Get ready for this year`s clam cooking events at the 7th Annual CLAMerica Celebration! By Leslie Sturmer, University of Florida IFAS Shellfish Extension Clams are a versatile seafood that can be used in a variety of recipes. Just ask our amateur chefs in the area. Many of them are tweaking their favorite clam dish in anticipation of entering the 7th Annual Cultured Clam Cook-off. The winners are awarded distinguishing plaques and bragging rights for the best clam recipes. This popular event is held in conjunction with Clamerica Celebration on the 4th of July. The Main Pavilion in Cedar Key`s City Park is the venue. All of the clams used are farm raised in the coastal waters nearby Cedar Key. Farmed clams are an inexpensive, nutritious and delicious seafood that are good for the environment too. Farmed shellfish are rated as a "best food choice" by sustainability experts because they serve an important role in preserving healthy coastal waters. In last year`s event, 13 clam dishes were entered from amateur chefs as far away as Fort Myers. Entries included an artichoke clam dip, clam vichyssoise, and clam paella salad. The winner was Tony D`Aquila from Tampa for his dish entitled "Menage a Trios," which featured three appetizers. The recipe for one of the enticing hors d`oeuvres, Stuffed Clams with Sambuca and Sausage, can be found below. The piece de resistance of this event occurs after the judging when the crowd is able to sample all the dishes. A new event last year allowed our professional chefs to show off their gastronomic talents. Seven local restaurants participated in the Clam Challenge Italia. Each entry was prepared and served in front of a crowd of festival goers, who paid a judging fee of 5 tickets to taste each dish and cast their vote on who was the best. First place was awarded to James Funk of Dock Street Depot for his Clam Ravioli. For this year`s event, we will spice up Cajun cuisine with Cedar Key clams! So sharpen your culinary skills and plan to enter this year`s clam cooking events. For the Cultured Cook-off, dishes should be submitted to the City Park by 12:15 PM with judging beginning at 12:30 PM. The Cajun Clam Challenge for Restaurateurs will begin at 2:30 PM, with tasting and judging from 3:00-3:30 PM. For more information, contact Jennie Pinto at (352) 543-5757 or Leslie Sturmer at (352) 543-5057, or visit www.cedarkey.org. Stuffed Clams with Sambuca and Sausage Prepared by:
Tony D`Aquila, Tampa, FL
1st Place Winner, 6th Annual
CLAMERICA Cook-off, July 4th, 2009 2 dozen small Florida Cedar Key Clams
4 ounces Florida white wine
4 ounces water
1/4 teaspoon sea salt
1 tablespoon white wine vinegar infused with tarragon
Stuffing:
4 ounce hot Italian sausage
¼ cup onion, chopped
¼ cup green pepper, chopped
¼ cup red pepper, chopped
½ teaspoon butter
1 garlic clove, finely minced
2 tablespoon dry bread crumbs
3 tablespoon Sambuca or similar liqueur
½ teaspoon Worcestershire sauce
1 pinch black pepper
1 pinch sea salt
Lemon wedges Saute sausage in large pan until browned. Crumble. Add onions, green pepper, red pepper, butter, and garlic. Cook for 5 minutes, stirring constantly. Add bread crumbs and cook for another 3 minutes, stirring constantly. Pour Sambuca into one side of pan and carefully ignite. Allow flames to die down. Stir in Worcestershire sauce, pepper and salt. Set aside. Wash clams. Steam in a covered pot with wine, water, sea salt, and vinegar until clams open (about 3 to 4 minutes). Strain and cool. Remove top shells, loosen clams, and arrange half shells on baking tray. Drop about one teaspoon of sausage mixture on each clam. Broil 3-4 minutes, or until clam juices boil and sausage mixture browns. Be careful not to burn. Serve immediately with lemon wedges. | 
