Saturday, March 13, 2010


I know I think if you want clams you have to go to a restaurant. Scary to think about making them at home. Heck buying them for me was scary. How do you know if they are good? Well it is MUCH easier than you think. When shopping for clams, go to a market that has a good fish counter. Look at the clams and make sure they are closed. Buy a few more than you think because you will inevitably find some that are not good in the bunch.

When you get them home, scrub the outside of the clams to remove all residual sand and rinse thoroughly. If any are slightly open, try to close them. If they stay closed they are fine. If they don't they are no good...toss those.

Keep cool in the refrigerator until you are ready to cook them. Keep them in an open container so they get air. If you close them up they will die. Feel free to add some bacon, pancetta or smoky andouille sausage to the broth for even more flavor.
6 dozen clams
4 tbl olive oil
4 large cloves of garlic chopped
2 shallots chopped
1 cup white wine
2 cups clam juice or water
2 tbl lemon juice
4 tbl butter
1/4 cup fresh italian parsley chopped
1/4 tsp salt
1/4 tsp pepper
Toasted sliced baguette or pasta
In a saucepan over medium high heat cook garlic and shallots in olive oil, about 4 minutes. Add white wine and let cook down. Add clam and lemon juice and bring to a boil. Add the clams. Cover and cook about 15 minutes or until all the clams are open. With cover off add butter parsley, salt and pepper. Cook until butter is melted. Serve with toasted sliced baguette or over pasta.
Great as an appetizer with bread or a meal served over pasta.

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