Posts Tagged ‘clams’

This is a recipe I inherited from my mother that is a quick, budget-friendly weeknight meal. It feels a little fancy using white wine, fresh parsley, and clams…but is super simple! Only 5 ingredients–if you don’t count butter, s&p, olive oil đŸ™‚

I’ve made this a few times now, getting the sauce to the right thickness can be a bit tricky. I have found that using one can of minced clams and one can of chopped gives the pasta a rich clam flavor without being too clammy. I usually end up thinking it is way too thin but once you add the pasta and cook it down a bit the clam pasta gets a rich velvety texture. Just remember–you can always add more pasta water at the end to tinker with the sauce consistency until you get the perfect bite!

White Clam Pasta

1 can minced clams

1 can chopped clams

3 cloves smashed then minced garlic

1/2 – 1 cup white wine (I like to thin out the sauce with wine first then thicken it up by cooking it down or adding some pasta water if needed) **Do not use wine you wouldn’t drink–the wine flavor stays in the sauce so gross wine = gross white clam sauce**

3-6 Tbsp chopped fresh parsley—just tear a big handful then chop

salt and pepper to taste

2 Tbsp butter, divided

1/2 package of Vermicelli pasta


Don't let the green scare you--adding pasta will absorb all the goodness

Brown garlic in 2 Tbsp olive oil and 1 Tbsp of butter in a large non-stick skillet. Add clams (with juice), 1/2 cup wine, salt and pepper, parsley. Stir over medium heat–taste–add wine or salt/pepper if needed. The sauce will seem really thin and parsley-heavy at this point, but don’t worry–the pasta will absorb much of the liquid. Add (almost) cooked pasta in a few batches. Continue to combine sauce and finish cooking pasta in the pan. Add the last Tbsp of butter and stir–this makes the pasta have a nice velvety texture. Top with fresh grated Parmesan cheese. Serve with the leftover bottle of wine and enjoy a delicious meal!

Cheap, Quick, Delicious!!!


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Yes, it is just February and I am beyond the days of enjoying winter weather. This winter has been, and continues to be, a brutal New England winter. Sliding on the ice each day, mostly avoiding falls, schlepping around in mushy snow piles, and hoping to avoid facial frostbite due to severe winds (that actually make the curtains blow INSIDE my apartment) are just a few reasons why I am devoting this post to my love of New England spring and summers–wishful thinking is the only option at this point.

One of my absolute favorite things to do in the summer is to take road trips out of the city and hunt for the best clam and lobster shacks. The Boston Globe featured a nice overview of great places to get that summer seafood fix New England clam and lobster shacks – Boston.com.

I certainly have not tried them all but here are a few of my favorites:

Lobster Rolls and “Steamers”

Lobster Roll & "Steamers"

This is my favorite type of Lobster Roll–all meat, a little drawn butter, on a toasted bun. Other options include more of a lobster salad style that has a dressing (usually mayo based) which is certainly good too.  Also don’t overlook the classic “steamers” in the background. Another favorite of mine. These are usually soft shell, long-neck clams that have a wonderful sweet taste, with a subtle “sea” taste finish. The trick is to dip the clam in the water to rinse to remove some of the grit…then dip in the clarified butter. So delicious!!!!

Warmer days…..please come soon đŸ™‚

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