Made this tonight for 2 people. Got the clams from the seafood shop right on Sag Harbor, but I found it took a long time for the clams to open so the sauce kept reducing to a deep caramel color, but I kept adding more wine so it wouldn’t dry out. It didn’t seem that the very fresh littlenecks gave off enough water for the sauce, and I fi…
Made this tonight for 2 people. Got the clams from the seafood shop right on Sag Harbor, but I found it took a long time for the clams to open so the sauce kept reducing to a deep caramel color, but I kept adding more wine so it wouldn’t dry out. It didn’t seem that the very fresh littlenecks gave off enough water for the sauce, and I finally stopped cooking when there were about four unopened clams. I cooked the clams in a 10-inch cast iron skillet since it was a half-portion. Any suggestions from more experienced cooks how to make it better next time - while the clams were sweet and delicious, the sauce was a little dry and salty.
In my experience clams open up really fast, usually 5 minutes or less. I always put the lid on which helps to steam them. If you have a larger surface area then the broth will cook faster. Using a smaller pot might help. Instead of adding more wine try clam juice, pasta water, or a touch of lemon.
Made this tonight for 2 people. Got the clams from the seafood shop right on Sag Harbor, but I found it took a long time for the clams to open so the sauce kept reducing to a deep caramel color, but I kept adding more wine so it wouldn’t dry out. It didn’t seem that the very fresh littlenecks gave off enough water for the sauce, and I finally stopped cooking when there were about four unopened clams. I cooked the clams in a 10-inch cast iron skillet since it was a half-portion. Any suggestions from more experienced cooks how to make it better next time - while the clams were sweet and delicious, the sauce was a little dry and salty.
In my experience clams open up really fast, usually 5 minutes or less. I always put the lid on which helps to steam them. If you have a larger surface area then the broth will cook faster. Using a smaller pot might help. Instead of adding more wine try clam juice, pasta water, or a touch of lemon.