Best pasta with clam sauce?
Jan 24, 2012 | 12:59 pm
#16
FlyerTalk Evangelist
Join Date: Nov 2009
Location: Earth. Residency:HKG formerly:YYZ
Programs: CX, DL, Nexus/GE, APEC
Posts: 11,079
Biggest mistake people make is cook the heck out of the clams. Steaming them until open is one sure way of overcooking.
Best to open the clam and cook the meat no more than a minute.
Best to open the clam and cook the meat no more than a minute.
Jan 24, 2012 | 7:34 pm
#17
In Memoriam
Join Date: Feb 2000
Location: Easton, CT, USA
Programs: ua prem exec, Former hilton diamond
Posts: 31,801
We're currently working on a couple of bottles we brought back from some old woman with some olive trees and a hand painted sign on a dirt road from our last trip to Italy. She's in the GPS for the next trip over.
In the US I've become real partial to a store in Sonoma, they make their own and do mail order. Figones of California. A few of the wineries we do business with make some good oils too, if I'm buying wine I may fill one slot with a bottle of oil.
In New York, Fairway has some very good oils and most are at reasonable prices (reasonable price is of course totally subjective), and the Olive Oil company in Grand Central has some good oils, but is way too pricey.
I prefer a very strong grassy peppery dark green cloudy oil, which can be very hard to find unless the place has a great variety of oils. There's just not a market for that in the US. It's an acquired taste that like many things may take some building up to, but find a place that has several different types and lets you taste them. At first the straw/grass/pepper may be a bit strong, but give it a few tries and you may find it's really worth the extra money.
In the US I've become real partial to a store in Sonoma, they make their own and do mail order. Figones of California. A few of the wineries we do business with make some good oils too, if I'm buying wine I may fill one slot with a bottle of oil.
In New York, Fairway has some very good oils and most are at reasonable prices (reasonable price is of course totally subjective), and the Olive Oil company in Grand Central has some good oils, but is way too pricey.
I prefer a very strong grassy peppery dark green cloudy oil, which can be very hard to find unless the place has a great variety of oils. There's just not a market for that in the US. It's an acquired taste that like many things may take some building up to, but find a place that has several different types and lets you taste them. At first the straw/grass/pepper may be a bit strong, but give it a few tries and you may find it's really worth the extra money.
Jan 25, 2012 | 7:28 am
#19
FlyerTalk Evangelist
Join Date: Oct 2005
Location: Somewhere between here and there...
Programs: WWF, Appalachian Mountain Club
Posts: 11,595
- The right type of clams (I prefer middle necks or cherrystones, wild, not farmed, and not processed) and they are fresh and juicy
- Spectacular olive oil
- strong flavored fresh garlic
- properly cooked pasta
- Prepared so the juice of the clams flavor the dish, not have the clams steamed over a pot releasing all their juice and placed on top of the pasta like so many places do it (so the idiot customer won't return it as tasting too "clammy")
And not to early for clams. Man, I'm hungry. My SO is vegetarian and even she wants this.
Jan 26, 2012 | 7:18 am
#22
Original Poster
Join Date: Apr 2009
Programs: DL Gold, IHG Plat
Posts: 198
- The right type of clams (I prefer middle necks or cherrystones, wild, not farmed, and not processed) and they are fresh and juicy
- Spectacular olive oil
- strong flavored fresh garlic
- properly cooked pasta
- Prepared so the juice of the clams flavor the dish, not have the clams steamed over a pot releasing all their juice and placed on top of the pasta like so many places do it (so the idiot customer won't return it as tasting too "clammy")
Jan 26, 2012 | 9:46 am
#24
In Memoriam
Join Date: Feb 2000
Location: Easton, CT, USA
Programs: ua prem exec, Former hilton diamond
Posts: 31,801
Because of the need some posters feel to argue the most simple of posts, I have deleted the way I make my clam sauce from this post. It was certainly not meant to bring on attacks implying I don't have clue what I'm doing. I don't feel it's worth the hassles, and in the future should somebody come across it I don't see the need for what has to be one of the stupidest discussions on Flyertalk to be brought back to the top of the list.
It really sucks that some people feel the need to get personal, it is what it is.
Last edited by cordelli; Jan 31, 2012 at 6:26 pm
Jan 28, 2012 | 8:20 am
#25
Original Poster
Join Date: Apr 2009
Programs: DL Gold, IHG Plat
Posts: 198
cordelli, glad to have inspired what sounds like a great meal. Thanks for the step-by-step instructions.
I still wouldn't mind restaurant recommendations for pasta with clams, though, for when I'm traveling.
I still wouldn't mind restaurant recommendations for pasta with clams, though, for when I'm traveling.
Jan 28, 2012 | 9:21 am
#26
Join Date: May 2005
Location: PIT/CNX
Programs: UA dirt... and btw, THE innovator of the phrase 'gate lice'. Yeah, that's right.
Posts: 2,874
In a deep skillet (or any pan the clams will fit into you can cover) while the pasta is cooking, I sauteed some hot pepper and pressed fresh garlic. Just enough oil so that they didn't stick, until the garlic started turning light brown.
I put the clams into the skillet without adding anything else to it. Sometimes we add a half cup of wine but didn't feel like opening a bottle last night. Cover it, and wait for the clams to release their juices and start opening. Remove them as they open to a dish or whatever. As soon as the heat gets to them they will start releasing juice, which will boil and steam to help them open.
I put the clams into the skillet without adding anything else to it. Sometimes we add a half cup of wine but didn't feel like opening a bottle last night. Cover it, and wait for the clams to release their juices and start opening. Remove them as they open to a dish or whatever. As soon as the heat gets to them they will start releasing juice, which will boil and steam to help them open.
Saute the hot peppers then add the garlic and clams at the same time.
Jan 28, 2012 | 10:08 pm
#27
Suspended
Join Date: Jan 2010
Location: Calgary, Alberta
Programs: Hyatt Diamond, Fairmont Platinum, Aeroplan Diamond, HHonors Gold, SPG Gold
Posts: 18,686
Jan 30, 2012 | 8:18 am
#28
In Memoriam
Join Date: Feb 2000
Location: Easton, CT, USA
Programs: ua prem exec, Former hilton diamond
Posts: 31,801
If you want to add the garlic later, go ahead, there's no clam police.
I'll continue to cook it the way I have for ages, never once having the garlic "burnt to hell"
Jan 30, 2012 | 2:03 pm
#29
Join Date: May 2005
Location: PIT/CNX
Programs: UA dirt... and btw, THE innovator of the phrase 'gate lice'. Yeah, that's right.
Posts: 2,874
Simply made an observation on your method and commented upon it. Chill a bit, eh?
Jan 30, 2012 | 8:40 pm
#30
In memoriam
Join Date: Mar 2000
Location: IAD, BOS, PVD
Programs: UA, US, AS, Marriott, Radisson, Hilton
Posts: 7,203
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.
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.