Other than verdejo, what are your fav white wine varietals for clams? I feel like Vermentino, Sauvignon Blanc, or Albariño might work - or even a Chardonnay if it's on the lighter side?
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?
I’m curious too. This is the part that intimidates me about cooking with fresh clams. I’ve heard if you sprinkle a little all purpose flour into your bowl of water, it helps draw out the sand. Not sure. Would love to get Alisons input.
Did you lift them out of the water with tongs, change the water and re-rinse the clams, and repeat this a few times? I always change the water at least three times while making sure not to transfer the sand, and that seems to do the trick.
I just made this tonight, and it was sublime! I did not change a thing. My clams were fresh little necks, and I did not need to do anything but scrub them under cold water. The recipe is perfect. Sometimes, especially if my clams are not as fresh as the ones I used today, I will put some cornmeal in a bowl of water with the clams and let them do their thing for a few hours. Btw, my clams were from Diggers Catch in East Providence, RI. Best seafood shop in PVD area!
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.
Other than verdejo, what are your fav white wine varietals for clams? I feel like Vermentino, Sauvignon Blanc, or Albariño might work - or even a Chardonnay if it's on the lighter side?
I like Pinot with clams. Love the breadcrumbs on top. Hey, where are the lemon slices. 😉
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?
I’m curious too. This is the part that intimidates me about cooking with fresh clams. I’ve heard if you sprinkle a little all purpose flour into your bowl of water, it helps draw out the sand. Not sure. Would love to get Alisons input.
Did you lift them out of the water with tongs, change the water and re-rinse the clams, and repeat this a few times? I always change the water at least three times while making sure not to transfer the sand, and that seems to do the trick.
This is the perfect Al Fresco meal! Also perfect for eating in bed while watching Home Movies. Definitely using red pepper flakes!
Is there a variety of clams you prefer? Last time I made clams they were large and tough and I had to throw them all away.
I just made this tonight, and it was sublime! I did not change a thing. My clams were fresh little necks, and I did not need to do anything but scrub them under cold water. The recipe is perfect. Sometimes, especially if my clams are not as fresh as the ones I used today, I will put some cornmeal in a bowl of water with the clams and let them do their thing for a few hours. Btw, my clams were from Diggers Catch in East Providence, RI. Best seafood shop in PVD area!
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.