I went camping and clam digging this past weekend. We had a lot of clams. Most weren't from me. I was bad. I got less than 10 clams. I swear, I dug 5 holes and I got nothing. They were either dead, broken, or too small. It was hot and Bella was on my back. I was tired so I gave up--whining--. I went collecting oysters for my friends to shuck instead. I did contribute to the group, tho, by cooking for them! Ha. Well, it was more like "delegating" tasks. I know. I'm smart *wink*
I now appreciate the work of people selling clams. Man, it's hard work. You need not only skill but also luck!
Before the camping trip, I craved clams and had been eating them quite a good amount. However, after this past weekend, I won't be eating them for a while. That shows how many we got!
|some of the clams we got|
|that's how much stuff we brought hahaha|
This dish was inspired by the picky taste buds of mine. I don't really cook shellfish so I seek out when dining. I don't know if it's luck or what but the clam linguine I had been having wasn't savory enough. It either needed more flavor, more tartness, or fresher clams. This really annoyed me. While visiting my favorite market, I spotted live manila clams in a tank. After thinking, I decided to make it myself -with pouty face-. Fine, I will show you what it's supposed to taste like! Therefore, I had to break the cuisine style for once.
Clams are in season so the price is really affordable and they are a sustainable seafood. If you are trying to decide whether you should try to cook them or not, don't ponder any longer. It's time to get your hands-on, on! :) I was able to customize the dish based on my preference which was plenty of clams and savory flavor. The guideline for the recipe is from my past post --Ink spaghetti seafood. The dish is simple. You need fresh clams, good wine, and fresh herbs. As Lazaro says, you cook with the wine you're drinking otherwise you might spit it out. This dish is nothing new but it's new on I Just Love My Apron!
I'm proud to tell you that I used parsley from my little garden! This is the first time my herbs didn't die on me.
Fun fact about Clams: The clam has no head, and usually has no eyes (scallops are a notable exception), but a clam does have kidneys, a heart, mouth, anus, and pearls. Source: Wikipedia.
Clam Linguine with Garlic White Wine SauceYield: 4-6 people
Ingredients:3 lbs manila clams - clean and rub dirt from shell
1 lb linguine pasta
1 cup good dry white wine
1/2 cup thinly sliced shallots (about 8 shallots)
8 cloves garlic, minced
2 packages of pancetta
1/4 cup minced parsley
1/4 cup chopped dill
Olive oil - about 2 Tbs
1 Tbs chili flakes
2 Tbs butter
1 cup reserved pasta water
Salt and pepper
- Soak live clams in fresh water. Put either cornmeal or about 2-3 tsp of white vinegar and leave it for about half hour. Vinegar will help clams spit out dirt.
- Bring water to boil. Season with salt. Boil pasta as directed on its package.
- In the meantime, bring large saucepan to medium high heat. Heat up oil and add pancetta. Fry pancetta until crispy. Remove them and reserve oil.
- And butter. Then, add shallots. Saute until shallots start turning brown. Add garlic.
- Add clams, salt, pepper, and white wine. Close the lid and shake the pot occasionally.
- Cook until all clams are open. Discard the ones that aren't open.
- Add reserved pasta water, squeeze lemons in, add 1/2 of the herbs, and chili flakes. Correct taste with salt and pepper.
- Pour cooked liquid over cooked pasta. Add remaining 1/2 herbs. Mix well.
- Place clams over pasta and mix well. Sprinkle with crispy pancetta.
|Brown shallot and garlic in butter and oil. Oops, it's a little burnt!|
|Mix in herbs, lemon juice, salt, pepper and stir well|
|Pour liquid over cooked pasta, mix in herbs, and mix well|
|Savory clam linguine --my kinda dish!|