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Littleneck Clams with New Potatoes and Spring Onions Recipe

Littleneck Clams with New Potatoes and Spring Onions Recipe

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New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.


  • 4 ounces smoked Spanish chorizo, cut into 1/4-inch pieces
  • 1 1/2 pounds small new potatoes, sliced 1/4-inch thick
  • 1 bunch spring onions or scallions, whites halved and sliced; greens sliced on a diagonal, divided
  • 4 garlic cloves, thinly sliced
  • 1 cup dry white wine (such as Sauvignon Blanc or Pinot Gris)
  • 5 pounds littleneck clams, scrubbedt
  • Toasted bread (for serving)

Recipe Preparation

  • Heat oil in a large heavy pot over medium heat. Add chorizo and cook, stirring often, until some fat has rendered and chorizo begins to crisp, about 4 minutes.

  • Add potatoes, spring onion whites, and garlic. Cook, tossing often, until potatoes are crisp-tender, 10-12 minutes. Add wine and cook until reduced by half, about 5 minutes. Add 2 1/2 cups water and continue to cook until potatoes are just tender, 5-8 minutes longer.

  • Add clams and half of onion greens, cover pot, and cook, stirring occasionally, until clams have opened, 8-10 minutes (discard any clams that do not open).

  • Divide clam mixture among bowls. Top with remaining onion greens and serve with toast.

,Photos by Christopher Baker

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 560 Fat (g) 18 Saturated Fat (g) 4 Cholesterol (mg) 145 Carbohydrates (g) 33 Dietary Fiber (g) 2 Total Sugars (g) 0 Protein (g) 56 Sodium (mg) 460Reviews Section

Thomas Keller’s Clam Chowder

San Francisco Bay Area has been sunny and warm around 60ºF, and I kind of forgot that some of the readers are experiencing cold winter. Before spring comes along, I want to share some winter recipes that I enjoy. One of our favorite western soup is clam chowder. There is something magical about warm delicious clam chowder served in a bread bowl. It’s a hit or miss at most restaurants when we order it but more often than not, every restaurant proclaims that their clam chowder is “award-winning”.

The recipe we want to share with you today comes from Thomas Keller’s Ad Hoc at Home cookbook . We adapted a little bit so you can still consider it’s his soup rather than mine. It takes some time to prepare as it requires tedious steps, however, don’t worry as it is all worth it at the end when you have this chowder. The key is to make sure you use fresh clams instead of frozen or canned clams.

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What is New England Clam Chowder

Ok wait, one more… Name this movie! “New England Clam Chowder… Is that the white or the red?

I never remember that… White? YES. ”

No, it’s not from Greatest Catch, it’s from Ace Ventura Pet Detective when Jim Carrey was trying to meet up with his buddy who set up shop in an underground room at a heavy metal club.

I only tell you all of this because New England is white and the folks down south in Manhattan make the red chowder, just in case there were any hang-ups. Both chowders are actually made pretty similarly except in the red there is no cream, and there is an addition of tomatoes.

I think both are delicious but if I had to choose I’d go with the white because it’s soup so it’s hot and meant to eat in cooler weather, plus the cream makes it a bit heartier.

Potato Gnocchi Recipe

For soft-shell clams: pisser clams or steamers.

What is it?

Briny, succulent, and sweet, clams are bivlave mollusks from the sea. They’re delicious raw, grilled, steamed, and stuffed and baked, as well as in clam chowder and pasta.

Clams are separated into two categories&mdashsoft-shell and hard-shell. Hard-shell clams come in many shapes and sizes. On the Atlantic coast where clams reign, the most common variety of hard-shell clam is the quahog (pronounced KWAH-hahg) with its thick, tough, pale-colored shell. Quahogs are sold according to size: chowder clams being the largest, then cherrystones, followed by littlenecks and countnecks.

