MOANA FRESH
Prepare pāua, storm shell clams and octopus with confidence with these fresh and inspiring recipes by Ginny Grant.
Prepare octopus, pāua and storm shell clams with ease – Ginny Grant shows us how
STORM SHELL CLAMS, octopus and pāua are three kai moana that you might not have considered cooking – the tricky ones, the ones you wrestle with, the ones you avoid. Why? Maybe they look too complicated to prepare or you have a fear of doing it the wrong way; it could be the ‘yuck’ factor; or, more than likely, you’ve had them prepared badly, tasting tough as boots and unpleasant. But octopus (wheke), pāua and storm shell clams all make for delectable eating – a little care is required but the rewards are sparkling.
STORM SHELL CLAMS
Why does the size of these large surf clams scare punters? Their size makes them perfect for serving as an appetiser or snack, though potential chewiness from overcooking is the biggest impediment to their enjoyment. The tongue and adductor muscle are sweet and creamy white with a flavour reminiscent of scallops, while the darker-coloured body has a richer, more pronounced flavour. I think it’s essential not to overcook them and in both these recipes I’ve shucked the clams first. They are much easier to shuck than say an oyster or a mussel; simply put into the fridge or freezer for 30 minutes, then as you take them out of the fridge the clam shells should open a little and it’s easy to run a shucking tool or flat-bladed knife along to cut the adductor muscle from the shell. Of course, as for any bivalve, you can also steam them open in a pan with water or whatever flavourings you choose, or in a hot pan or barbecue. They do take a little longer to open than say a mussel or smaller clam.