Clams two ways: one bag of clams is a bit much for our small family, so we split it into two nights. Both are one pot meals, both delicious.
Night one: spaghetti and clams
Steam clams in garlic, olive oil and white wine. DON'T add salt! The clams release plenty. Serve over spaghetti with flat leaf parsley. We also softened some ribboned kale in the cooking juice to add to the pasta.
Night two: South East Asian style clams with slurpy noodles
Steam clams in chicken broth, Panang red curry paste, galangal, lemongrass, sliced garlic, a small handful of brown sugar, scallions, lime zest and juice, and a can of coconut milk. Remove the clams. Add to the pan some veggies (we did peas, green beans, shaved fennel and edamame). Remove veggies and add noodles. We did Korean sweet potato noodles. I know it's not traditional but it worked great. Garnish with sliced scallions and basil. I'm winter we'd add more broth to make this a noodle soup.
Extra tip: we keep sliced galangal, lemongrass and kafir lime leaf in little packets in the freezer in case we feel like making something like this. Otherwise we wouldn't have those ingredients on hand. Same with the chicken stock.
#dinner #seafood #summer