Cynthia Nims is a prolific author. The list of books she's written would take up most of the space in the cupboard I've dedicated to my whole cookbook collection—don't ask where I keep the stacks of other cookbooks that have yet to be shelved. In total, her work is a comprehensive overview of the bounty we Northwesterners enjoy, a celebration of the seasonal riches harvested from our rivers, our forests and our oceans.

There are Nims' recent single-subject seafood books, including Crab, Oysters and her latest, Shellfish. Then there are the Northwest Cookbooks e-book series (Crab, Salmon, Wild Mushrooms, Appetizers, Breakfast, Main Courses, Soups, and Salads & Sandwiches); plus the dear-to-her-heart Salty Snacks and Gourmet Game Night. Personal note: I've been angling to visit Nims in Seattle to get a tour (and maybe a taste) at her period-perfect Lava Lounge where she spins recordings—only vinyl, my dear, please—serves cocktails and runs a board game emporium for friends.

Like many of us in the food writing world, it wasn't her automatic career choice:

"Cooking has been under my skin for as long as I can remember, inspired by the sheer pleasure of cooking with my mom and big sister. I mastered the canned-pear-half-with-cottage-cheese-tail bunny salad, subscribed to Seventeen magazine for the recipes, and had my high school third-year French class over for dinner, which included a soupe à l’oignon that began with beef stock made a couple days prior."

A math degree with an eye toward becoming an engineer was scuttled after Nims attended the stagiaire program at La Varenne, which culminated in receiving the school’s Grand Diplôme d’Etudes Culinaires. She's cooked for Julia Child and the Flying Karamzov Brothers, beginning her immersion in the subject of seafood, appropriately, at Simply Seafood magazine. Nims has taught classes and co-authored, edited and contributed to dozens of publications, including the highly lauded series Modernist Cuisine.

You can meet this culinary wonder woman this weekend at two events in Portland where she's bringing her new book, Shellfish: 50 Seafood Recipes for Shrimp, Crab, Mussels, Clams, Oysters, Scallops, and Lobster, to Flying Fish on Saturday, July 23rd, from 1 to 3 p.m. Nims will be in the Chef Shack alongside Chef Trever Gilbert, who's featuring the book's Harissa Roasted Shrimp, Carrots and Radishes. Then she'll be demo-ing a couple of recipes at Vivienne Kitchen and Pantry—in their Secret Bar, no less—on Sunday, July 24th, from 3 to 5 p.m.

If you want to get a taste of just how fabulous this book is, try her simple (and seriously divine) Grilled Clam Pouches with Bay Leaf and Butter (photo above right). I made them just last night and after his first bite, Dave said, "This is going on the list for camping."

Grilled Clam Pouches with Bay Leaf and Butter

Fresh bay leaves really stand out in the preparation; dried leaves won't offer as much fragrant flavor. A rosemary or thyme sprig in each packet, or a couple of fresh sage leaves, can be used in place of fresh bay. And you can't go wrong with just buttter and clams on the grill, either. I use 12-inch wide aluminum foil; you can use larger and/or heavy duty foil if you like.

The packets make a good serving vessel perched on a plate for casual dining. You can instead transfer the clams and buttery cooking juices to shallow bowls. These lighter portions are ideal as an appetizer, followed perhaps by other items destined for the grill while it's hot.

Makes 4 servings.

2 lbs. small to medium live hard-shell clams, well-rinsed
4 Tbsp. unsalted butter, divided
8 fresh bay leaves, divided
Sliced baguette or other bread, for serving

Preheat an outdoor grill for medium-high direct heat.

Cut 8 pieces aluminum foil about 12 inches long and arrange them on the counter stacked in pairs for making 4 packets.

Put 1 tablespoon of butter in the center of each foil packet. Fold or tear each bay leaf in half which helps release its aromattic character, and put 2 leaves on or alongside the butter for each packet. Divide the clams evenly among the pouches, mounding them on top of the butter and bay and leaving a few inches of foil all around.

