tag:blogger.com,1999:blog-28154076.post4890295720964217819..comments2024-03-08T23:26:05.675-08:00Comments on Good Stuff NW: Beach Eats, Home VersionKathleen Bauerhttp://www.blogger.com/profile/07620435699701266954noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-28154076.post-49169112009667672402011-06-14T08:59:07.972-07:002011-06-14T08:59:07.972-07:00Ah, would that I had the patience to shuck, chop a...Ah, would that I had the patience to shuck, chop and fuss with those little buggers. Though I disagree with your assessment of the texture of hardshell clams as rubbery. A quick steam just until they opened rendered mine moist and tender!Kathleen Bauerhttps://www.blogger.com/profile/07620435699701266954noreply@blogger.comtag:blogger.com,1999:blog-28154076.post-3033003657777314092011-06-13T14:22:24.692-07:002011-06-13T14:22:24.692-07:00KB,
Not a bad try at Pasta a Vongole; for a Weste...KB,<br /><br />Not a bad try at Pasta a Vongole; for a Westerner...<br /><br />Include a generous half cup of chopped Italian Parsley. But here's the secret to suco vongole all you Left Coasters: SHUCK YOUR CLAMS and coarsely chop the raw bi-valve meat instead of steaming them open and serving them whole...<br /><br />Treating the lowly clam-o-la with a bit more elbow grease serves two purposes. First, clams tend to be sweeter when quickly killed/chopped and they release more coveted clam liqueur. And second, hard shell clams get rubbery when steamed. Add the chopped clams to your sauce, bring it up to temp, pour pasta into skillet, flip/toss in the pan and serve piping hot!<br /><br />Some believe it heresy to serve clam sauce with parmesan cheese, but I don't!JerryCnoreply@blogger.com