I’ve tried and read many versions of this recipe, some with whole clams in the shell and some with canned clams. For presentation, you can’t beat clams on the halfshell. But for my family, this is a quick and dirty weeknight favorite using Bar Harbor canned Maine cherrystone clams (Mercenaria mercenaria). You could also use their canned chopped surf clams. The dish is packed with flavor, and I almost always have everything I need on hand.
Download a printable recipe card.You may have access to local surf clams, littlenecks or razor clams, which would make a fine substitute. I’ve heard tell that Trader Joe’s carries canned Maine cherrystone clams.
If you want to lighten this up, try replacing the linguine with noodles made from summer squash or zucchini. Flash pan fry the noodles before serving, so the sauce sticks well.
If you want to send yourself straight to bed, pair with a fresh-baked no-knead bread. Recipe to follow.
Serves 6
Ingredients
1 pound linguine
1/3 cup olive oil
4 tablespoons butter
8 cloves garlic, chopped fine
3 tablespoons capers
1/4 cup white wine
2 cans Bar Harbor Maine cherrystone clams with juice, chopped roughly
1 lemon, zest and juice separated
6 tablespoons flat-leaf parsley, chopped
6 tablespoons shaved or grated parmesan
Preparation
Cook the pasta al dente, drain, return to its cooking pot, and set aside.
In a high-sided sauce pan, heat olive oil and butter on medium heat until butter is melted. Add garlic and cook until it just starts to golden. Add capers and stir. Cook for about a minute, then add wine, turn the flame to medium high and cook, stirring, for about a minute. Add the clams with their juice — I pour in the juice then drop the clams on the counter to chop them. Cook for another 5-10 minutes, until the sauce starts to thicken slightly. Add a pat or two of butter if you want a richer sauce.
Pour the lemon juice then the clam sauce over the drained pasta. Toss until thoroughly coated and dish out. Be sure to top each plate with the sauce from the bottom of the pan. Garnish with parsley, lemon zest, parmesan and fresh black pepper.
No-Knead Dutch oven bread
Sullivan Street Bakery owner Jim Lahey created the basis for this recipe, and variations abound now. The beauty of this bread is that you can toss it together the night before your meal or the morning of, set it aside and then bake as you’re cooking your supper. Note that you will need almost two hours of heating and cooking time before the bread is ready. When I want this for a weeknight supper, I make the dough the night before and bake it in the morning.
Ingredients
3 cups all-purpose flour, plus more for dusting
2 teaspoons sea salt
1 teaspoon active dry yeast (also called bread machine yeast)
1 1/4 cups warm water
2 tablespoons olive oil
1 4-, 6- or 8-quart Dutch oven with heatproof cover
Preparation
In a large bowl, whisk together flour, salt and yeast. Add water and oil, stirring with a spatula until the dough becomes shaggy (sticking to the sides of the bowl).
Cover bowl tightly with plastic wrap and set in a warm place for as little as 8 and as much as 18 hours until the dough doubles in bulk and is bubbly on top.
Set oven to 450.
Punch down dough. Flour a sheet of parchment paper that will fit across the bottom and halfway up the sides of your Dutch oven. Flour your hands, place the dough on the parchment and quickly shape into a ball. Sprinkle the top with flour and cover with a sheet of plastic wrap. Let rest 30 minutes.
Heat Dutch oven with its lid in the preheated oven for 30 minutes while your dough is resting.
Uncover dough and carefully transfer to the (very hot!) Dutch oven, with the parchment paper (you can place it directly on the bottom if your pot is enamel coated). Place the lid back on the Dutch oven and return to oven.
Bake for 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden on top. Allow it to cool slightly before slicing. If you leave it uncovered to cool, the crust will be crisp. Cover the bread while it’s cooling for a softer crust.
