9 Comments

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?

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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.

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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!

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🇨🇦 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.

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I vote for skipping the recipe rather than using canned, but I’m fortunate to live on the west coast. Or use frozen shrimp.

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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.

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Hello! Please tell me who makes that green fork! THANK YOU

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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.

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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.

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