The Glen-Mor Restaurant ordered fresh shucked clams for Linguine and White Clam Sauce, but despite going to three markets, I could not find shucked clams. Instead I bought 4 lbs. of littleneck clams in the shell. Jim and I spent an hour shucking clams, an exhausting and messy process. I recommend using shucked clams if available, but do not substitute with canned clams, too chewy.
Servings: 4
Fresh
5 lbs. littleneck clams, or 1-1/2 lbs. fresh shucked whole clams
1 bunch parsley
1/2 cup Clarified Butter
8 cloves garlic
16 oz. fresh linguine, or substitute with dried linguine
4 quarts water
Pantry
1/2 cup olive oil
4 tsp. dried oregano
1 Tbsp and 2 tsp. salt, divided
1 tsp. pepper
Shuck clams
Insert a pairing knife into the back side of the clam and squeeze in hand to work the knife in between the shelves. Work the knife around the shells to open the clam. When the clam opens, carefully cut the clam away from one side of the shell. Then cut the clam from the other side and discard shells. Place clams in a small mixing bowl and set aside.
Mince garlic and parsley
Mince garlic and set aside. Mince parsley and set aside.
Prepare pasta
Bring 4 quarts of water to a boil, add 1 Tbsp. salt. Add linguine and cook for 3 to 4 minutes or until al dente. Drain pasta and rinse with cold water to stop cooking.
Prepare clam sauce
In a large saute pan, heat butter and olive oil over medium-high heat. Add garlic and cook for 2 to 3 minutes or until fragrant. Add clams, parsley, oregano, remaining 2 tsp. of salt, and pepper to the garlic and cook for 1 minute or so until clams are done – clams will cook very quickly.
Serve
Divide pasta among 4 plates, top with 1/4 of clam sauce and serve immediately.
Leave a Reply