Who doesn’t look forward to summer? And it’s not just us. Some fish are happier in warmer waters. So are savory clams!
The Savory Clam, sometimes referred to as the Purple Clam or the Purple Varnish Clam due to its vivid purple-hued shell is typically a late-summer replacement for the Manila Clam, which spawns during this time. While their residency in our recipes is relatively short lived, it’s a fun (and beautiful) clam to learn about.
We source savory clams from our friends at Hama Hama in the Pacific Northwest. The savory clam is harvested from the waters of Hood Canal in Washington. As substrate dwellers, these clams bury themselves deep in the sand and are both filter feeders and deposit feeders, meaning they are able to filter water for food as well as feed on specks of organic matter that may have drifted down to them.
The savory clam harvesting method is no joke. The harvesters at Hama Hama hand dig each one, and then suspend them in metal cages where they can purge any sand and unwanted material they’re holding onto. However, sometimes there’s something holding on to them.
The Pea Crab is native to the savory clam and can sometimes be quite the surprise when present in a clam when it opens. The aptly named crab is roughly the size of a pea and may be found with the meat inside the shell.
Although they were found in British Colombia, Canada in the early 1990s, they’re not a native species to the area. It is believed they were brought from Asia as hitchhikers on cargo ships during the late 1980s. Once they settled, they thrived in the Pacific Northwest waters and spread all the way down to Washington where they’re grown now.
There’s more difference in these two bivalves than just their temperature preferences.
Savory clams have a sweet, hearty and full body flavor with a celery-like finish, with a texture that is softer than the manila clam – more like mussels.
Aside from the flavor, Savory Clams also have a thinner shell when compared to the Manila Clam, resulting in a higher meat yield per pound.
The Savory Clam also cooks differently. While the key to telling when a clam is cooked is usually that the shell opens, Savories tend to flash open their shell when exposed to heat – even though they may not be fully cooked yet. Typically, Savories take longer to cook but are also much harder to overcook.
The noted difference in flavor can also provide a key difference in dishes. As the director of food and beverage at Hama Hama puts it, they’re “heartier” and can hold their own in stronger sauces and preparations like curry and spicy tomato sauce.
For a short time at Water Grill near the end of summer, we like to use the Savory Clams for dishes like the Farmed Savory Clams with Chorizo. Steamed in a saffron broth and served with a crispy French baguette, this dish hits the spot for any clam lover. The Savory’s heartiness makes it an ideal companion to the chorizo.
You can also find savory clams in one of our Guest favorites, the Cioppino. With Dungeness Crab, Jumbo Shrimp and fresh fish in a shellfish broth, this fisherman’s soup originated on the docks of San Francisco but is now loved wherever you’ll find a Water Grill.
As the seasons change so do our menus, so get in to try these seasonal dishes out while you can! You’ll find locations – and reservations – here.
All photos courtesy of Hama Hama Farms
Spring is a season of transition, awakening a world of new colors and flavors. It’s also a great time for craft cocktails.
That’s where our new March 2024 bartender special at Water Grill comes in. It’s called Spring Forward and it’s available this month only. This craft cocktail is a revitalization of the classic Old Fashioned. As a more contemporary twist, Spring Forward features a brighter and more vibrant flavor with herbaceous spring accents. The bold notes of bourbon, delicate lemongrass character and a hint of peach bitters create a harmonious blend of flavors that dance lightly across your palate. An absinthe rinse to the chilled Spiegelau glass adds subtle botanical complexity, while a garnish of fresh tarragon leaves evokes the sentiment of lush greenery of the season to come.