Northern California Little Neck Clams
I love eating these tender little neck clams whenever I get a chance and I had the chance this last weekend. It was a quick local road trip to Tomales Bay, California where our group visited the popular Tomales Bay Oyster Company. This company is more of a blue-collar company then the expensive Hog Island Oyster Company down the road. It is a fully self-contained area with picnic tables, BBQ grills, ice and lots of oysters. A good find on this trip were little neck clams which are ready to harvest and available now. I bought a dozen to eat raw and some more to take home to cook. These clams when eaten raw have a nice firm texture with a sweet, briny flavor. The ones I took home were simply cooked with diced smoky bacon, sliced garlic, thyme, green beans and white wine. They quickly steamed open and were served with crusty bread for sopping up all the good juices; delicious.