Jackie H.
Silver Post Medal for All Time! 355 Posts 
You have never had linguine with clam sauce until you have made it right from the sea. Wow, it is easy and fabulous! My son lives on the beach and went digging for quahogs. Quahogs are the very large clams. They are great for making clam sauce. Is your mouth watering yet?
Total Time: 1 hour
Yield: 6-8
Source: My own family recipe
Ingredients:
- 2 doz large Quahogs, from the beach or from your local fish market
- (make sure all quahogs are sealed shut) if open, not any good!
- 1 stick stick butter
- 2 Tbsp red onion, chopped
- 2 Tbsp fresh garlic, chopped
- 1 tsp basil, chopped
- 1/4 tsp black pepper
- 1/2 cup white wine
- 1/2 cup water
- 1/2 cup Parmesan, shredded cheese
Steps:
- Use a large skillet with a cover, add butter, onion, garlic & basil. Saute for a minute or two..
- Add the white wine, water and black pepper... but no salt. Bring this to a rapid boil.
- Arrange Quahogs around the skillet, large ones on the bottom, smaller on top. When all arranged, put the lid on and let boil. Checking every few minutes, as soon as you see all the shells open up. Remove the lid, turn off the heat.
- Using tongs, remove each clam carefully letting the water dump out of each one into the pan. Place them in a bowl to cool. Make sure each clam opened. If there are clams that did not open, throw them away! *Important*
- One at a time, hold the shell in one hand and a sharp knife in the other, and use the tip of the knife to slip into the open shell and slide that clam right out onto the cutting board. Chop it up into small tender pieces. Continue doing this until all clams are chopped. Any puddles of juices, just dump them right back into your pan.
- Meanwhile, You will need to strain the clam broth using another pan, (A large saucepan) a strainer with a piece of cheesecloth or paper towel. Just to catch any sand that might be in the bottom of the broth. Do this right in the sink. Then just spoon back into the broth some of the onions and garlic.
- Now add your chopped clams to the broth in the saucepan, bring it to a boil.
- Cook your linguine or I used angel hair pasta. Put your pasta out onto a platter, ladle out from the bottom of your sauce with lots of clams and garlic over the pasta. Add a good amount of shredded Parmesan cheese, garnish with some basil leaves and a bright fresh tomato slice. And you have the best fresh Linguine & Clam Sauce ever!
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