Linguine with Grilled Clams

Fresh clams.  Harvested in the mid-Atlantic states and off the coast of New England, they're at their peak (contrary to what we think about shellfish) in the months without an “R”, and  figure prominently in the dishes of the season:  baked, steamed,  stuffed, fried, sautéed, chopped, raw, and in chowder.  Good ones taste and smell like the ocean—both fresh and a little briny at the same time—the very essence of summer beachiness itself.

Hard-shell clams are all quahogs, though only the largest of the family go by the actual name:  the smallest are littlenecks, medium topnecks, then cherrystone clams, and the biggest are quahog/chowder clams. 

Because I’ve already confessed my dislike for whole belly clams…I just can’t…I’ve made them for us here in a way we can both enjoy them.  Grilled in the shell over mesquite charcoal, then chopped up in a simple butter, garlic, white wine sauce over linguine, there’s a subtle briny smokiness to this dish that gets woken up with a bright squeeze of fresh lemon at the end.  Serve it with crusty bread to soak up all the goodness, and a bottle of chilled white wine.  Labor Day’s right around the corner, let’s hold on to summer just a little bit longer :)

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(WHAT YOU WILL NEED) 

Serves 2

Approx. 2 dozen littleneck clams, washed and scrubbed

(any that are not closed should be discarded—better safe than sorry)

1 lemon

½ stick salted butter

Chicken broth

Dry white wine

Olive oil

Fresh Italian flatleaf parsley, chopped

3 or 4 garlic cloves, peeled and chopped fine

½ pound linguine

Sea salt/cracked pepper

Note:  I like to use mesquite charcoal, but regular is fine too

Heat charcoal and place clams on the hot grill.  The shells will probably still be a little wet from washing, so close the lid and let them steam for a few minutes until they open (approx 4-5 minutes).  Remove the open ones to a bowl, and give the ones that didn’t open a few more seconds under the lid—they may not have been on direct heat.  Check again.  If they still haven’t opened, throw them away.  

Bring your bowl in the kitchen and set it aside with a towel over it until the clams are cool enough to handle.  In the meantime, start your pasta and make your sauce:

opened, and in the bowl

Melt butter and a drizzle of olive oil over medium heat.  Add garlic and saute briefly, some white wine, some chicken broth (maybe ¾ cup of each—I like a wet sauce so play around with it), and the juice of half a lemon.   While it’s simmering nicely on the stove, take the clams out of the shells and chop them.  Add to the sauce and stir until all is heated through, salt and pepper to taste.   

When pasta is ready, add to pan and toss all together.  Place in bowl with a squeeze of fresh lemon, some sea salt to finish, and sprinkle with fresh chopped parsley.