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Jo Thurlow's avatar

When I randomly bought clams this morning for the first time in, like, a decade, then came home to find this recipe in my inbox, I felt like it was meant to be! But I soaked those motherf’ing clams for like 90 minutes, and then scrubbed them like mad, but they were still so sandy it made the whole thing inedible. Deeply bummed. What did I do wrong, Alison?

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ciro's avatar

I steamed a couple of dozen top necks in a lobster steamer until they were just opening, and then used the clammy water to cook the capellini because that's the only pasta I had on hand. It was awesome cold the next day.

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