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 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?
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.