Clams

Name: Clams
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters butter (2 sticks); 4 stalks celery, scrubbed and diced medium; 473 milliliters clam juice; 2 Tbsps crab boil seasoning (recommended: Old Bay); 118 milliliters chopped fresh flat-leaf parsley plus 10 small springs for garnish (about 2 to 3 ounces); 907 grams linguini; 907 grams fresh manila clams (approximately 12 to 14 dozen or 8 pounds in shell, well-scrubbed); 2 mediums onions, diced medium; 2 teaspoons pepper; 3 teaspoons salt; 30 milliliters vegetable oil

Need a pescatarian main course? Clams could be a tremendous recipe to try. One portion of this dish contains around 15g of protein, 23g of fat, and a total of 566 calories. This recipe serves 10. Head to the store and pick up linguini, pepper, flat-leaf parsley plus 10 springs, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Bring a large pot of water to boil for the pasta.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent.

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Butter

Celery

Onion

Cooking Oil

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Sauce Pan

Add clam juice and mix well to integrate flavors. Stir in clams and continue to simmer until clams open. Discard any clams that do not open. Season with salt, pepper and crab boil seasoning.

Ingredients you will need

Crab Boil Seasoning

Clam Juice

Pepper

Clams

Salt

Remove clams to a utility platter.

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Clams

Salt the water for the pasta and boil linguini until al dente.

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Linguine

Pasta

Water

Salt

Drain well and transfer to pot of clam sauce. Stir to coat and transfer to serving dish, topping with the clams.

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Clam Sauce

Clams

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Pot

Equipment

Pot

Sauce Pan

Ingredients

Servings:

237milliliters

butter (2 sticks)4stalks

celery, scrubbed and diced medium 473milliliters

clam juice 2Tbsps

crab boil seasoning (recommended: Old Bay)118milliliters

chopped fresh flat-leaf parsley plus 10 small springs for garnish (about 2 to 3 ounces)907grams

linguini 907grams

fresh manila clams (approximately 12 to 14 dozen or 8 pounds in shell, well-scrubbed)2mediums

onions, diced medium 2teaspoons

pepper 3teaspoons

salt 30milliliters

vegetable oil

Recommended wine: Chardonnay, Riesling, Muscadet

Chardonnay, Riesling, and Muscadet are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Meadowcroft Los Carneros Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.

Meadowcroft Los Carneros Chardonnay

Aromas of Anjou pear, Fuji apple, and notes of lemon verbenaspring from the glass. Complex notes of vanilla and bakingspices are complemented by subtle toasty oak. This wine hasbeautiful balance and a lingering finish. The 2017 Los Carneros Chardonnay will pair gracefully withany cheese and charcuterie board. This wine would alsocomplement entrees such as Roasted Halibut with Lemon,Olives, and Rosemary; Buttermilk-Brined Roasted Chicken;or Pasta Carbonara.