Cockles tend to be tiny in size but big in briny, sweet flavor. They have plump, round shells with distinct ridges. Originally from Northern Europe, cockles are now found all over the world most of those sold in the U.S. are harvested in New Zealand.

Manila clams are Japanese carpet shells, which were accidentally introduced to U.S. West Coast waters in the 1930s. These super tender clams can range in size from 1 to 3 inches, though you usually find them on the smaller side.

An East Coast favorite prized for eating raw on the half shell, littleneck clams are, at 2-1/2 inches, the second smallest legally harvestable size of the quahog family. Countnecks, the smallest, would also be delicious in the clam sauce, but aren&rsquot as commonly available.

Mahogany clams are another variety of hard-shell clam, easily recognizable by the reddish-brown color of their shells. Soft-shell clams have a shell that’s thin and brittle. These clams have a dark neck (or foot, as it’s sometimes called) that protrudes from the shell and keeps them from closing tightly.

Soft-shell clams are never eaten raw the most common way to prepare them is by steaming or frying Razor clams, less often seen at the market, get their name form their unique shape they look like old-fashioned straight razors.

Don’t have it?

Clam sauce is traditionally made with Italy&rsquos native vongole. Also known as the carpet-shell clam, the small (1- to 2-inch) clam is prized for its meatiness and superior flavor. But vongole from Italian waters are nearly impossible to find in the U.S. There are several easy-to-find substitutes, namely cockles, Manila clams, and littleneck clams.

How to choose:

At the fish counter, use your eyes and your nose to guide you. Fresh hardshell clams should look tightly closed or just slightly gaping open. Make sure their shells are closed or that they close immediately with a gentle tap. That’s an indication that they’re still alive. If they’re yawning wide, they’re dead, or nearly so. Once you have them in hand, take a sniff. They should smell like the sea. If they’re really fishy smelling, don’t buy them.

Discard any whose shells open prior to cooking.

Buy more than the quantity required, since you&rsquoll likely have to discard a few that don&rsquot open during cooking.

How to prep:

Just before cooking hard-shell clams, look for any that have opened and tap them on the counter. If they don’t close, discard them. Once you’ve weeded out the bad ones, scrub the remaining clams under cold running water with a stiff brush to get rid of any grit. Soft-shell clams also tend to collect more sand and grit than other clams, and many recipes will instruct you to first soak them in a bowl of cold salted water for a few hours to purge the sand. Since clams are filter feeders, they will suck in the clean water and eliminate any sand and debris. After their soak, lift them out with your hands instead of dumping them into a colander. That way, any sediment is left behind. When steaming, soft-shelled clams, most cooks skip the soaking step and simply serve the steamed clams with a bowl of clam broth (the liquid they were cooked in) for dipping to rinse off any grit.

How to store:

Keeping them fresh: Store in an open plastic bag (shellfish will suffocate in a sealed bag) in the refrigerator on a bed of ice in a large bowl or dish with sides. Refresh ice as it melts. It’s best to cook them as soon as possible, but if they were fresh to begin with, they should keep stored this way for up to two days. Because soft-shell clams gape open, they’re highly perishable and should be cooked within a day of purchase.

Littleneck Clams with New Potatoes and Spring Onions Recipe - Recipes

My husband bought me the Momofuku cookbook by David Chang and Peter Meehan a few years ago. It’s a beautiful book filled with entertaining stories, gorgeous photography and really interesting recipes with an Asian slant. Every time I make something from the book I learn about an ingredient or a flavor pairing.

Quick aside. My favorite Momofuku story is this one and it was not even in my kitchen. I was at our local library and overheard the librarian at the check out desk say to this very elderly man, “You have Momofuku overdue.”

The man got genuinely flustered. “I have WHAT??” he gasped.

Now realize that the ‘fuku’ part of the word can sound a lot like ‘fuck you’.

Anyway, this little exchange went on for a little bit and it never seemed to get resolved. Poor old guy, though. He was as red as can be. Didn’t strike me as the adventurous Asian cook, either.

