Maine Clams with Linguine
A friend of mine brought me some freshly dug clams from his property today. I used about 3 dozen Cherrystone (which aren’t a native clam but apparently they can be found if you know where to look).
I sauteed 1 onion, 4 garlic cloves (I use a zester to grate the garlic, extracting the oils), sweated until soft, added 1 cup of Sauvignon Blanc and then added the clams and covered for about 10 minutes. I took the clams out of the pan, removed the clams from the shells and rough chopped them. I added about 1 cup of heavy cream to the cooking liquid and let it reduce by about half. I added the chopped clams back in with a couple tablespoons of fresh chopped parsley and a dash of saffron and let it cook for a couple minutes. I added al dente linguine and tossed with some fresh grated Parmesan, freshly grated black pepper and served over some baby spinach. Bon Appetit!