Saturday, March 6, 2010
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
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
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.