Originally Posted by
violist
But putting the garlic and clams in at the same time is
likely to cause a less good-tasting dish. Don't listen to
the man behind the curtain: saute the garlic first in
ample oil. If you're worried about the stuff burning,
which you shouldn't, if you have any technique at all,
remove it with a slotted spoon and return it later when
all is nice and wet.
My point builds on this: nerd is correct. Nothing is worse than burnt or even browned garlic. It should be avoided at all costs. Any cook worth their salt will tell you that.
If I'm reading cordelli's recipe correctly, I see no way in which the garlic won't be rendered distasteful and browned. As cordelli stated, first the garlic is lightly browned in oil (already somewhat of a no-no). Then, as stated, the clams are tossed in and covered to cook/open them. That should take how long? My guess is roughly 4-5 mins. Sure, they will start to open and release their juices but that will take a bit of time too. Anyone who has sauteed garlic before knows how quickly it goes from perfect to 'oh ****'. Four-five mins of further sauteeing over a hot pan after already being lightly browned, I'm convinced, will burn the garlic.
I still stand by my earlier comment... Unless I misread or cordelli didn't explain it well, if one follows that recipe, their garlic will be effing burnt rendering the dish sub-par.