RECIPE FROM THE CHEF
Recipe
from the
If you love shellfish , this is a great quick dinner that I ’ m sure you ’ ll enjoy . Fresh clams are usually in most grocery stores and generally come from Cedar Key , Florida which are the clams I purchase for the restaurant .
Chef
You can serve this with a French baguette or make crostini like we do in the restaurant with baguette slices , olive oil , fresh basil and shredded parmesan cheese .
Steamed Clams L inguini
Enjoy !
Kevin Heim
Executive Chef
Ingredients ( Serves 4 )
• 32 Cherry Stone Clams
• 1 / 2 cup Fresh Chopped Garlic
• 1 / 4 cup Olive Oil
• 1 / 2 cup Chopped Fresh Parsley
• 2 cups Clam Juice
• 1 cup Chardonnay Wine
• 3 tbsp . Softened Butter
• 1 Pinch Crushed Red Pepper Flakes
• 1 / 2 lb . Cooked Linguini Pasta
Directions
In a large skillet over medium heat add the olive oil and garlic until the garlic is lightly browned . Add the clams and deglaze with the white wine . Reduce the wine by half and add the clam juice and crushed red pepper . Cover the skillet until the clams open . Take off the heat and place the clams over hot cooked linguini leaving the broth in the pan .
Whisk in the softened butter and fresh parsley slowly so the sauce emulsifies . Pour the sauce over the clams and linguini and you ’ re ready to serve !
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