For the first time ever I made a dashi, usually just seaweed and dried fish broth, but here made with kelp and bacon. (Mmmmmm bacon.) I also cooked with konbu, a kelp that I was not familiar with and was surprisingly abundant in my local grocery store.

What I ended up with was a soup that is essentially bacon broth filled with briny clams and buttery potatoes. Some crisped bacon and a drizzle of green onion oil balance out the dish.

Despite being bacon heavy, this soup is amazingly light and extremely easy to make. I served warm naan alongside to soak up the delicious broth.

Bacon Dashi With Potatoes And Clams

Bacon Dashi (recipe follows)
Green Onion Oil (recipe follows)
1 lb small fingerling potatoes
1/4 lb smoky bacon
2 dozen manilla, littleneck or butter clams, rinsed and scrubbed
Sliced green onion, to garnish if you like

1. Chop bacon and cook until crisp. Transfer to paper towels to drain.

2. Heat bacon dashi until it comes to a boil. Add potatoes and cook for 10 to 15 minutes, until soft. Remove with a slotted spoon and set aside.

3. Add clams to boiling bacon dashi, cover pot, and cook until they open, about 8 minutes.

4. Spoon clams into individual serving bowls. Add a few potatoes to each bowl and ladle bacon dashi over. Top with crisp bacon and a drizzle of green onion oil. Sprinkle with some green onion if you like.

Bacon Dashi

1/2 lb smoky bacon
8 cups water
2 (3 x 6 inch) strips of dried konbu (Kelp available at Asian grocery stores. I got mine in the International section of our local grocery store.)

1. In a stock pot, combine konbu and water. Bring to a boil then turn off heat, allowing the konbu to steep in the water for 10 minutes.

2. Remove konbu from the pot and add bacon. Bring to a boil, then lower heat and simmer for 30 minutes.

3. Remove bacon with a slotted spoon and allow dashi to cool. Refrigerate for a few hours or overnight to allow fat to rise to the top. Skim fat before use.

Green Onion Oil

1 1/4 cups vegetable oil or other mild oil
1 large bunch green onions, trimmed and coarsely chopped
1 tsp kosher salt

1. Blend all ingredients in a food processor until smooth.

2. Pour green onion mixture through a fine mesh strainer into a serving container (I skipped this step since I liked the thicker texture). Refrigerate until use.

‘Red Lines’ is a new single from Brooklyn based band Bugs In The Dark.

First thing. That band name is not my favorite. I have flashbacks to my childhood in Brooklyn and some of the nasty bugs I saw when I turned on the lights at night. Yucky roaches scurrying away or big, fat hissing water bugs that slid under the refrigerator. Ew.

Nothing buggy about ‘Red Lines’, though. Just some tribal, post-punk shouty goodness.

Check out Bugs In The Dark on the band’s Website, where you can buy the music.

15 Ways to Cook With Clams

Clams are in the spotlight with our best clam recipes collection. We've got fantastic ideas here for delicious ways to prepare and enjoy this popular shellfish. With recipes like buttery baked clam appetizers and clam dips to clams steamed in beer, Italian-style linguine with clams, stir-fried clams in black bean sauce, and of course, classic clam chowders, you'll find recipes here for cooking fresh, live clams, plus several that use canned clams.

When using fresh, live clams, it's best to cook with them the day that you buy them. At the fishmonger's, look for live clams that smell sweet, without any fishy odor. They should have a pleasant sea aroma.

Clean them before cooking by thoroughly scrubbing the outsides of shells with a stiff brush. Then place in the fridge, covered in fresh, cold water. Clams will self-clean by filtering the water through their shells, pushing out much of the salt and sand they may have collected.

Always shuck (open) clams over a bowl, to catch all the wonderful clam liquor, which can be used in sauces. Clams cook quickly, so this seafood is best cooked gently over low heat, just until the shells open, when the meat will be tenderest (overcooked clams can become tough). Discard any clams with unopened shells after cooking.

