Clams – Volpi Foods

New England Clam Chowder

Hashtag Labs — Thu, 01 Sep 2016 13:20:50 +0000

There may be no better example of a food that defines the heart and soul of a region the way New England clam chowder does. Born of rugged surroundings and raised in simplicity, it’s a bowl of heft, community, and culture. (Not to mention tender clams and salty, fatty pork bits.) One ladle of the briny, creamy broth and you’ll be booking a trip to the rocky northern coast in no time.

Clam Dip

studio2108 — Wed, 20 Apr 2016 12:59:46 +0000

Thick-sliced, salty potato chips are the traditional pairing with this classic American dip, and we highly recommend them, but crudite will do fine if that’s the kind of mood you’re in. While this dip can be eaten right away, it benefits from chilling in the fridge and allowing the flavors to meld. And once they do, watch out: This may become your new favorite dip.

Clam and Daikon Radish Restorative Soup

studio2108 — Mon, 28 Mar 2016 13:19:47 +0000

Moody Mondays: March is a tricky month. She teases us with milder days, only to turn arctic again the next. You may want to put away the puffer jacket, but don’t put away this soup recipe. Most cultures have a soup that’s widely accepted to have the power to restore body and soul, and usually, most of the magic is credited to grandmas. The Chinese have been simmering soothing soups for centuries, utilizing the same ingredients found in their ancient medicines. Things like goji berries, ginger, and daikon radish are believed to strengthen the immune system and battle what ails you. The goji berries are also rich in beta carotene and antioxidants. This version is a Taiwanese healing soup, with a touch of brine from the clams, and it’s pretty traditional. Well, until we added Coppa, but come on! It’s perfect with the clams! You can put this together in almost no time on any weeknight you’re dragging.

How to Pick & Cook Clams with Pancetta

studio2108 — Wed, 16 Dec 2015 14:35:32 +0000

The most crucial part of learning how to pick & cook clams with pancetta happens at the fish store. Get small littleneck clams, no more than 2 inches across. That ensures they’ll be tender and sweet—not rubbery and tough. The rest of the dish is a collection of simple pantry staples. Don’t be afraid to improvise: If you don’t have leeks, use scallions or a shallot, or just go with the garlic. You’ll want to have crusty bread on hand to sop up the liquid gold that’s a beautiful byproduct in the pot when the clams are done cooking.