clams

"Hello Gorgeous!" Spicy Turmeric & Habanero Clam Linguine

06 Dec 2011
clams with linguine and habanero

It's easy to cook clams. Heat them in a flavorful broth a few minutes, then watch them pop open their shells and say "Hello Gorgeous!"

That's my favorite line from Funny Girl. Though I don't think Barbra Streisand's Ms. Brice meant clams– or shellfish for that matter. Still I impersonate her tonality whenever faced with a big bowl of steaming clams. "Hello Gorgeous!"

You wouldn't think of clams as gorgeous at first glance. And that's my point. Clams are sweet. Clams are briny. Doesn't that seem like an oxymoron?

But it may be these two opposing forces that make clams so unexpectedly sure of themselves. It gives them the Fanny Brice style self-esteem to unabashedly mingle with all sorts of partners. One of the boldest combinations I can think of is turmeric and roasted garlic. Turmeric and roasted garlic are great place to start for most any shellfish. Trust me. It's a fact.

But habanero, turmeric and roasted garlic is really something to look at! Add stunningly fresh shellfish to this trio and you too will be quoting Funny Girl. So come on. Bring a large pot of this flavorful combination to a boil. Add clams and cover the pot. Lower the heat and shake a few times while they simmer. In less than 8 minutes the shells should have opened and the shellfish will be fragrant and cooked to perfection. Toss with linguine... "Hello Gorgeous!"

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Spicy Turmeric & Habanero Clam Linguine

Spicy Turmeric & Habanero Clam Linguine
By jgreghenry Published December 6, 2011
Prep time: 60
Yield:1 (Servings)

Ingredients:

  • 8 clv garlic, unpeeled
  • 2 T kosher salt, plus more as seasoning as needed
  • 1 lb dried linguine
  • 2 T extra-virgin olive oil
  • 0.5 t ground turmeric
  • 1 habanero, seeded & minced, plus more for garnish if desired
  • 2 c packed whole basil leaves plus 1/2 cup chopped basil
  • 1 T coarsely cracked black pepper
  • 0.25 c gin
  • 1 c bottled clam juice
  • 48 littleneck clams, scrubbed
  • 1 lime, zest only
  • 2 T fresh lime juice
  • 4 T unsalted butter
  • 0.5 t turmeric

Directions

Preheat the oven to 400 degrees F. Loosely wrap the garlic cloves in foil and bake for about 25 minutes, until very soft. Peel the garlic. Set aside.

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Drop the pasta into the boiling water, stir to separate and cook until al dente, according to package directions. Drain and set aside. Reserving the empty pot to use later.

In a medium saucepan, heat the oil. Add the garlic, turmeric and minced habanero and cook over moderate heat until fragrant, about 2 minutes.

Add the whole basil leaves, black pepper, gin and clam juice, cover and cook over low heat until the liquid has reduced to 1/2 cup, about 10 minutes. Strain the reduction into the large large pot you boiled the linguine in, pressing on the solids.

Bring the strained liquid to a boil. Add the clams, cover and cook, shaking the pot a few times, until they start to open, 3 minutes; as the clams open, transfer them to a bowl and keep covered. When all of the clams have opened, boil the broth over high heat until reduced to about 2 cups of clam broth, about 5 minutes. Stir in the lime zest and lime juice.

Add the cooked linguine to the pot with the reduced clam broth and toss to coat. Add the butter, 1 tablespoon at a time, until incorporated into the sauce. Transfer the pasta to the pot, stirring to combine. Turn the pasta out onto a serving bowl. Top with the clams, chopped basil and additional minced habernero if desired. Serve warm with lime wedges on the side.

Source: Adapted from Zakary Pelaccio

Default Pasta- Spicy Clams, Linguica Sausage, Chinese Broccoli & Pancit Noodles

23 Jul 2010
Spicy Clams and Chinese Broccoli

Quick boil some water. It’s default pasta night!

