-parmesan bruschetta: Diagonally slice a crusty loaf of your favorite bread in 1/2 - 3/4 inch slices. Brush both sides with olive oil and place under a broiler (or on top of a hot grill) for 1-2 minutes on each side, until light brown. When still hot, but cool enough to handle, rub a clove of garlic on one side of each piece, and sprinkle with grated parmesan cheese.