Little Neck Clams and Linguine

 

Little Neck Clams and Linguine

Enjoy this fine dining dish of Littleneck clams and Linguine right in your own home. Most people would think you can only enjoy this dish in a fine Italian restaurant. Well, that is not true, this is so easy to make at home, I know you can do it.

This elegant dish is made with a creamy garlic and white wine sauce, you'll wonder what took you so long to try it.

Little Neck Clams

We recently vacationed in Folly Beach South Carolina. In Folly Beach you will find Crosby's Fish and Shrimp Co.  W stopped there one day and picked up six dozen fresh littleneck clams. We steamed them with white wine, butter, and garlic. We served these with butter and crusty bread, and they were so delicious.

After our vacation, I couldn't wait to pick up some littleneck clams and serve them with linguine. You can find littleneck clams at your local grocery store.

Preparing the Clams:

I bought 100 littleneck clams, we severed half of them with the linguine and the other half with just butter and some hot sauce.

The first thing you need to do is rinse the clams to remove any sand. Discard any of the calms that are opened or cracked. Then, soak them in a large bowl with tap water and some sea salt for 20 minutes.

Ingredients for Linguine and Calms:

1 lb. of linguine
2 shallots chopped
4 cloves garlic minced
3 tablespoon olive oil
4 tablespoon butter divided
1 cup white wine
1 tablespoon lemon juice
1/4 cup fresh chopped parsley
40 to 50 littleneck clams

Instructions:

   Start the water for the linguine.
  1. In a large skillet ( with a lid) I used my 12-inch cast-iron skillet. Heat the olive oil and 2 tablespoons of butter, add the shallots and garlic. Cook this for about one minute until tender.
  2. Add the wine and lemon juice. Bring to a boil.
  3. Add the clams and top with parsley and cover.  Steam for about 8 to 10 minutes until the clams open.
  4. Drain the pasta (do not rinse the pasta) and add it to the skillet. If the skillet is too crowded remove some of the clams. Add the remaining butter and mix. Discard any clams that do not open.
Little Neck Clams and white wine



The buttery garlic and wine sauce was a perfect choice for this Little Neck Clams and Linguine dish. This recipe easily satisfied four people and is so easy to prepare.

As always thanks for stopping by and I hope you enjoy it!

No comments:

Post a Comment

“ I earn money from purchases on affiliate links at no additionl cost to you.” Disclosure Statement

X