I come from an a place that has beautiful fresh water lakes but is very far from a sea coast. Getting fresh shellfish can be a challenge at times - would you recommend using frozen clams? Or canned clams? or just abandon the recipe for something else delicious and freshly available?
Idk about substitutions, but there are some great online retailers of shellfish that ship overnight across the US. I’ve had great experiences with both Oysterman’s Daughter (aka Copps Island Oysters) & Island Creek Oysters. It does makes this meal a bit pricier and more involved than if you lived coastal, but could be worth it for a special occasion.
I'm in the middle of Canada and I really haven't been able to find anyone doing shellfish deliveries at all... I'm open to being wrong though haha - thanks for the recommendation. I'll keep hunting around and hopefully find some!
🇨🇦 prairie lady here! Canned clams are awesome in linguine. Traditionally I’d use 2 small cans of clams including juice in a tomato linguine dish. I’m no chef, but you likely could sub the fresh clams for canned here. They’re wonderful and you’ll get more of them too.
I am craving this now!!! Have to make the the cottage cheese cake first. Have everything ready to go. All I need now is enthusiasm like I had when you posted it last week!!! Keep these wonders coming, Alison.
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.
I come from an a place that has beautiful fresh water lakes but is very far from a sea coast. Getting fresh shellfish can be a challenge at times - would you recommend using frozen clams? Or canned clams? or just abandon the recipe for something else delicious and freshly available?
Idk about substitutions, but there are some great online retailers of shellfish that ship overnight across the US. I’ve had great experiences with both Oysterman’s Daughter (aka Copps Island Oysters) & Island Creek Oysters. It does makes this meal a bit pricier and more involved than if you lived coastal, but could be worth it for a special occasion.
I'm in the middle of Canada and I really haven't been able to find anyone doing shellfish deliveries at all... I'm open to being wrong though haha - thanks for the recommendation. I'll keep hunting around and hopefully find some!
🇨🇦 prairie lady here! Canned clams are awesome in linguine. Traditionally I’d use 2 small cans of clams including juice in a tomato linguine dish. I’m no chef, but you likely could sub the fresh clams for canned here. They’re wonderful and you’ll get more of them too.
I vote for skipping the recipe rather than using canned, but I’m fortunate to live on the west coast. Or use frozen shrimp.
I am craving this now!!! Have to make the the cottage cheese cake first. Have everything ready to go. All I need now is enthusiasm like I had when you posted it last week!!! Keep these wonders coming, Alison.
Hello! Please tell me who makes that green fork! THANK YOU
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.