Main Dish

Thai Steamed Clams
Thai-Style Coconut Milk Clams with Ginger and Lime

Exactly a year ago today, I hit “publish” on my first post for Lemon Baby: grilled Mediterranean-style octopus, which remains one of my most popular posts. Our first blog birthday coincides with my own birthday, which was yesterday. As I said in the octopus post, I am one of those people who genuinely wants to spend their birthdays cooking a sumptuous meal. And if I make the mistake of asking my oldest kid for input, his answer is always going to be “clams and mussels.” It may seem odd that a five-year-old can get jazzed about shellfish, but jazzed he is. We have been known to fork-fight for the errant, shell-less morsels at the bottom of the bowl.

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Main Dish

Littleneck clams steamed in white wine, tomatoes, garlic

The following recipe has a special sentimental significance; it was the first article I wrote for my food column for a Montana newspaper, almost ten years ago. I grew up in Brookline, in metropolitan Boston, and had just moved to a landlocked (albeit gorgeous in its own right) Montana town, and I was feeling desperately homesick. Summer, to me, meant clams and lobster, and I yearned for a taste of home. As luck would have it, the local grocery store stocked gorgeous Pacific shellfish at shockingly reasonable prices (alas, no lobster). Imbued with garlic, tomatoes, and a slightly spicy broth perfect for sopping, this recipe saw us through four blissful summers in Montana. Continue Reading