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As someone who loves seafood and regularly eats fish, it has taken me until this recipe to cook with clams. Perhaps I was intimidated, perhaps I was not able to access fresh clams, whatever excuse I will offer up, I just had never done it. And now I am wondering why it took me so long. Why? They are so simple to cook; in fact, they’re fun to cook. To hear the “smoaaak” sound they make when they pop open while in the skillet reminds me of a simple magic trick, and oh, my goodness they just add that extra something to an already delicious sauce.
Easy to make in fewer than 20 minutes, update your classic clam and linguini recipe with New Orleans chef Nina Compton’s Spaghetti Vongole and indulge in comfort.
~Key to remember with clams, only buy tightly closed, and if after you cook them the allotted time and they don’t open, toss those that are still closed.
—recipe originally shared on WSJ by chef Nina Compton, served at her restaurant, Compère Lapin in New Orleans
Seafood is simply awesome and very comforting ..
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Can I ask about how many clams you would use?
The original recipe which served 4 calls for @ 36. I used about 12-16 for 2 people.
Thanks!