Seaside dwellers, I imagine, would eat something like the “Spaghetti with Red Clam Sauce,” from the April 2008 issue of Gourmet, every other day. I, however, at my inland Brooklyn retreat, find seashells on my dinner plate to be a fun change of pace. Littleneck clams taste great and provide a nice, simple dinner treat. They cost me $6 per dozen. There was a noticeable sandiness to my cooked dish, which I should have had the foresight to avoid. I neglected to pre-treat my clams, as I did to the mussels that I cooked back in December. Back then, I soaked the shellfish for about 30 minutes in cold water, containing a handful of salt and a handful of flour. This removed any sand from inside the mussels. If you cook this clam recipe, try that method to make sure you get no grittiness.
I halved the dose of hot red-pepper flakes, for the sake of my toddler’s palate. I used 28 oz. of canned tomatoes and a combination of whole-wheat spaghetti and linguine. My clams opened wide in the pot after cooking for 10 minutes.
RECIPE: a simple pleasure and an achievement to be proud of
PREP TIME: if you pre-soak your clams (as you should), this meal will take one hour to complete
TASTE: love the sea, enjoy some clams
I just can’t seem to put down the April 2008 issue of Gourmet. Next time, I want to make two more recipes from it. Let’s try “Broiled Chicken and Artichokes,” along with “Sauteed Dandelion Greens.” Return to my site on Sunday, June 29, to see my results.
