Tuesday, June 15, 2010

Eating Seasonally: Clams in White Wine Sauce

I try to eat seasonally as much as possible. It’s hard, because I don’t really know what the seasons actually are for many things! I think this is partly because where I grew up, produce was available in the supermarket year-round. So now I try to do some research about what fruits and vegetables are in season near me, and visit the farmers’ market for fresh produce. Part of the process is also just keeping your eyes open and looking at your surroundings.  If figs are hanging from your neighbor's tree, then figs are in season.  If you see a big weird tent-like thing in the river, ask about it.  You just may discover that people are out catching clams (like hubby and I did) and  end up buying the freshest, yummiest clams you could ever dream of eating.

Clams in White Wine Sauce
2 Servings

2 dozen littleneck clams, scrubbed clean
1 large shallot, chopped
3 cloves garlic, minced
1.5 tablespoons olive oil
1 tablespoon butter (use the anchovy butter if you have it)
1 cup white wine
Zest and juice of half a lemon
.25 teaspoon dried thyme
.25 teaspoon dried oregano
.25 teaspoon dried parsley
Salt & Pepper to taste
1/2 pound pasta


1) Boil and salt water for pasta. While pasta is cooking, prepare the clams. Reserve ¼ cup pasta water.
2) In a large sauté pan, heat oil and butter on medium-high
3) Add shallot and garlic, sauté for about a minute, then add herbs
4) Add clams, stir to coat with oil mixture
5) Add wine, reserved pasta water, lemon zest and juice. Cover turn to high
6) Steam for about five minutes or until clams open fully. Salt & pepper to taste.
7) Add clam mixture to drained pasta, coating completely

Serve with green salad and garlic bread.

Garlic Bread


1/2 loaf of Italian bread
1 tablespoon softened anchovy butter
2 tablespoons minced garlic
1/4 tablespoon dried parsley
Salt & pepper


1) Preheat oven to 350 F
2) Slice bread open lengthwise. Spread with butter.
3) Sprinkle with garlic, parsley, salt and pepper
4) Bake for about 15 minutes, until lightly golden brown

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