Although not as well-known as the Manila or Cherrystone clams, Venus clams are making their way onto more restaurant menus in the United States. The Venus clam, with the formal name of Veneridae, is a family of hard-shelled clams that encompass more than 400 species. Because of the many varieties, they range in size from very small to clams as large as the more familiar quahogs. When you cook with Venus clams, just be sure to select the right cooking technique for the size of the clam.
Steam
Steaming, either in a steamer or saute pan, is one of the best techniques for cooking Venus clams that are on the smaller side. While you can steam them in a steamer basket over boiling water, most cooks place them in a covered saute pan in roughly 1/2 inch of liquid. Consider using flavored liquids, such as dry white wine or clam juice, a touch of fresh lemon and freshly chopped herbs in the steaming liquid, which you can serve alongside the clams as a dipping liquid. For backyard barbecues, steam the clams on the grill in an aluminum pan covered tightly with tin foil.
Grill
The process of grilling Venus clams is quick and easy, leaving no messy pots or pans to clean. You simply place the clams on the grill, close the cover and wait a few minutes until the shells open up. Although the clams retain some of their liquid, you should serve the clams with melted butter, although some people prefer hot sauce for their clams. "The New York Times" food reporter Melissa Clark prefers her grilled clams drenched in melted butter mixed with garlic, lemon juice and cayenne pepper, and sprinkled with freshly chopped chives. As with steaming, only grill Venus clams that are on the smaller side.
Saute
Venus clams that are on the larger side tend to do well with a sauteed preparation. After cleaning the clams, shuck them, chop the clam meat and give them a quick saute in olive oil or butter. Use sauteed Venus clams in a chowder, seafood stuffing mixture for lobster or in a white or red sauce served over linguine.
Deep Fry
Most Venus clams do well when battered and deep fried, although deep frying is never the healthiest cooking method. After cleaning and shucking the clams, dip them in your favorite batter and deep fry them in vegetable, peanut or canola oil until golden brown, roughly 1 to 2 minutes. Although some people prefer a spicy cocktail sauce, most people enjoy their fried clams with tartar sauce and fresh lemon. While many people enjoy eating fried whole clams, others prefer that you remove the stomach and fry up only the clam strips.
Bake
One of the most traditional recipes for baked Venus clams is clams casino, although stuffed clams run a close second. Clams casino are best for Venus clams that are small in size, and involve topping the clam on a half shell with a bread crumb, garlic, parsley mixture and topping it with a piece of bacon. Since you mince the clam meat for stuffed clams, the recipe is suitable for Venus clams that are larger in size.
Food Safety
The Food and Drug Administration cautions that you should only consume clams that were alive when cooked. After purchasing your Venus clams, give a light tap on the shell of any clam that is open. If the shell does not close, discard the clam. Also be sure to discard any clams with a cracked or broken shell, or those that do not open their shells during the cooking process.
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