🔕 🔔

My Basket ()

All questions

A question about a recipe: Clams with Cream, Farro, and Baby Kale

E7eeaa9b 2c34 4dd9 9220 4da527a4a5fe  all about clams food52 mark weinberg 14 07 01 0570

I have a question about the recipe "Clams with Cream, Farro, and Baby Kale" from cheese1227. This looks so delicious and I hope I can find some great clams and try this tomorrow night for dinner. My local store is likely to only have one type of clam so I won't need to cook separate sauces for two different types. My question is whether it is okay to combine all the ingredients in one pan to cook just one type of clam? Or, do I need to split the clams between two pans with the two different broths/sauces? Thanks!

asked by NotTooSweet over 1 year ago
3 answers 348 views
730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

I would definitely just cook everything in one pan. Just an aside...6 clams per person would not be enough for anyone I know. The recipe serves 4. In my house, I would double the amount of clams. Maybe I'm clam greedy. :)

1d62ebae 6895 4256 b6ed 0d45e8715533  15078646 10100195348252879 7460880291999119952 n
added over 1 year ago

Thanks Susan! I thought one pan would be fine but always appreciate a second opinion. And thanks for the suggestion about buying extra clams. I'm quite sure my husband could eat close to a dozen all by himself :). Thanks again and Happy New Year!

E7de47cd 9d33 416b 84d2 56b51801a7d6  christine 28 small 1
added over 1 year ago

If you are using full fat cream, you've got no issues. It won't break on you during the boiling process. But if you are lowering the fat content in anyway -- like with half and half -- then hold off adding the dairy until after your clams have opened.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.