Clam Recipes

• Clams and Chorizo with Tomato and Garlic
• Linguine with Clams and Fresh Herbs
• Grilled Clams with Spaghetti, Prosciutto and Mixed Greens
• Cast-Iron Roasted Clams

Clams and Chorizo with Tomato and Garlic

Serve with: Serve this dish with French bread to get all the delicious sauce.

Active time: 25 min Start to finish: 40 min

Ingredients

2 garlic cloves, minced
1/4 lb sweet or hot Spanish chorizo (spicy cured pork sausage), cut into 1/4-inch dice (3/4 cup)
2 tablespoons extra-virgin olive oil
2 (14-oz) cans stewed tomatoes
4 lb littleneck clams (2 inches in diameter), scrubbed

Preparation

Cook garlic and chorizo in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add tomatoes and bring to a simmer, breaking up any large pieces. Simmer, uncovered, stirring occasionally, until sauce is thickened, about 15 minutes. Stir in clams and cook, covered, over moderately high heat, stirring once, until clams open, 9 to 12 minutes. (Discard any that have not opened after 12 minutes.) Serve immediately.

Makes 4 servings.

Linguine with Clams and Fresh Herbs

Ingredients

8 ounces linguine
2 tablespoons olive oil
2 garlic cloves, chopped
2 6 1/2-ounce cans chopped clams in juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
18 small clams (such as Manila or tiny littleneck), scrubbed
1/4 cup whipping cream

Preparation

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add canned clams with juice, basil, tarragon, and parsley. Add fresh clams. Cover; reduce heat to medium and cook until clams open, about 6 minutes. Using tongs, transfer fresh clams to plate (discard any clams that do not open). Add cooked pasta and cream to sauce in skillet. Toss over medium-high heat until sauce coats pasta, about 1 minute. Season to taste with salt and pepper. Divide pasta between bowls. Top with fresh clams and serve. Test-Kitchen Tip:
The size of clams can vary, so larger ones may take a minute or two longer to cook.

Makes 2 servings.

Grilled Clams with Spaghetti, Prosciutto and Mixed Greens

Ingredients

1/2 cup extra-virgin olive oil
4 garlic cloves, chopped
3/4 teaspoon dried crushed red pepper
8 large leaves mustard greens, stems cut from leaves and discarded, leaves coarsely torn
4 large leaves Swiss chard, stems cut from leaves and discarded, leaves coarsely torn
4 large leaves collard greens, stems cut from leaves and discarded, leaves coarsely torn
1/2 pound thinly sliced prosciutto
40 large littleneck clams (about 8 3/4 pounds), scrubbed
1 pound spaghetti
1 lemon, halved
1/2 cup chopped fresh parsley

Preparation

Heat oil in heavy large pot over medium-high heat. Add garlic and crushed red pepper and stir until fragrant, about 30 seconds. Add mustard greens, chard, and collard greens and toss until beginning to wilt, about 2 minutes. Remove from heat. (Can be prepared 2 hours ahead. Let stand at room temperature.) Prepare barbecue (medium-high heat). Grill prosciutto until beginning to crisp, about 1 minute per side. Transfer prosciutto to plate. Tear each slice lengthwise into 1-inch-wide strips; add to pot with greens. Grill clams in batches, if necessary, until each opens, about 6 minutes (discard any clams that do not open). Transfer clams from grill to pot.

Meanwhile, cook spaghetti in another large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 2 cups pasta cooking water. Add pasta to pot with greens, prosciutto, and clams. Squeeze juice from 1 lemon half over. Add parsley. Toss over medium-high heat until heated through, adding reserved pasta cooking water by 1/2 cupfuls if dry. Season with salt and pepper and more lemon juice, if desired. Transfer pasta mixture to large shallow bowl and serve.

Makes 6 main-course servings.

Cast-Iron Roasted Clams

Active time: 20 min Start to finish: 1 hr

Ingredients

3 lb medium (3- to 4-inch) red potatoes
16 garlic cloves, peeled
3 small red onions (3/4 lb total), quartered lengthwise, leaving root end intact
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 3/4 lb plum tomatoes (10 to 12), halved lengthwise
40 small hard-shelled clams (4 lb) such as littlenecks (less than 2 inches wide), scrubbed well
1/2 teaspoon dried hot red pepper flakes
1/4 cup chopped fresh parsley
Special equipment: a 14-inch cast-iron skillet with lid, or a 17- by 12-inch heavy roasting pan (preferably dark metal) and heavy-duty foil

Preparation

Preheat oven to 500°F. Cut potatoes into 1/2-inch-thick slices and toss with garlic, onions, oil, salt, and pepper in skillet (or roasting pan). Roast in middle of oven until potatoes begin to brown, about 15 minutes. Add tomatoes, tossing to combine, and roast until skins wrinkle and split, about 10 minutes. Add clams and red pepper flakes and roast, covered with lid (or tightly covered with foil), until clams are fully open, 6 to 10 minutes. (Discard any clams that have not opened after 10 minutes.) Sprinkle with parsley and serve in skillet.

Makes 4 main-course servings.