Substitute Fresh Clams in this Linguine with Clam Sauce
Use the smallest hardshell clams you can find (do not use steamers) and, before cooking discard clams with broken shells or shells that are not tightly closed. Be sure to wash the clams thoroughly—no trace of sand should remain on their shells. Any clams that do not open during the cooking process can be pried open with a dull knife at the table.
- 40 small clams (such as littleneck or mahogany clams, or cockles, scrubbed and washed well
- White wine or organic vegetable broth
- Juice from 1 whole lemon
- Handful of fresh parsley
- To cook the clams, place them in a deep sauté pan and fill the pan with half white wine or vegetable broth and half water so that the clams are almost completely covered. Add the lemon juice and parsley. Heat the pan over medium-high heat and cook the clams until they just open (you don’t want to over cook or even fully cook them here since they will be put back in the pan at the end.)
- Remove the clams from the pan and set aside to cool. When cool enough to handle, remove the clams from their shells and add to step 2 in the recipe above.