Clam sauce

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It’s usually littlenecks that go into classic white clam sauce (the kind with garlic, white wine, parsley, and Parmesan).  But I didn’t have littlenecks.  I had big giant chowder clams.  Not to worry!

I steamed them open with vermouth, and saved the liquid.  I put the clams through the grinder.  Then I sauteed the garlic, added the liquid, and cooked it down by about half.  The mostly-cooked pasta went in the rest of the liquid, and absorbed the flavor as it finished cooking.  Then in went the clams, parsley, and parmesan.

I think I could eat this twice a week.

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