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Old 10-15-2015, 04:08 PM   #11
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Originally Posted by Dawgluver View Post
Cheryl, the only thing you need to eat smoked clams with is a toothpick.

Just sayin'.
That's kind of what I was thinking! And maybe some saltines...
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Old 10-15-2015, 04:36 PM   #12
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That's kind of what I was thinking! And maybe some saltines...
and a nice Pinot Grigio. *clink*
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Old 10-15-2015, 04:44 PM   #13
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Thanks, KL! I've never had linguini with clam sauce, but have always wanted to try it. I've printed out a copy and will add missing ingredients to my grocery list.
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Old 10-15-2015, 04:57 PM   #14
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Thanks, KL! I've never had linguini with clam sauce, but have always wanted to try it. I've printed out a copy and will add missing ingredients to my grocery list.
Oh Z, I can't wait to hear how you like it.
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Old 10-15-2015, 05:59 PM   #15
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We of course have fresh dug that morning clams available year round. So I get a bag of them, steam them until opened, save the broth and strain through cheesecloth. That is always the start of any dish I want to make with clams. I do keep a can or two of clams on the shelf along with a bottle or two of clam juice.

Sometimes if the clams are dirty, I will place them in a bowl of very salty water. Fresh water, and they will drown. They will clean themselves out and be ready to steam for at least two hours. Then I change the water and do it again. I continue doing this until I no longer see sediment of the bottom of the bowl. Some folks put cornmeal or oatmeal in the water for them to feed on. I don't. From there I am in Clam Heaven! Steamed clams, clam chowder, stuffed clam shells, etc.
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Old 10-15-2015, 06:35 PM   #16
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That's fine for an experienced cook who has fresh clams available Addie, not for a beginner cook.
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Old 10-15-2015, 06:46 PM   #17
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That's fine for an experienced cook who has fresh clams available Addie, not for a beginner cook.
I have to admit, that we are blessed with an abundance of fresh products from the sea every day. We have a fairly large fishing fleet right here in Boston, and clamming and going out for lobsters on a daily basis is a regular activity for a lot of folks here. My SIL does it every summer. When you grow up with sea food in your back yard, you tend to take it for granted.
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Old 10-15-2015, 07:25 PM   #18
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Queen of the Humble Brag WTG, Addie.
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Old 10-15-2015, 07:30 PM   #19
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That's fine for an experienced cook who has fresh clams available Addie, not for a beginner cook.
+1. The title of this thread is Simple Linguine and Clam Sauce that was shared with a novice cook and then with us, not having to go harvest your own clams. LOL
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Old 10-15-2015, 08:39 PM   #20
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Jr is approx the same age as your son KL. He has graduated from his "specialty dish" --pork chops smothered in cream mushroom soup over Minute rice to reading and following recipes. And grilling, now that they have a grill. It's taken a long time to get to this stage.

I copied your recipe for me, I haven't had clam sauce in eons and I like the simplicity of the dish. Puffin does give an idea I could chop some tarragon as it is unlikely I would have Pernod in the house. I think it would add a nice subtle accent.
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