Draw the four corners of the foil up over the clams to meet in the center and crimp together along the edges, where the sides of the foil meet, so the packet is well-sealed. The goal is to create pouches that will hold in the steam for cooking and preserve the flavorful cooking juices that result.

Set the foil packets on the grill, cover, and cook for about 10 to 12 minutes for small clams, 12 to 15 minutes for medium. Partly open a packet to see if all the clams have opened, being careful to avoid the escaping steam; if not, reseal and cook for another 2 to 3 minutes.

Set each pouch on an individual plate and fold down the foil edges, creating a rustic bowl of sorts to hold the flavorful cooking liquids. Or carefully transfer the contents to shallow bowls. Serve right away, with bread alongside, discarding any clams that did not open.

NOTE: This recipe works well in the oven, too. Preheat the oven to 475 degrees F. Use a broad, shallow vessel, such as a large cast-iron skillet or a 12-inch gratin dish or similar baking dish. Add the butter pieces and bay leaves to the dish and put in the oven until the butter has melted. Take the dish from the oven, add the clams in a relatively even layer, and return the dish to the oven. Roast until all, or mostly all, of the clams have opened, 12 to 15 minutes. Spoon the clams into individual shallow bowls, discarding any that did not open, then carefully pour the buttery cooking liquids over the top.

I know, I know…just the word "invasive species" makes you shudder, right? Visions of monstrous, deformed aberrations don't generally sound like something you want to find on your plate, much less put in your mouth or serve to guests.

But rest assured, gentle reader, that, in this case, the invasive species in question is simply just the wrong creature in the wrong place. Known as nuttalia obscurata, the Purple Varnish clam or just Varnish clam—sometimes marketed as the more delicious-sounding Savoury clam—was most likely sucked up as planktonic larvae into the ballast tanks of a large ship that was traveling from Asia to the Puget Sound. When the ship arrived and the ballast tanks were discharged, the surviving larvae found footing in the hospitable waters of British Columbia and the Sound.

In the waters of the Sound and the Hood Canal the Varnish clams have been displacing Manila clams, also natives of Asia that arrived here mixed in with Pacific oyster seed in the 1940s which soon began invading the territory of native Littleneck clams. The Varnish clams' success may be laid to their flexible nature, able to tolerate varied types of environments. Physiologically they may have an advantage because of their two feeding siphons and the ability to both filter feed and deposit feed (here's a fascinating deeper look at this clam). Both British Columbia and Oregon have established recreational fisheries for the clam, and a commercial market is developing.

And since April happens to be Invasive Species Month, it seemed appropriate to take them as an appetizer to a friend's birthday party. I drove over to Flying Fish, where I found them next to the regular Manila variety. In response to my question, the helpful clerk confirmed that the Savoury clam was an invasive species in Washington that was both delicious, as well as being a little less expensive per pound than the Manilas.

Sold!

Four pounds of clams more than fed a crew of ten adults as an appetizer when combined with fennel, garlic, chorizo and a cup of white wine, then steamed for ten minutes or so, and garnered raves for their size and flavor. So help out our Littleneck and other native species and eat more invasive-yet-tasty clams; they'll thank you for it.

Steamed Clams with Fennel and Chorizo

4 lbs. clams
2 Tbsp. olive oil
1/2 fennel bulb, quartered, cored and sliced crosswise
3 cloves garlic, minced
3-4 oz. Spanish-style chorizo, sliced crosswise into 1/8" thick rounds
1 tomato, sliced thin
1 c. white wine

Pour olive oil into a large pot over medium-high heat. When the oil shimmers, add fennel, garlic, chorizo and tomato slices and heat briefly. Add white wine and bring to a boil. Place clams on top and allow to steam for ten minutes until clams open. Serve with thin-slices of baguette for sopping up the delicious broth.