Moving on to our Feast of Seven Fishes Shellfish Theme, Clams and Mussels have grown to become quite possibly two of the most requested seafood items around the holiday season. Our favorite dish, Linguini with White Clam Sauce! Currently available and well stocked in our seafood cases, we have Littlenecks, Middlenecks and fresh Chopped Clams, as well as canned ocean and sea chopped clams.
Below is our Market Chefs Favorite Family Recipe for Linguini and Clam Sauce:
1- 50 ct. Middle Clams
1– 51oz. Can Ocean Chopped Clams
4 tbsp. butter
4 tbsp. olive oil
8 cloves chopped garlic
1 tbsp. dried thyme
1 tsp. celery salt
1 tsp. dried parsley
2# linguini dried pasta
In a large stock pot or dutch oven, heat up butter & olive oil. Add garlic, thyme, celery, salt and parsley (be careful as it can burn quickly.) Add the canned clams and clams in the shell to your stock pot and cover. Let pot simmer for 15 minutes, or until the shelled clams open.
While the pot is simmering, boil another large pot of salted water. Add pasta, cook per box direction. Drain pasta and toss with Clam mixture when it is done. Expect the pasta to absorb sauce & thicken. TIP: Reserve some pasta water to use in clam sauce, if desired.
Option: Garnish with butter toasted breadcrumbs.
In a small fry pan, melt 2 tbsp. of butter & 1 cup seasoned breadcrumbs. Stand by stove while toasting & continue to toss breadcrumbs in pan to evenly toast. Romano cheese is an optional garnish as well.
Another one of our Favorites:
Baked Stuffed Clams– Recipe compliments of Simply Recipes
As for our mussels, we prefer a traditional dish of steamed mussels mixed with garlic, white wine and spices! Oh, and don’t forget dipping bread, as the juices from the mussels and spices are delicious!
Mussels in White Wine and Garlic– Recipe courtesy of Martha Stewart
As another option, mix your shellfish together into one recipe!
Below is our Market Chef’s Clam and Mussel Family Recipe:
Dozen clams washed
Dozen mussels washed and beard removed
2 tablespoons of olive oil
2 cloves of chopped garlic
1 plum tomato chopped
1/4 cup dry white wine
In a large sauté pan on med/high heat, add oil and garlic. Sauté for one minute. (Note: do not let the garlic brown.) Add the chopped tomato and cook down for another minute. Next, add the wine, mussels and clams to the pan and cover to let the clams and mussels steam open. This will take approximately six to seven minutes. Serve with crusty garlic bread on the side or over pasta. Garnish with fresh chopped Italian parsley.
Just in case you are looking for something a little different, why not try a paella?! This way, you can incorporate both clams and mussels, along with a variety of other seafood favorites as well!
Seafood Paella w/ Clams, Mussels, Shrimp and Fish– Recipe Courtesy of La Tienda
Check back with us on Monday for some of our favorite shrimp recipes and seafood trays available in the market!
The Euclid Fish Company