It Takes a Lot of Clams...

Anytime I hear someone use the word clams, I think about Fred Flintsone.  It's true.  I'm pretty sure you know that if I'm talking clams, I'm talking food, not money!

I was putting away a bunch of canned goods today that I bought at Costco.  As I searched for space in my tiny cabinet, I got a good look at everything that I had and came across this can of chopped clams.

I have absolutely no recollection of buying this can and am wondering if I have ever been to the grocery store drunk because why would I buy a can of chopped clams?  I couldn't even find any recipes in my ridiculously thick "to try" pile that included clams that could be a clue as to why they have been living in the back of my cabinet.  Oh well...I had 'em, so it only makes sense to use 'em.

Despite my Italian heritage, Clam Sauce is not really in my repertoire, so I had to wing it.  Turns out, I'm darn good at winging it...cause this was mighty tasty.  In fact, I think I could bathe in this sauce.  I could marry this sauce and have babies with this sauce (and that's saying something since my uterus has a sign across it that says "Closed for Business").

I started, as I often do, by chopping and sauteeing an onion.  I only used half of the onion and put the other half in a container to use at a later date.  Once the onions were close to translucent, a big pile of garlic joined in the fun.  I think the theme of my blog should be "Garlic:  It's what's for dinner."  ;D

Next in the pan went some butter followed by the clams.  Now I had drained the clams into a measuring cup so that I could use some of the clam juice a bit further down the line.

Next, in went the clam juice and wine.  I also added a secret ingredient.  Anchovy paste.  Yes, I said anchovy paste.  It sounds disgusting and torturous, but it's a great addition to any seafood sauce or dish.  Trust me.  Have I ever led you astray?  I let the sauce cook for about 10 minutes so the flavors could tango, while I boiled 1/2 a pound of fettucine because I was out of linguine.  Eh, you make do.

A chopped pile of flat leaf parsley was the last step before draining the pasta, plating and serving it up!

By the way, it finally started cooling down in Htown.  I froze my tushy off while the weeone had a lacrosse camp this afternoon.  And by froze, I mean it was like 55 degrees.  Yes, Yankees, you may now laugh at me!!!

Don't forget you have one more day until I give away an 8qt Le Creuset Enamel on Steel Stockpot!

Linguine with Clam Sauce

Serves 4-6

(nutritional info is based on 5 servings)

1/2 large onion, diced

3 cloves of garlic, chopped or minced

1/4 cup butter (4 Tbsp)

1/2 of the drained clam juice (about 1/2 cup)

1 can chopped clams (15.5 oz)

2 Tbsp dry white wine

Pepper to taste

1/2 pound linguine

1/4 cup chopped flat leaf parsley

Start a pot of water to boil the linguine and follow the package directions to cook.  In a large skillet sautee the onion and once translucent, add the garlic continuing to sautee for 1-2 minutes.  Add the remaining ingredients and cook over medium heat until it thickens slightly.  Serve over the linguine topped with chopped flat leaf parsley.

Nutritional Information:

Calories 320, Carbs 48g, Fat 6g, Protein 15g