Was at Guy's, where I always try to make dinner from what's in their cupboards for Carol when she comes home from work. This time, I took a stick of unsalted butter, melted it, sliced up eight cloves of garlic (ObCrossThread: pre-peeled and vacuum-sealed), added it to the butter, sauteed for a bit, then added two small cans of clams in their juice and a tablespoon or so of dried parsley. I let it simmer for a long time, replenishing some water as it dried out. Tossed it with cooked pasta (fideo -- they were out of spaghetti) and salt and pepper, along with about a half cup of freshly shredded asiago cheese. Oh, my, was it ever delicious.
Was at Guy's, where I always try to make dinner from what's in their cupboards for Carol when she comes home from work. This time, I took a stick of unsalted butter, melted it, sliced up eight cloves of garlic (ObCrossThread: pre-peeled and vacuum-sealed), added it to the butter, sauteed for a bit, then added two small cans of clams in their juice and a tablespoon or so of dried parsley. I let it simmer for a long time, replenishing some water as it dried out. Tossed it with cooked pasta (fideo -- they were out of spaghetti) and salt and pepper, along with about a half cup of freshly shredded asiago cheese. Oh, my, was it ever delicious.
Didn't the clams get tough or chewy with simmering for such a long time?
serene <[email hidden]> looking for trouble wrote in news:[email hidden]:
Quoted message said:
Was at Guy's, where I always try to make dinner from what's in their cupboards for Carol when she comes home from work. This time, I took a stick of unsalted butter, melted it, sliced up eight cloves of garlic (ObCrossThread: pre-peeled and vacuum-sealed), added it to the butter, sauteed for a bit, then added two small cans of clams in their juice and a tablespoon or so of dried parsley. I let it simmer for a long time, replenishing some water as it dried out. Tossed it with cooked pasta (fideo -- they were out of spaghetti) and salt and pepper, along with about a half cup of freshly shredded asiago cheese. Oh, my, was it ever delicious.
serene
I use the same method frequently Serene. It is delicious and sooooo fat free <snicker>. I used to dump in a couple of tablespoons of dry white wine also. Adds a different dimension to it.
Michael
-- Pics aren't great but here are 2 of my 4 brats. Hoot about to [censored] the snack out of my mouth: http://tinypic.com/jtrw3o.jpg
Was at Guy's, where I always try to make dinner from what's in their cupboards for Carol when she comes home from work. This time, I took a stick of unsalted butter, melted it, sliced up eight cloves of garlic (ObCrossThread: pre-peeled and vacuum-sealed), added it to the butter, sauteed for a bit, then added two small cans of clams in their juice and a tablespoon or so of dried parsley. I let it simmer for a long time, replenishing some water as it dried out. Tossed it with cooked pasta (fideo -- they were out of spaghetti) and salt and pepper, along with about a half cup of freshly shredded asiago cheese. Oh, my, was it ever delicious.
Didn't the clams get tough or chewy with simmering for such a long time?
Didn't the clams get tough or chewy with simmering for such a long time?
Good point. I add only the juice first (along with a good pinch of red pepper flakes and a splash of white wine or vermouth). Let it cook until the pasta is done. Then stir in the clams just to heat at the end. -aem
serene <[email hidden]> looking for trouble wrote in news:[email hidden]:
Quoted message said:
Was at Guy's, where I always try to make dinner from what's in their cupboards for Carol when she comes home from work. This time, I took a stick of unsalted butter, melted it, sliced up eight cloves of garlic (ObCrossThread: pre-peeled and vacuum-sealed), added it to the butter, sauteed for a bit, then added two small cans of clams in their juice and a tablespoon or so of dried parsley. I let it simmer for a long time, replenishing some water as it dried out. Tossed it with cooked pasta (fideo -- they were out of spaghetti) and salt and pepper, along with about a half cup of freshly shredded asiago cheese. Oh, my, was it ever delicious.
serene
I use the same method frequently Serene. It is delicious and sooooo fat free <snicker>. I used to dump in a couple of tablespoons of dry white wine also. Adds a different dimension to it.
Michael
Sounds like an old family standby recipe of ours. Maybe adding a little diced ham (or prosciutto from Viviano's when I have it ;^). You're right, the wine works really well in it. You can also cut some of the fat by using bottled clam juice instead of part of the butter. Maybe a little flat parsley for color. And finish it off with some fresh lemon juice, asiago and a little pepper. MMM
Was at Guy's, where I always try to make dinner from what's in their cupboards for Carol when she comes home from work. This time, I took a stick of unsalted butter, melted it, sliced up eight cloves of garlic (ObCrossThread: pre-peeled and vacuum-sealed), added it to the butter, sauteed for a bit, then added two small cans of clams in their juice and a tablespoon or so of dried parsley. I let it simmer for a long time, replenishing some water as it dried out. Tossed it with cooked pasta (fideo -- they were out of spaghetti) and salt and pepper, along with about a half cup of freshly shredded asiago cheese. Oh, my, was it ever delicious.
Didn't the clams get tough or chewy with simmering for such a long time?
No, and I was afraid they would. Carol is usually home a lot earlier than she came home, so I turned them *wayyyyyy* down and just kept them warm. They were really yummy and tender, which was a relief to me.
serene <[email hidden]> looking for trouble wrote in news:[email hidden]:
Quoted message said:
Was at Guy's, where I always try to make dinner from what's in their cupboards for Carol when she comes home from work. This time, I took a stick of unsalted butter, melted it, sliced up eight cloves of garlic (ObCrossThread: pre-peeled and vacuum-sealed), added it to the butter, sauteed for a bit, then added two small cans of clams in their juice and a tablespoon or so of dried parsley. I let it simmer for a long time, replenishing some water as it dried out. Tossed it with cooked pasta (fideo -- they were out of spaghetti) and salt and pepper, along with about a half cup of freshly shredded asiago cheese. Oh, my, was it ever delicious.
serene
I use the same method frequently Serene. It is delicious and sooooo fat free <snicker>. I used to dump in a couple of tablespoons of dry white wine also. Adds a different dimension to it.
In general, I don't like food cooked with wine, but lately I've cooked with sherry a couple of times and liked it pretty well, so I may try some other stuff and see if my tastes have changed across the board, and not just around sherry.
