Tag Archives: Little neck clams

my ‘clam’ to fame…

It’s been quite sometime since I’ve taken a dinner journey on the deep blue sea, so tonight was just that…
While walking around the fish counter at the local specialty food market, there was a beautiful bounty of rock hard, tight lidded little neck clams just begging to become a satisfying dinner!
Since it’s only two of us, instead of appearing glutinous, three dozen seemed an ok portion to purchase for the meal masterpiece.
Once home, a quick added scrub and then a thirty minute soaking [these little necks are pre-cleaned, but I take no chances] to expel any potential hidden grit…
To get this party started, a nice glass of white wine for the chef, some chopped up garlic, butter, red pepper [as I always advise it’s personal preference regarding spice level], salt and of course wine for steaming the little necks! Getting my little necks drunk makes this dish even more stellar…
Once all of my little necks pop open, it was time to shuck them out, and then toss them back into the pot full of liquidy broth, along with the tagliatelle pasta I cooked. Some freshly chopped parsley, a heavy handful of pecorino and rapid tossing and it was time to plate this luxurious dish up…
The bursts of flavor were intense, slightly spicy thanks to the red pepper, a wonderful freshness from the parsley and a slight saltiness from the cheese…

at a low simmer…
-R

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birthday wishes do come true!!

So once a year the birthday boy gets his wish for a special dinner… I will go to the ends of the earth to make whatever is requested… this year was tagliatelle with white wine and clams!
So in order to satisfy this wish, I made my way to the seafood counter and bought up four pounds of little neck clams. Once home those dirty ‘necks’ got a good scrubbin’ in the sink. Once cleaned it was off to chill out in the fridge until time a visit to the steam room!
Garlic infused olive oil, minced garlic, crushed red pepper, a beautiful dry white, some pellegrino, butter, freshly grated pecorino and minced parsley all bring this birthday story together…
The scent of the ocean wafted throughout my kitchen and honestly made me want to ‘dive’ right into that pot!! Fresh clams elevate this dish from delicious to superb, and make the sauce over-the-top! It is truly like nothing you can ever get from a can [not that I am against a shortcut, just not when it’s a birthday request]…

at a low simmer…
-R

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