Steamed Clams and Linguini with Clams

Steamed Clams
1 pound Manila or Baby Cherrystone Clams or New Zealand Cockles rinsed/cleaned
1 tablespoon unsalted butter
juice of one lemon
1/2 cup white wine or chicken stock
1 shallot, diced
1 tablespoon parsley, chopped

Place the clams or cockles, butter, lemon juice, white wine, shallot, and parsley in a suate pan over medium-high heat and cook until the clams/cockles are open, discarding any that remain closed. Serve with the broth from the pan.
Clams with Linguini
freshly steamed clams/cockles
broth from steaming clams/cockles
1/2 cup heavy cream
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon fresh basil, shredded
one pound hot cooked linguini
extra virgin olive oil
1 tablespoon Parmesan cheese, grated

Place the cream and broth in a large saute pan over medium heat and cook until the liquid is reduced by 20%. Remove from heat, add the black pepper and basil. Add the hot, cooked linguini and olive oil to taste and toss together. Finish with grated Parmesan cheese.

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