Follow us:

Reel Time Fishing Northwest

Mark Yuasa covers fishing and outdoors in the Pacific Northwest.

February 23, 2011 at 4:32 PM

Seafood recipe of the week reveals tasty way to prepare clams

IMG_2548.JPG

Some Puget Sound clam digging beaches are opening in March, and I have a simple and yummy recipe that my wife Jeanne Chang prepares for our family that will knock your socks off. It can be served as an elegant dish or as a super quick easy to make meal.

Yields four servings and takes less than 30 minutes

Ingredients

1 pound box linguine

4 cloves garlic, minced

3 tablespoons olive oil

3 tablespoons butter (optional)

2 cans (6.5-ounce cans) minced clams and nectar

1 bottle (8-ounce) clam juice

1/2 teaspoon salt

1 1/2 teaspoon oregano

3 pounds cleaned Manila clams

Directions

In a large pot, bring 6 quarts of water and 3 tablespoons of kosher salt to a boil.

Boil linguine until al dente and drain.

Soak the clams in clean, cold brine water for 30 minutes. Drain and scrub clams under cold running water, using a stiff brush.

Place clams, two cloves of minced garlic and two ribs of chopped celery in a pot with a cover. Steam clams under medium heat in the covered pot for 10 minutes or until their shells open.

Meanwhile, in a medium saucepan, saute the rest of the minced garlic over low heat in olive oil and butter (optional).

Add canned clams and nectar, and clam juice to saucepan, raise the heat and bring to a boil.

Add salt and oregano to the saucepan.

Mix linguine into the sauce and toss lightly. Add steamed Manila clams on top.

Serve with grated Parmesan cheese and fresh grated pepper if desired.

IMG_2550.JPG

Tips

You don’t need to add all the steamed clams into the linguine. Serve the extra steamed clams in a bowl. Some will also serve them with melted garlic butter for dipping. Toasted Italian bread can also be dipped into the clam nectar.

Discard any clams that were open when you started cooking, or did not open after steaming.

Beaches opening for clam gathering

The sport clam season will open March 1-31 at Point Whitney Lagoon, and March 15-April 30 at Point Whitney Tidelands in Hood Canal.

Penrose Point State Park in Pierce County on Carr Inlet will open March 1 for clams and oysters. Surveys show it will support a three-month fishery.

(Photos taken by Mark Yuasa, Seattle Times staff)

Comments

COMMENTS

No personal attacks or insults, no hate speech, no profanity. Please keep the conversation civil and help us moderate this thread by reporting any abuse. See our Commenting FAQ.



The opinions expressed in reader comments are those of the author only, and do not reflect the opinions of The Seattle Times.


The Seattle Times

The door is closed, but it's not locked.

Take a minute to subscribe and continue to enjoy The Seattle Times for as little as 99 cents a week.

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Subscriber login ►
The Seattle Times

To keep reading, you need a subscription upgrade.

We hope you have enjoyed your complimentary access. For unlimited seattletimes.com access, please upgrade your digital subscription.

Call customer service at 1.800.542.0820 for assistance with your upgrade or questions about your subscriber status.

The Seattle Times

To keep reading, you need a subscription.

We hope you have enjoyed your complimentary access. Subscribe now for unlimited access!

Subscription options ►

Already a subscriber?

We've got good news for you. Unlimited seattletimes.com content access is included with most subscriptions.

Activate Subscriber Account ►