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5 responses to “Linguini with White Clam Sauce”

  1. Peggy

    This dish looks absolutely stunning, and a perfect way for me to break in our new pasta machine =)

  2. Oron

    I gave Kirk top secret clearance to show you that money hole!
    I rave about your blog and couldn’t think of anyone more worthy!

    I leave the horsenecks behind, though in that location you can often just grab the neck before they hide and pull out the shell with minimal digging!

    p.s. The clams make amazing clam pies. Especially if you add some morels. Or wild bacon. Or boar sausage… Right up our alley!

    Hope to see you out in the field one day! Either tidal or forested!

    Keep up the great work,

  3. For the Love of Food | Upgrade Your Healthstyle | Summer Tomato

    […] Epic Clamming and White Clam Sauce <<I don’t cook with clams often enough. In fact, I don’t think I ever have. That is going to change. (Hunter Angler Gardner Cook) […]

  4. Tino B
    Ever worried about PSP?
    Mussels are the big no no, but clams like little necks can supposedly be affected as well.
    I have never worried about the horse necks because I don’t eat any of the dark or digestive track meat.
    But with little necks I eat the entire clam once cleaned of sand and gravel.
    I know the recommended time to avoid any issues is to take them in the winter months, but there are few daytime low tides during that time.
    Never heard of many PSP poisonings due to clams but wanted to get your take on the subject.
    Love the recipe Hank,

  5. GiGi Eats Celebrities

    My father makes the MOST AMAZING clam sauce, with shallots, garlic, white wine, parsley, olive oil and sometimes throws in some oysters and/or scallops!

    We also really LOVE pouring this mixture over salmon and bake it! :)

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