Mahogany Clams.....

Mahongany clams are harvested from the deep waters off Kittery, Maine. Once harvested, they are "transplanted" into more shallow waters which causes the clams to purge themselves. This results in very clean clams. They can be compared to Little Neck clams and are prepared in all the same ways. Their taste is a bit more "clammy" (in a good way) and the salinity content is higher than its cousin the Littleneck. Why their cost is about one half of the Littleneck is beyond me!

Try this recipe

Steamed Mahogany Clams

Ingredients:

2 Pounds Mahogany clams (OK.. or Littlenecks, Steamers, Mussels) cleaned

2 T butter

1/2 C white wine

1/4 C chopped green onions

1/4 C chopped red bell peppers (really any color) (reserve a T for garnish at the end)

4 Cloves slivered garlic

1/4 C chopped parsley (reserve a T for garnish at the end)

Preparation:

Melt the butter and sautee the garlic in a sautee pan over medium heat until tender. Add the wine, peppers, onions

Add the clams and cover the pan, steam for 5 minutes

Add the parsley and shake it into the broth

Cover and cook another minute.

Pour all into a large shallow bowl and add reserved parsley and red pepper to garnish.

Serve with good Italian bread to sop up the broth

Enjoy!