No wait– I am kidding. Well I am not kidding that it is default pasta night but I am kidding that I need boiled water for this pasta. Because who says default pasta needs be traditional “Italian Style” noodles. Not me!

Tonight’s default pasta takes a decidedly Asian twist, because I am using a package of Chinese style pancit noodles I have had sitting in the fridge for months. Because truthfully I had never cooked with them before so did not really know what to do with them. So there they sat. Until tonight.

Because in true default pasta fashion I just decided to use them on whim. In fact it is these very noodles that convinced to take this pasta dish in an easterly direction.

You see, impulsively I bought a couple of pounds of clams today. Now I am sure you know clams don’t keep fresh all that long, so I knew clams were going to be on the menu tonight. I also knew it was going to be default pasta night because when I blindly picked up the clams today, I did not pick up anything else to go along with them. So I knew whatever would be happening to these clams it would have to happen with whatever other ingredients I could find in my fridge or pantry.

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Spicy Steamed Clams with Chinese Broccoli and Pancit Noodles

Spicy Steamed Clams with Chinese Broccoli
By jgreghenry Published July 23, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 1 lb filipinio or chinese style "pancit" noodles
  • 1 lb chinese broccoli
  • 1 T peanut oil
  • 4 clv garlic, peeled and roughly chopped
  • 1 piece of ginger 1-inch long, peeled and roughly chopped
  • 4 thai bird chili pepper, thinly sliced crosswise
  • 2 lb small clams, well scrubbed
  • 1 c dry vermouth
  • 2 T toasted sesame oil
  • 1 c water
  • 2 T mint leaves, chopped
  • 0 asian fish sauce to taste
  • 4 green onions cut in half lengthwise, then cut into 2-inch pieces crosswise

Directions

Fill a large bowl with cool water. Soak the noodles in it swishing them around the unclump them. Set aside to soften about 10 minutes. Rinse the broccoli and trim the ends. Separate the large outer leaves from the inner stalks so they are all relatively the same size. Par any particularly thick stalks with a knife. Heat peanut oil in a large wok set over high heat. When the wok is hot add the green onions, garlic, ginger and chiles. Stir-fry until fragrant, about 1 minute. Add the clams and stir fry, uncovered about 3 minutes. Add the vermouth and cover the wok. Cook until clams open, about 3 minutes. Carefully remove all the clams to a large serving plate and discard any that do not open. Add the sesame oil to the wok. Drain the noodles and add them along with 1 cup water to the hot wok, shaking the pan to get them well-coated in the liquid. Lay the cleaned and prepped Chinese broccoli on top. Cover the wok and cook until the broccoli begins to wilt, about 3 minutes. Remove the broccoli to the serving plate with the clams. Add the sausage, shaking the wok until it is just heated through and well incorporated into the noodles. Pour the noodles and all the liquid onto the serving tray. Garnish with chopped mint and season with Asian fish sauce.

Notes:

serves 6 Source: Inspired by a recipe in Eating Local

Cioppino & Pasta Best of Both Worlds

12 Mar 2010
Chorizo Stuffed Pasta Shells in Cioppino Sauce

I was in the mood for seafood but the hunky BF wanted pasta.

What's an over-achieving boot-licker to do?

Well combine both ideas and make everyone happy of course! This is another one of those made up recipes. I can't take all the credit though, because the BF suggested combining them (and he chose the shell-shaped pasta whose sychronicity with the shellfish made me smile). I emailed my brother for more help and he suggested chorizo. He also chose the wine for this pairing.

Though, I share the credit and I am not one to "tweet" my own horn (well maybe I am), I still have to say this is one of the best recipes I ever made up.

The word cioppino and the dish itself have become San Francisco classics. Still, its roots (even its name) may be Italian in origin. Which may lay some credence to the tale I have heard told that it was first brought to the American palate in the North Beach section of that great city by the bay.

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