Know your clams and shellfish
Two South Island companies specialise in sustainably harvested clams and sell them online.
CLOUDY BAY CLAMS
They get their clams from the fresh coastal waters of Marlborough and the lower western North Island and offer four species, delivered live to New Zealand addresses and internationally. There are four species, and many can be tasted in raw seafood bars around the country: Tuatua – large, meaty and probably the best-known clam. They’re versatile and great for soups, fritters or in pasta dishes. Storm clams – these are large and very sweet.
Diamond shell clams – my favourite, these are small, meaty and highly prized.
Moon shell clams – large, round shells with a very meaty interior. cloudy bayclams.com
SOUTHERN CLAMS
They are a Dunedin company harvesting littleneck clams and queen scallops in the waters of the lower South Island. Littleneck clams – also known as cockles, they are popular for soups, pasta dishes or simply steamed and served with vinegar or lemon.
Queen scallops – a very small, colourful, sweet and tender species of scallop. nzclams.com cooking juices into a large bowl and add the clams as you remove them from their shells (this will keep the clams plump and moist).
To finish the broth, strain the clam juices into the puréed potato, then add to the carrot, celery and fennel mixture. Bring to a simmer to heat through, stirring frequently. Add water, if necessary, so you have about 1 litre of broth.
Finally, add the clam meat, tomato and lemon juice. Ladle out into heated bowls, grind over some black pepper and garnish with dill or fennel.
Serves 4.
Wine match: albariño.