Just about all the traditional dishes at feasts celebrating the Chinese New Year — Feb. 19, this year — symbolize something wonderful to come. Round foods’ coin-like shape is a nod to prosperity.
So let’s cook some clams! Round, delicious and so easy! Plus, clams are a twofer — a lean and delicious source of protein and the automatic generator of a tasty, instant sauce. When the clamshells steam open, the clam juice spills out. And that juice is a perfect base for any flavorings you might want to add.
But clams also are quite perishable. So:
Clams are alive when you buy them and they need air, so most fishmongers poke holes in the plastic bags that carry them. Bring the little fellers home as quickly as possible, take them out of the bag, cover them with a damp towel and store them in the cold back part of the refrigerator. Cook them within a few days.
According to Rick Moonen, one of my favorite seafood chefs, most clams these days are cleansed of excess sand before they’re sold. But if you suspect that your batch might be quite sandy inside, soak them in heavily salted water (¼ cup coarse salt for each quart of water) for 30 minutes. Then, just before cooking the clams, scrub them well with a brush under cool running water until the shells feel clean and sand-free.