Clams & Linguini
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The gentle taste of clams married
Without a doubt, fresh clams taste best! Use every
bit of clam juice for a fantastic taste!
My dad's biggest adventure was going after
Espo, my brothers and I love to go clamming! There is
nothing in the world that compares to the taste of a fresh, raw
The smaller "cherry stones" are eaten raw, right
out of the shell.
(Add some lemon and cocktail sauce, and you are in heaven!)
The bigger clams (quahogs) are
used for making clam fritters, baked stuffed clams
or my favorite:
Clams and Linguini!
Use fresh clams for the best possible taste!
- 1 lb. of cooked linguini (or your favorite pasta)
- 2-3 Tablespoons of olive oil
- 2-3 cloves of garlic minced (or more)
- 10-12 fresh shucked, clams (quahogs), or 1-2 cans of
canned minced clams and "juice" (the liquid from the can).
- 1/2 Cup of white wine
- 1 Tablespoon fresh basil
- 1 Tablespoon fresh parsley
- salt, pepper, spices to taste
- . Add garlic and olive oil to a pan. Put on low
heat. Add calms.
- Cook over low heat for 5-6 minutes
until clams are done. Add wine and spices.
- Pour over cooked linguini.
- For red sauce, add a cup of basic red sauce.
- This dish tastes best with fresh clams.
Make sure the clam shells are tightly closed when you purchase the clams.
(If the clam shells are opened, they are not fresh.
Do not use!)
Shuck or steam the clams to open, then add clams and liquid to the sauce.
- If you use fresh clams, save the shells for making baked,
Tips: (includes how to open
- If you are using fresh or canned clams, make sure you include
the liquid. It is very tasty "clam juice!"
You can also drink the juice, for a refreshing treat!
(My dad would tell you: "Use
the clam juice!
That is the best part!")
- Shucking clams can be difficult and
dangerous, if you don't have a clam knife! (A clam knife
is pictured above.) Be careful!
- The traditional method of opening clams
is to hold the clam in your hand and using a clam knife with
pressure, open the clam from the front by sliding the clam knife
between the two shells. When the the knife is at the hinge, twist
the blade. You want to try to hold the clam horizontally so you
don't spill the juice. In any event, always open clams over a bowl,
to recover the precious juice!
(We recently discovered an alternative method, which works great!
See the next tip.)
- Try opening the clams from the back of the shell. Look for
the rounded points at the back of the shell. Position the clam knife
between these points. Twist the clam knife up and down, to
pry open the shell. When you have separated the shells a little,
slide the clam knife in between the shells and around to the front
of the clam. Then using the traditional method, work the
knife toward the "hinge" of the clam. Use a slight twisting
as you move the knife. You want to try to sever the muscle that
holds the clam together. You also want to save as much "juice as
Be careful, and be patient! It will take a little practice,
but you will get it!
- If the clam is really tight, you may have to wait a while
for it to "relax." If you will be cooking the clams, try the next
tip for easy opening!
- Having a difficult time opening the clams?
Put them in the freezer for 30-45 minutes. You will not only be able
to save all of the juice but they will open right up for you!
- Try to use fresh
basil for a wonderful taste!
Clams and Linguini ready to eat!
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