Clams {6 each}

{clam spaghetti}

When your boss climbs up two flights of stairs, walks to your desk, and asks you innocently, “Do you like clams?” You wonder if it’s a trick question. Well, I wondered that anyway … as it were, he wanted to offer me fresh clams, harvested this morning by a client on the Eastern Shore. I took two dozen and happily went home to make clam spaghetti for my parents and “little” brother Brandon. It was a challenge in itself to get a picture of the finished dish (a mere 20 minutes after I began; this is quick!) – Brandon was hovering over the platter with tongs, ready to dish out his portion.  “How many clams are there?” “Two dozen.” “Oh okay. So we get 6 each, right?” hah! And he ate all six of his clams. Plus one. Since I got the boys’  hearty approval on this dish, I thought I’d share my method:

  1. Scrub 2 dozen middleneck clams; throw out any open clams
  2. Submerge clean clams in big bowl of water; add a handful of flour to the bowl (to help collect sand); mix in flour until dissolved; set aside
  3. Boil 1 pot of water; add 1 lb. spaghetti; cook to al dente; drain
  4. While water’s boiling, heat 1/2 c. olive oil in a large pan
  5. Add 8 finely-chopped garlic cloves & about 3 T. finely-chopped red onion to the hot oil
  6. Sauté garlic & red onion until translucent, 2-3 mins (don’t brown!)
  7. While sautéing, drain & rinse the clams you set aside earlier
  8. Add 1/3 – 1/2 c. white wine & clams to the pan; cover; let cook about 6-7 minutes (the wine helps steam the clams)
  9. Remove lid; if any clams have not opened, throw them out
  10. Whisk in a few T. butter (I use unsalted) to make the pan sauce a little thicker & creamy – you could probably add cream here instead, but I prefer butter
  11. Add about 1/3 c. parsley to the pan
  12. Dump cooked & drained spaghetti into pan with clams & sauce; toss together; sprinkle with extra parsley sprigs for color
  13. Eat up!

In the middle of cooking, I drizzled a few slices of ciabatta bread (a weekend Farmer’s Market purchase, 2 days old) with olive oil & threw them under the broiler until light brown. The little crostinis were perfect for sopping up all the yummy sauce at the bottom of our pasta bowls. Mmmm bon appetit!



Filed under Recipes

2 responses to “Clams {6 each}

  1. Pingback: I Miss You, Too « THE BAG LAiDY

  2. Pingback: choco gelato + anisette clams « THE BAG LAiDY

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