Steamed Clams and Creamy Garlic Pasta Recipe

Local Littleneck clams can be enjoyed year-round, but when they are at their peak quality, as they are now, we can't resist these sweet, briny gems of the clam family. Freshly steamed clams in garlic sauce over pasta is a beloved family favorite that's a surefire hit. I must admit, the idea of working with fresh shellfish initially daunted me a bit, but when it was obvious our son couldn't get enough of these mouthwatering clams, I was determined to crack the code. After a bit of culinary exploration, I've gathered all the deets to make it a breeze for you. Let's start with the basics!

🌊 Storing Fresh Clams

Once you've got your hands on those briny beauties, pop them into the fridge, snug under a damp cloth. Avoid the freshwater plunge – it's a no-go, as it spells doom for your little quahogs. I prefer using a large mixing bowl, but any fridge-friendly container will do. They technically can chill like this for 3-4 days, but I prefer to whip them up the same day I get them. Who knows how long they've been in transit from the sea to your kitchen? Seize the freshness!

✨ Cleaning Fresh Clams

Give your clam babies a nice rinse and scrub under cold running water, and throw out any that won't close or have big chips or cracks. To rid your clams of any sandy surprises lurking within, you'll want to purge them with a nice saltwater soak. Dissolve 2 tbs of salt in 4 cups of cold water to mimic the salty waters of the ocean they're used to (30 grams salt to 1 L of water for you metric folks). Let your clams take a refreshing dip, and watch the magic unfold. After 2 hours, carefully scoop them out, and voila – the grit is left behind.

Now, your pristine clams are ready for the main event!

Ingredients

Serves 4, ~550 calories per serving
Active cooking time approx. 30-40 minutes

• 4 dozen small clams in shell, scrubbed and purged
• 1-2 tbs extra virgin olive oil
• 6 cloves garlic, thinly sliced or minced
• 1/2 cup white wine (anything good enough to drink)
• 2 tbs unsalted butter
• 8 oz thin spaghetti or linguine

For Cream Sauce:

• 1/4 cup heavy cream (optional)
• Cornstarch or all-purpose flour
• 1/2 cup chopped fresh parsley (optional)

Directions

🔥 Steaming Clams:

1. Heat oil in a large pot over medium heat. Saute garlic until tender.
2. Pour in white wine; let it boil until reduced by half.
3. In a separate pot, get that pasta boiling according to package directions.
4. Add clams to the pot with wine and garlic, cover, and steam until they start opening.
5. Add butter, cover, and cook until most or all of the clams open. I like to transfer some to bowls as they open and then cover the pot again to avoid overcooking the ones that opened quickly.
6. Discard any clams that remain closed (I rarely have any!)
7. Make your cream sauce from the remaining clam broth (details below)
8. Toss the cooked pasta in the luscious cream sauce, sprinkle with parsley (unless your kiddos are anti-green), and plate it up with those succulent clams or serve alongside bowls of clams in their beautiful shells.

For the Cream Sauce:

• Make a slurry with equal parts cold water and thickener (e.g. 2 tbsp flour to 2 tbsp water).
• Add the slurry to the clam broth and simmer to thicken.
• For extra creaminess, stir in heavy cream or a couple more pats of butter.

Extras:

• Simply zap a cup of frozen peas in the microwave (covered) for 1-2 minutes to infuse your dish with a pop of color and freshness.
• Topping with some freshly grated parmesan, ground black pepper, or giving a gentle squeeze of lemon just before serving are perfect ways to take this dish to the next level for the epicurious.

Whether you're an oyster shucking pro or a shellfish novice, this recipe is simple enough to make any night of the week and impress your loved ones with some extraordinary flavor. So, gather your ingredients, embark on this culinary adventure, and relish the joy that comes with sharing a delicious, homemade meal. Here's to creating more kitchen triumphs and savoring the simple pleasures of food, family, and the love that binds them together. Happy cooking!