Steamed Clams with Almond and Parsley Butter and No Linguine
- Preparing Time: -
- Total Time: -
- Served Person: 6 servings
- 1/4 cup dry white wine
- crushed red pepper flakes
- 2 garlic cloves
- 1/4 cup almonds, toasted
- 3 tablespoons unsalted butter, softened
- 1/2 cup loosely packed parsley leaves, finely chopped
- 2 tablespoons cooking oil, olive or vegetable
- 3 pounds small clams, such as manilas or littlenecks, well washed in cold water
- a great loaf of rustic bread
Preparation Finely chop the almonds either by crushing with a rolling pin and chopping with a knife, or in a food processor. In a medium bowl, stir the almonds, butter, and parsley together until smooth. Don’t add salt—the clams will do that. Set aside while you cook the clams. Heat a large skillet to medium and add the oil, then the garlic and crushed red pepper flakes. Swirl the pan and, before the garlic browns at all, add the clams and wine. Cover the skillet and cook, stirring occasionally, until all the clams have opened. If a few won’t open, that’s okay; let them keep their deep secrets. Add the almond and parsley butter and stir so that it melts and mixes with the clam broth. Serve hot with spoons, bread, and napkins. Variation Do it the way I originally planned and pluck some, or all, of the cooked clams from their shells, return to the skillet, and toss with hot boiled linguine. From Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of © 2018 by Cal Peternell. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
Preparation Finely chop the almonds either by crushing with a rolling pin and chopping with a knife, or in a food processor. In a medium bowl, stir the almonds, butter, and parsley together until smooth. Don’t add salt—the clams will do that. Set aside while you cook the clams. Heat a large skillet to medium and add the oil, then the garlic and crushed red pepper flakes. Swirl the pan and, before the garlic browns at all, add the clams and wine. Cover the skillet and cook, stirring occasionally, until all the clams have opened. If a few won’t open, that’s okay; let them keep their deep secrets. Add the almond and parsley butter and stir so that it melts and mixes with the clam broth. Serve hot with spoons, bread, and napkins. Variation Do it the way I originally planned and pluck some, or all, of the cooked clams from their shells, return to the skillet, and toss with hot boiled linguine. From Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of © 2018 by Cal Peternell. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
