Clams-Seafood recipe of the week-Reel Time Fishing NW
Seattle Times winner of 2010 Pulitzer Prize
- 1 pound box linguine
- 4 cloves garlic, minced
- 3 tbsp. olive oil
- 3 tbsp. butter (optional)
- 2 cans (6.5-Oz.) minced clams and nectar
- 1 bottle (8-Oz.) clam Juice
- 1/2 tsp. salt
- 1 1/2 tsp. oregano
- 3 pounds cleaned Manila clams
In a large pot, bring 6 quarts of water and 3 tbsp. of kosher salt to a boil.
Boil linguine until al dente and drain.
Soak the clams in clean, cold brine water for 30 min. Drain and scrub clams under cold running water, using a stiff brush.
Place clams, two cloves of minced garlic and two ribs of chopped celery in a pot with a cover.
Steam clams under medium heat in the covered pot for 10 min. or until their shells open.
Meanwhile, in a medium saucepan, saute the rest of the minced garlic over low heat in olive oil and butter.
Add canned clams and nectar, and clam juice to saucepan, raise the heat and bring to a boil.
Add salt and oregano to the saucepan.
Mix linguine into the sauce and toss lightly. Add steamed manil clams on top.
Serve with grated Parmesan cheese and fresh grated pepper if desired.
You don't need to add all the steamed clams into the linguine. Serve the extra steamed clams in a bowl. Some will also serve them with melted garlic butter for dipping. Toasted Italian bread can also be dipped in the clam nectar.