Saturday, March 6, 2010

Linguini with White Clam Sauce and a Roundup of Clam Recipes

Last Saturday, the Kitchen Genius could finally go shellfishing again. The regulations state that you have to wait until the temperature is above 32 degrees and that hasn't been the case on most weekends lately. So even though the sea snow looked like a blizzard at times during the morning, it was just warm enough to head to Cape Cod Bay. It was the lowest tide he's ever seen and the recent storms stirred things up so the clams were actually visible from the surface. He just had to reach down and grab them.

In about an hour, he filled his basket with clams (lovely man!) and we've been eating them all week in our favorite recipes. First KG made Baked Stuffed Clams. Recipe here.

Of course I made a big pot of clam chowder. Recipe here. We also gave a couple of dozen clams to my mom and step-dad and he made a big pot of chowder too.

And Clams Casino. Recipe here.

And finally KG made the best Linguini with Clam Sauce I've ever had. It had some serious flavor and he took a tip from Julia Child and added some fresh bread crumbs as a liason to bind the sauce. The bread crumbs gave the sauce a lot of body and helped it cling to the pasta so every bite was filled with rich claminess. Recipe below.

But that's not all. KG went out clamming again today and in addition to quahogs, he dug a whole basket of steamers, so the clam adventures continue...

Linguini with White Clam Sauce
serves 2

16 quahogs
1 cup water

1 tablespoon olive oil
1 medium onion, chopped fine
3 cloves garlic, minced fine
1/2 cup white wine
1/2 cup clam broth (or more if needed)
1 tablespoon fresh squeezed lemon juice
1 teaspoon fresh oregano, chopped
1 teaspoon fresh parsley, chopped
Hot red pepper flakes to taste
Fresh ground pepper to taste (no salt needed - the clams take care of that)
1 tablespoon butter
1/3 cup fresh bread crumbs
Parmesan cheese

Place quahogs in a large Dutch oven with 2 cups of water. Cover and bring to boil over high heat. Vent the cover a little or the liquid will boil over. Cook just until clams open up. Use tongs to remove clams as they open and place in a dish. Continue until all clams are open and then turn off burner and strain clam liquid through coffee filter to remove sand and debris. When cool, coarsely chop clams to size you prefer.

Heat saute pan and add olive oil. Saute onions and garlic over medium heat until softened, about three minutes. Add wine and cook until liquor burns off, about 4 minutes. Turn burner down to low and add clam broth, lemon juice oregano, parlsey, red pepper flakes, black pepper and butter. Stir until butter melts. Add bread crumbs and chopped clams and heat through. Serve over cooked pasta of your choice. Garnish with fresh parsley and fresh grated Parmesan.


Christo Gonzales said...

how perfect is this - I would love to have a mess of those clams, great job!

Mother Rimmy said...

This would make my husband the happiest man. Mouthwatering pictures!

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Ed Schenk said...

You caught your own clams! That's outstanding! It doesn't get any fresher than that!

Deb in Hawaii said...

I am totally craving clams right now--I wish I could get some good ones here. It all looks amazing!

Fresh Local and Best said...

How fun it must be to have scooped all of those sea treasures! Each of these dishes look fabulous! You must have the most wonderful life on Cape Cod.

Alicia Foodycat said...

Linguine vongole is my husband's favourite, favourite thing! How lucky you are to have such beautiful fresh ones right on your doorstep.

Karen said...

Hi Laurie! Yes, I'm glad you found me again - how'd we get separated?? LOL I would dearly love to have a pot full of freshly dug clams. I'd steam them with some garlic and stuff my face until I fell over from a clam induced stupor! YUM!

theUngourmet said...

How awesome that you are able to go pick out fresh, yummy clams! The chowder looks fantastic and so does the clams casino!

Dawn (KitchenTravels) said...

Oh Laurie, I am so envious. Clams fresh from the ocean? They must taste amazing. Delicious photos. This reminds me of a pizza my friend once made - the whole, raw clams in the shell were placed on top just before going in the oven, where the heat opened them and juices ran into the garlic sauce below. mmmmmm... You've got me craving clams now. :)

NKP said...

Wow, I love that you have someone who comes home with clams!
It all looks wonderful, can you believe I have never cooked with clams!?

Joie de vivre said...

Thanks so much for visiting! Clams are a personal weakness. Even my kids love them. I'm so excited you visited because it brought me to your lovely blog. I'll sign up to follow!

Reeni said...

How fun! And deliciousness abounds! Your linguini looks fantastic - as does everything.

Anonymous said...

Oh, I love liquini with white clam sauce, soooo delicious! I need to make this really soon! All the clam dishes look excellent!

The Diva on a Diet said...

Oh boy, my husband would be in heaven with all of this clam-based goodness. Wow, it all looks spectacular, Laurie!

Kathleen said...

I wish I had a bowl of that clam chowder! I can't believe you caught your own clams!

Dharm said...

I love clams and that looks just awesome!!!!

Tangled Noodle said...

I'm in clam heaven! If I made any one of these for my husband, there's no telling what he'd do in return. 8-) As much as I love clam chowder, linguini with white clam sauce will always be my first choice. Amazing!

Shelby said...

:) Oh yeah, Grumpy would love all of this!