I read the plight of the clammers on Martha’s Vineyard that are ready to harvest their farmed clams now at the optimal size, but sadly have no market to sell them since all the restaurants are closed. I saw in the supermarket that the monger had domestic clams at a really low price per pound. I watch a lot of cooking shows [Lidia, Julia, Emeril, and others] so I thought this could be a fun dinner and bought a 2 pound bag of a dozen [at home I saw that they were from Maine]. We got out the pots and pans and boiled them in a garlic, onion, white wine, clam juice, and olive oil sauce until they all opened. Then dumped in a pound of cooked linguine as suggested on the hang tag of the clams bag.
Roommate and I both thoroughly enjoyed the meal, but it was a big production with the cleanup and dealing with the shells etc. So I expect the next time that I have clams it will be in a restaurant, let them do all the work, it will be worth it.
I read the plight of the clammers on Martha’s Vineyard that are ready to harvest their farmed clams now at the optimal size, but sadly have no market to sell them since all the restaurants are closed. I saw in the supermarket that the monger had domestic clams at a really low price per pound. I watch a lot of cooking shows [Lidia, Julia, Emeril, and others] so I thought this could be a fun dinner and bought a 2 pound bag of a dozen [at home I saw that they were from Maine]. We got out the pots and pans and boiled them in a garlic, onion, white wine, clam juice, and olive oil sauce until they all opened. Then dumped in a pound of cooked linguine as suggested on the hang tag of the clams bag.
Roommate and I both thoroughly enjoyed the meal, but it was a big production with the cleanup and dealing with the shells etc. So I expect the next time that I have clams it will be in a restaurant, let them do all the work, it will be worth it.