As spoiled as we have been with gorgeous weather, we are looking forward to yet another sunny weekend here in Swarthmore. While usually we would encourage a lip-smacking fish fry, this week we have an exciting new item in our fish case: Eventide littleneck clams (or quahogs) from the Heritage Shellfish Cooperative! Our own beloved Lance was on the ground floor of getting this wonderful cooperative off the ground in 2013 with the hopes of reaching a wider audience of seafood lovers and connecting them with the product of their skills. Now in 2015, we at Swarthmore Coop proudly present the fruits of these hardworking clammer’s labor! These clams are available in three pound containers, each with about 40-50 clams, for $19.99 each. Come help us support this wonderful local cooperative, and get a delicious meal out of it too!
Of course we have all your usual favorites including:
- Fillets:
- Catfish (10 for 30 August special)
- Day-boat cod
- Tilapia
- Sockeye salmon
- Striped bass
- Fluke
- Scottish salmon
- Alaskan halibut
- Steaks:
- Scottish salmon
- Albacore tuna
- Swordfish
- Whole fish:
- Rainbow trout
- Shellfish:
- Eventide littleneck clams
- Day-boat scallops
- 21/25 Mexican white shrimp
- 16/20 Peeled deveined shrimp (August special!)
- Madhouse oysters (Maryland)
This week’s recipe: Heritage Shellfish Cooperative’s own Barnegat Bay Steamed Clams!
Ingredients
- 3 TB olive oil
- 1/2 cup white wine
- 3 cloves chopped garlic
- chopped parsley for garnish
- 50 Eventide Littleneck clams
Directions
- Heat skillet, add olive oil, then the minced garlic.
- Add clams. Cover.
- Cook until clams open (about 7 minutes). Shake pan to encourage opening. Discard any clams that do not open.
- Use parsley for garnish. Serve with a crusty bread for dipping.
