So here’s the scoop. I’m making dinner tonight and I’m making spaghetti and white clam sauce. Sharon’s request and I find I’m able to fulfill it. We were sharing a bottle of L’Argentier and eating slices of the Manghi’s crusty french with butter when Sharon reminded me that it was my turn to do the post. So it seems a natural to give you my recipe for the white clam sauce, tell you about the fish coming tomorrow and then getting back to the task at hand, making Sharon happy with bread and wine and pasta. And me, of course.
The fish by the way is cool. We have Dover Sole from WA and we have Fresh water catfish. I’ve not had the dover sole but the catfish is excellent. Find a catfish recipe and go wild. We also have PEI mussels and Pemaquid oysters from Maine and the rest of the usual fare.
So here is the recipe what you need are two cans of baby clams, Geisha brand is the best, one bottle of clam juice, six large cloves of garlic, a box of linguine or plain old spaghetti, butter, olive oil and some fresh ground black pepper.
1. Peel, rough chop and sautee the garlic in a few tablespoons of butter and a few tablespoons of olive oil.
2. Drain the juice from the clams. Reserve the juice and toss the clams in with the sauteed garlic. Sautee for five minutes or so.
3. Add the pepper, the reserved juice from the clams and the bottled clam juice and simmer, uncovered, for fifteen or twenty minutes, reducing by a third at least.
4. You’re done with the sauce! Serve it over the pasta and it’s remarkably good for something so simple.
A few options are that you can add mushrooms when you add the clams. This is definitely good. You can add a little white wine with the clam juice – this is good too but I prefer it without. You can add some fresh clams, which adds a little style and it looks great, or you can do the whole thing with fresh clams but I’ve never tried it. It seems like it would make it bit more complicated.
Fish arriving tomorrow:
- Alaskan Cod, flash frozen at sea
- Dover Sole, WA
- Fresh water catfish, farm raised
- Sustainable Shetland Salmon
- Dayboat Haddock
- Icelandic Arctic Char
- 16/20 Wild Gulf Shrimp
- 10/20 Dry Scallops
- PEI Mussels
See you at the Store!
The Uncommon Market
“The store worth walking to.”