New England Clam Chowder

Clam chowder is not something we take lightly out in New England. There’s no excuse for anything less than fresh clams, homemade stock, or the marriage of those savory but creamy flavors. Having said that, each clam shack’s variety is different, but everyone has their favorite. Mine is at my own table.

After years of shellfishing and cooking chowder, I finally feel that I’ve gotten my recipe just right. I tried my hand out on chowder early. My very first week after moving from Chicago, a big snow storm came in. The grocery store was packed and the water aisle looked like raccoons had gotten a hankering for water bottles. Amidst all of this unnecessary chaos, I was looking at the fish counter, making my first ever fresh clam purchase. While cooking, my power went out. My power went out for four days. Alone, I found myself wondering why I had come here and what was the meaning of it all. However, I did have a huge pot of clam chowder that lasted me the whole storm, stored out in the snow. It was literally, just me and the clams.

(The big container was for the other contents of my fridge. The one on the right with the big snow chunk protecting it from varmint hands was the chowder)

My original, solitary chowder mainly used chopped, canned clams, with about a pound of fresh little necks thrown in at the end. I felt New England AF having those open up in the hot soup, and picking out the clam bodies as I spooned through my bowls of chowder. I had no idea how important using fresh stock and clams would be for perfecting the flavor. I also burned the bottom of the pan reheating it over and over.

But I soon started digging for fresh shellfish, making friends, and sharing clam recipes at the dinner table. My chowder recipe today is a savory delicate broth, slow made with fresh clams and stock. Using both potatoes and sweet potatoes as a thickener sweetens the soup a little, but admittedly my chowder is not very thick. I like to be able to go overboard with bread and crackers to soak it all up. It’s not really just me and the clams anymore, but when I’m eating chowder it sure seems like it.

Time Involved: 1.5 to 2 hours

Serves: 4 (as meals)


5lbs fresh little necks or cherrystone clams (I prefer the smaller ones because they’re sweeter)

4 slices of bacon, chopped

1 medium russet potato (about ½ cup grated and another ½ cup chopped)

1 medium sweet potato (about ½ cup grated and another ½ cup chopped)

1 teaspoon + garnish finely chopped thyme

Crackers or bread (sourdough is nice)

Clean the clams. Even when I get my clams from the market, I’ll give them a brief scrub with a brush (without soap) under cold water to remove any lingering sand or grit. I have a method that works for me, which involves dumping all of the clams into the sink, and as they’re scrubbed, adding them to a colander.

Pour the wine and 1 ¼ cup water into a large pot. Then place a steamer in there, and add your clams. If you don’t have a steamer, that’s okay, but you might want to shift your clams around as you heat them so the bottom ones don’t overcook on the bottom of the pot. Bring the heat up to medium and cover the pot until they open. The time needed really depends on the size of the clams bigger ones need more time. Generally this takes around 15-20 minutes.

While your clams are steaming, you can prep the other food by chopping the onions, celery, bacon, and thyme. You can also grate and chop the potatoes. Generally I peel both, chop them in half. One half gets grated and one half gets chopped finely (about ¼ inch). You want those chopped pieces to be really small so they don’t take forever to cook in the soup. Don’t be weirded out if the russet potato browns a little as it sits out as you’re cooking the other steps of the recipe.

When the clams have opened, remove them from the heat. When they’re cool enough to handle, remove their clam bodies and chop them finely. I usually wash my hands again and do a quick massaging of them to make sure there aren’t any shell bits. Place these in the fridge while you do the rest.

Pour the liquid in the pan (your salty, homemade stock!) into a pitcher or large liquid measuring cup. Even though you’ll only use 2 cups of it, pour it all into something so that the leftover clam bits sink to the bottom.

