The problem: I want steamed clams. My dad wants steamed clams. My son won’t eat them. Nor will my mom. I don’t want to cook two meals, because as much as I like to cook, this is not a bloody restaurant.
The solution: Both my son and my mom will eat pasta with seafood flavor. So I steam the clams in a nice cooking liquid, remove the offending shells and shellfish for me and my dad, then plump up the liquid into a delicious pasta sauce for the other two.
And so, we had a lovely casual dinner on the deck, with the remainder of the bottle of white wine, everyone enjoying the arrival of spring (and celebrating the absence of the mosquitoes that have been effing up our summer nights for the last few years).
The whole operation takes only as long as it takes to cook up the pasta. So go for it! Click on for recipe
Steamed clams and BONUS linguine with white wine, butter and clam sauce
½ lb linguine (this sauce will stretch for a pound of pasta – 4 servings – if you are extra generous with all ingredients)
1 Tbs unsalted butter
1 Tbs extra virgin olive oil
1-2 tsp garlic, chopped fine
½ Cup dry white wine
A dozen cherrystone clams in their shells, scrubbed
1 tsp or so lemon juice
6.5 oz can chopped clams
Parmigiano Reggiano for grating
Boil pasta according to package directions. Reserve ¼ Cup of pasta water before draining.
Melt butter in a large saucepan at medium high. When foaming subsides, add olive oil and garlic and cook for another minute or so. Add wine and lemon and bring to a boil.
Add clams in their shells and cover. Cook at medium high until the clams open and remove each one with tongs as it opens. I advise checking after about three minutes, and then uncovering every minute or so after that, to move cooked clams out of the pot as quickly as possible, because they get chewy if overcooked. Set clams aside/start eating them with a glass of that nice dry white wine you opened to cook them.
To the remaining clam cooking liquid, add the can of clams, with juices. Cook at medium high for 1-2 minutes, then add drained pasta, and, if necessary, some of the reserved pasta water. Taste for salt, add pepper if desired and serve with grated cheese.