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| Surf at LeConte Hollow Beach |
3 bunches of green onions, chopped fine using
the onion bulb and some of the tender green parts
4 cloves garlic, minced
1/2 butter
1/4 cup olive oil
1 cup chicken stock (low sodium, clams are salty from the sea!)
1 pint minced clams
4-5 fresh clams per person, steamed in shell
1/2 cup freshly chopped parsley (dried is not as tasty)
Freshly ground pepper to taste
Serve with grated parmesan cheese
1 package linguine
Sauce Step 1
Chop green onions finely, using some of the tender green part as well as the white onion bulb. Mince garlic. In a large pot, melt butter, add olive oil. Add onions and garlic to butter and oil. Saute until tender, do not burn garlic. Add chicken stock and cook over medium low heat for 10 minutes, stirring occasionally.
Linguine Step 1
In a large stock pot, boil 3 quarts of water ( I start the water boiling when I start to make the sauce.)
Add 1 package of linguine and boil until it is "al dente"
Steam Clams
In another shallow pan ( I use a skillet), heat 2 inches of water until boiling. Add 4-5 fresh clams and steam until they open (put lid on pan to steam) Watch carefully so you do not overcook.
Sauce Step 2
Add 1 pint minced clams to simmering sauce, cook 2-3 minutes until clams are tender (they will be more white than pink in color). Do not overcook.
Linguine Step 2
Drain Pasta while finishing sauce.
Serve in large pasta bowls. Place linguine in bowl, add fresh parsley and clam sauce. Add steamed whole clams. Serve hot with freshly sliced and toasted french bread ( you need it for eating every drop o the sauce!)
The best sauce is made from the freshest clams. Frozen minced clams are great if you know the brand is consistently good. Since I am surrounded by the ocean, I buy my clams year round from a fish store which minces and freezes their own. I use small cherry stone clams for the whole clams. You can make the sauce to step 1 and turn off the heat while you get everything else ready to cook. Timing is important, in order to not over cook the sauce or the clams. You can have your salad ready, table set and then assemble the clam sauce and Linguine in 15 minutes. It is really a quick meal.
Serves 6-8 (half recipe serves 3-4)