Give your large pot a quick rinse and wipe. Then add the butter and the bacon on medium heat. You’ll want to keep moving everything around with a wooden spoon so that nothing burns at all. You don’t want any burned bits taking over the flavor of your chowder it’s all in the same pot from here!

Once the bacon is pretty much cooked, but not crispy, you’ll make a roux by adding the flour. This is going to thicken up the soup later, and add a nice toasted flavor. Keep moving the flour around in the grease, bacon, and butter mix until it turns slightly darker. This is called a blond roux. If you do burn this, it’s not too late to turn back, rise the pan, and start over with new bacon and butter.

Once the roux is slightly darker (2-3 minutes), add the celery and onion, continuing to stir. It is going to smell heavenly in a minute. Keep stirring slowly for about 3-4 minutes.

Add 2 cups of the reserved stock. Try to do this all at once. There are different opinions out there on whether stock should be hot when added to hot roux, but as there are pros for both sides, I side on the one that doesn’t require an additional pan on the stove. I have noticed that you’re less likely to clump when adding the stock all at once though. Just add the 2 cups and stir quickly to combine.

Once the broth is incorporated, add the grated potatoes and bay leaf. Push the veggies and bacon so that they are spread out across the pot so that everything is as covered by liquid as possible. Simmer for 12-15 minutes, stirring occasionally to break up any bits at the bottom of the pot.

After the 12-15 minutes, remove the bay leaf and puree what’s left in the pot. You can use a blender or a food processor to get the job done, but I love using a handheld blender. If you have one, try tilting the pot so that you can just hold your blender in place and let gravity do the work for you. Be patient and try to blend this as smoothly as you can.

Then add the chopped potatoes at a simmer. These usually need about 25 minutes to cook, but it really depends on the size of your spuds. I recommend stirring occasionally and just tasting them to see if they’re soft every 4-5 minutes or so.

Once the potatoes are soft, add the cream, thyme, and tobasco. Start with 12 dashes or so of the hot sauce, and then taste to see if you want more. Then add the reserved clams.

The stock is really never the same when working with fresh clams, so at this point I usually test the soup liberally, and see if it’s too salty. If you think you have too much salt, try adding a teaspoon of fresh lemon juice at a time. I never add more than 3 teaspoons (1 tablespoon). You’ll also notice that I prefer my chowder more brothy than other creamy varieties. This is so I can overload it with bread. If you want to thicken and cream up your soup, mix 1 cup of cream with ¼ cup flour. Then add a little bit at a time to the pot, as it thickens.

Italian Seafood Soup With Gremolata

We are just three weeks into 2017 and so far the new year has been pretty eventful for me. First I injured my left knee, so I have been hobbling around the house the past couple of weeks, and then we had twenty-four people over at our home for a wonderful wine tasting dinner hosted by the Angelini family from Spello, Italy last Wednesday. I am almost embarrassed to admit that I hurt my knee doing yoga, but that is actually what happened. I will never think of the warrior pose the same way again! I couldn’t get an appointment with a specialist until next Thursday, and of course, as the date now approaches, my knee feels much better. Unfortunately, I have had to spend much of the past couple of weeks on the couch resting with my knee elevated, so my kitchen adventures have been severely curtailed of late! Our wine tasting dinner turned out great, despite my injury, and I am pleased to say that everyone had a wonderful time eating Umbrian specialties and tasting some of the best wines that Italy has to offer. (Photos and blog post coming soon!)

When I was young, my Mother always told me that whatever happened on New Year’s Day set the theme for the rest of the year. She would make us clean our rooms and demand that all of our homework was finished before we could celebrate the arrival of the new year. This is one tradition that I have carried with me throughout the years, and on New Year’s Day every year, I find myself cleaning and organizing to ensure I begin the new year with an uncluttered home. This year, my daughter and two of my grandkids were here with us for New Years, and I wanted to celebrate it by serving something delicious yet healthy.

