Mahogany clams (Arctica islandica) are delicious hard-shell clams harvested from the deep water off the coast of Maine. Mahogany clams, which are very similar to the littlenecks clams grown in the southern waters, are named for their deep golden mahogany colored shell. Mahogany clams possess a flavor similar to that of a Littleneck, only slightly higher in salinity .High in protein and an excellent source of B vitamins, important for cellular energy production and healthy nervous system. They also contain high amounts of the minerals Calcium, Magnesium, Iron, Zinc and Copper, essential for the red blood cells as well as bone and muscle health and active metabolism. Clam meat can also provide a good amount of selenium which is a key antioxidant.
Mahogany clams can be featured in numorous seafood recipes such as creamy linguine or delicious paellas, they also make a great addition to seafood platters. Why not try sauteing the Mahogany clams in white wine, butter and herb sauce, cook until the shells pop open. Clams are best paired with Sauvignon Blanc from New Zealand or Muscadet from the Loire in France.