So it seems that clams are now on our weekly shopping list. They are very reasonably priced ($10 for approximately 50 clams), simple to prepare, and are perfect for weekends when we’re busy running around to farmers markets, gardening, running, and enjoying those rare moments when we don’t have to work. While Oyster Bill’s original recipe is still one of my favorites, we’ve been enjoying a little bit of experimentation lately. Today’s recipe adds some tender green garlic to the mix and uses the sauce as a topping for some fresh pasta. The inspiration for today’s recipe came from Mark Bittman, but I switched it up just a little bit.
I got the clams from Taylor Shellfish (of course). The green garlic was from Alm Hill Gardens (one of the farms operated by Growing Washington). I used an inexpensive Washington white wine and some homemade fettucine. We’ll talk more about homemade pasta soon.
Clams with green garlic and butter
- 2 pounds of clams
- 2-3 Tbsp of butter
- 1/2-1 cup white wine
- 1 bunch (about 5 stalks) of green garlic
- Salt and pepper
- Pasta (or rice)
Wash the clams in a colander to remove any grit. Finely chop the green garlic.
Melt the butter in a large saucepot and add the green garlic. Cook the garlic until fragrant, at least 5 minutes.
Add the white wine. After a minute or two, add the clams.
Cover and cook for 5-7 minutes, stirring occasionally. When all of the clams have opened, use a slotted spoon to remove the clams to a separate bowl.
Serve the sauce over fresh pasta or rice and enjoy.
Chef’s Notes: These were great. The green garlic has a very mild flavor. Imagine taking garlic and diluting it, and softening it, while keeping the essence of the flavor. That’s green garlic. When you’re looking for green garlic though, don’t be surprised if it isn’t actually green. Much green garlic is actually reddish, at least towards the tips. My only suggestion for this recipe is adding a little heavy cream to the white wine and garlic sauce after you’ve removed the clams. This will thicken the sauce a bit and help it stick better to the rice or pasta.
Wow–this looks great! My daughter is literally dancing around the kitchen at the prospect of making these–thanks for the recipe
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Lovely stuff – I too am just really enjoying the local clams at the moment – I get mine from Mutual Fish, rather than Taylor’s though.
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