A classic recipe from my New England mother, who calls them “clam things.” Chopped clams, herbs, spices and crushed crackers, baked in a shell.
clams and mussels
As a Jersey boy, this classic Italian-American pasta dish was one of my favorites: Linguini with white clam sauce. Clams, herbs, olive oil and lotsa garlic!
Today is Mother’s Day, and for me that means mom’s clam chowder. Not only is it a wonderful chowder, but it’s also a bowl full of memories.
Fried mussels done Greek style, with Mediterranean spices in the flour and served with garlicky skordalia dipping sauce.
Clams steamed in a spicy Spanish tomato sauce. This dish is a knockout. Eat it with a fork in one hand, a hunk of crust bread in another. A damn good appetizer or light dinner.
When life gives you big ole’ gaper clams, whether they be horseneck, Washington or just really big steamers, you need to clean them before making chowder. Here’s how to do it, complete with a video!
The Iberian tradition of combining shellfish and pork is one of the great pairings in the world. Here is the most famous of the many such dishes: Spanish clams and chorizo.
It’s occurred to me that there is a lot of misinformation out there about purging the sand from clams. I’ve been doing it for many, many years and here is how I do it, and what you need to know to do it yourself at home.