One of my intentions for 2017 is to eat more plant-based meals with an occasional seafood meal thrown in, so what better way to start the year? My whole family loves seafood, so I decided to throw together this hearty seafood soup for our holiday meal. The trick to this dish is to first cook the squid long and slow which creates a very tender texture and adds lots of flavor to the soup. I used squid, mussels, clams, shrimp, and grouper to make my soup, and threw in two lobster tails just to create an extra special holiday dish. Any firm-fleshed fish such as halibut or cod could be used in place of the grouper if you prefer. What truly makes this stew sing is the gremolata topping served on top, so I encourage you not to exclude that step! Gremolata is simply a combination of fresh parsley, lemon peel, and garlic that is chopped together and used as a topping for hearty braised meats and stews. Although it sounds like a simple step, the combination of these three common Italian ingredients brightens any dish they top. Do serve with lots of crusty Italian bread as you’ll want to sop up all the juices.


A journey beyond delicious Asian gastronomic delights!

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Clams Posillipo

It’s going be an Italian food fest at seasaltwithfood! I have some real easy and yet delicious recipes that I’ll be sharing throughout this week. All the recipes are adapted from Patsy’s Cookbook. It consists of classic Italian recipes from a New York City landmark restaurant. I will start with Clams Posillipo recipe. It’s clam in light tomato sauce and served as an appetizer.

Recipe adapted from Patsy's Cookbook-Classic Italian Recipes

Clams Posillipo
(Printable Recipe)


32 Littleneck Clams
3 Tbsp Olive Oil
6 Garlic Cloves, halved
1 Small Yellow Onion, chopped (about ¼ cup)
1 28 oz Can Whole Plum Tomatoes, with juice
Sea Salt and Freshly Ground Black Pepper, to taste
1 Tbsp Tomato Paste (optional)
¼ Cup Chopped Fresh Basil
1 Tbsp Chopped Fresh Flat-Leaf Parsley, plus more for garnish

Scrub the clam shells, rinse thoroughly in cold water, and place in a large pot. Add cold water to cover and bring to a boil over high heat. Cook until the shells open, about 5 minutes. Using a slotted spoon, transfer the clams to a large bowl. Discard any clams that have not opened.

Strain the cooking liquid through a chinois or a strainer lined with a coffee filter, and reserve ¾ cup of this liquid as clam broth. Return the clams to the pot, add cold water, and stir to remove any remaining sand. Drain and reserve.

Heat the oil in a large saucepan over medium flame and sauté the garlic halves until golden, about 2 minutes. With a slotted spoon or tongs, remove and discard the garlic. Add the onions to the saucepan and sauté for 3 to 4 minutes, until soft and translucent. Coarsely chopped the tomatoes and add with their juice to the saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, stirring occasionally.

Season to taste with salt and pepper. Stir in the tomato paste (if using) and add the basil and parsley. Simmer uncovered for 5 minutes.

Add the reserved clam broth and clams to the sauce and bring to a boil. Cover, reduce the heat to low, simmer for 8 to 10 minutes, or until the clams are heated through. Spoon the clams and sauce into a large serving bowl, garnish with parsley and serve immediately.

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Love this Salmon with Cucumber-Radish Relish! Roasting the salmon makes quick work of this dish which is ideal for .

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Grandma's Crab Cakes

The outside of these crab cakes are crispy and the inside is filled with tons of crabmeat

  • 1 pound lump crabmeat
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G. Garvin’s Baked Georgia Catfish

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  • 2 tablespoons garlic, finely chopped
  • 1 1/2 cups white wine (I use chardonnay)
  • 1/2 fresh lemon, Juice only
  • 1 teaspoon Italian seasoning
  • 1/2 cup softened butter
  • 1 tablespoon parsley
  • 1/2 cup grated parmesan cheese

Red Lobster Crab Stuffed Mushrooms

Red Lobster Crab Stuffed Mushroom's are a great appetizer! We have the recipe that you have been looking for!


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