New Englanders love their littleneck clams, they love to dig them from warm sands with their hands, rinse them off with sea water and toss them right into a pan of hot oil and fresh herbs. This recipe from The Savory Grape in East Greenwich, Rhode Island mixes the best of local seafood with herbs straight out of our own gardens. Basil adds more summer sweetness as it pairs with fresh parsley sprinkled throughout. Watch the clams carefully; as soon as they open they’re ready for your bowl. Just as importantly, save every last drop of that broth to wipe up with a piece of crusty French bread or freeze as a base for your next seafood recipe.
WINE PAIRINGS:
Pale straw with greenish tints & a characteristic note of almonds on the nose, this Italian white is delicate & refined. Soft & round with a balanced acidity, it's great with soups, pasta, fish & especially shellfish, especially clams and mussels. Purchase here.
Put large pot filled 3/4 full of water on stove to begin cooking pasta per box instructions, if not using freshly bought pasta.
Rinse any dirt or grit off clams. Ensure they are closed.
Chop garlic, parsley and basil.
Add olive oil and garlic to large saute pan and over medium heat cook garlic until it turns a light brown (beige color).
Then add clams to pan and cover with lid. Allow clams to steam until they open. (If pan isn't big enough to cook all clams, then cook half at a time.)
Then squeeze lemon and sprinkle basil and parsley on top.
Pour clams and any liquid over drained pasta.
Sprinkle cheese on top.