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?
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.
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?
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.