I don’t know about you, but I am a garlic lover and locally grown garlic gets me really excited. Guess what! Fresh garlic is starting to pop up at vendors’ tables around the Steveston Farmers’ and Artisans’ Market. This appearance of fresh garlic also means garlic scapes will soon be on the market and as the season ends, in July and August, dried garlic bulbs and garlic products will be also be available. In other words there will more and moOore local garlic at our fingertips from here on in!
The author of one of my gardening books recommends that whenever you are about to wine and dine your friends, you should throw a couple of cloves in a frying pan with some olive oil, and you’ll have them salivating as they walk through the door. The aroma of cooking garlic has an overpowering ability to make anyone’s salivary glands kick into high gear. Indulge in the season with today’s scrumptious seafood recipe and add some farmed BC clams to your garlic.
- 12 clams, chopped
- 2 Tbsp butter or margarine
- 1/4 cup finely chopped onion
- 2 cloves garlic, peeled and crushed
- 1 egg, slightly beaten
- 1/4 cup seasoned bread crumbs
- 1/8 tsp dried oregano leaves
- 1/3 cup seasoned dry bread crumbs
- 2 more Tbsp butter or margarine, melted
Remove clams from half shell and chop coarsely. Set clams and shells aside. In a pan, heat 2 tbsp butter on low until melted. Add onion and garlic. Heat, for 3 minutes or until onion is tender. Add egg, the 1/4 cup bread crumbs, chopped clams and oregano to mixture. Spoon mixture into reserved shells. Place shells on baking pan. In a small bowl combine the 1/3 cup seasoned bread crumbs and the 2 tablespoons melted butter. Sprinkle buttered bread crumbs on top of clam mixture. Bake clams in oven at 350F for 25 minutes until golden brown.
Makes 4 servings.
Recipe adapted from Nibble Dish.