Planning to make this one at home? I thought not.
My friend Rick, who I’m glad to say is both the manager of my local farmer’s market and a frequent Starving commenter, sent me an e-mail the other day. It was just the kind of e-mail I love to get. “Tamar,” he said, “I’ve got two containers of sea clam adductor muscles. You want one?”
Rick must have known the answer. When Kevin and I dropped by his house to pick them up, he told me that people call them “poor man’s scallops,” and that he was planning to cook his scallop-style, sauteeing them in olive oil. But we were equally inexperienced in dealing with sea clam addutor muscle cuisine, and we agreed to compare notes afterward.
Just to see what I was dealing with, I sauteed one. It tasted mild and a little briny, but I have to say it was on the chewy side. I decided to grind them, rather than using them whole, and it worked beautifully. I sauteed a whole head of garlic, added some chicken stock, and let it cook down. Then I added ground sea clams, the brined roe, and some sour cream and half-and-half. A couple handfuls of arugula finished it off.
It was delicious. It didn’t taste clammy — it was mostly garlic and arugula, with a mysterious meaty back.
Thanks, Rick. You know who to call next time someone gives you something really weird to cook with. But now you have to tell me what you did!