Happy as a Clam

by Mark R. Vogel

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.(These two recipes are below)

CLAMS IN VEGETABLE BROTH

BAKED STUFFED CLAMS

LINGUINE WITH CLAM SAUCE

This Italian classic is a snap. All you need to do is make your favorite homemade tomato sauce and then add whole clams. I usually aim for a dozen clams per person.

Add the clams to the finished sauce, cover the pot, and cook at a medium heat until the clams open. Sprinkle in an ample amount of parsley and adjust the salt and pepper to taste.

Some cooks like a mixture of whole and chopped clams. You can use littlenecks for the whole ones and use a few chowder clams for the chopped. When the chowder clams open, remove and chop the meat, and return it to the sauce.

Be mindful that the clams will release their juices during cooking. Make sure your tomato sauce has been reduced to a suitable thickness or you will end up with a thin and watery sauce.

White clam sauce is nothing more than a garlic and oil sauce with clams added. Sauté garlic and onions in a fair amount of olive oil. Some cooks also add some butter. Deglaze with white wine, add the clams and cook until they open. Season at the end as you would the red sauce.