Steamed Clams with Almond and Parsley Butter and No Linguine

Name: Steamed Clams with Almond and Parsley Butter and No Linguine
Yield: 6 servings
Ingredients: 1/4 cup almonds, toasted; 3 tablespoons unsalted butter, softened; 1/2 cup loosely packed parsley leaves, finely chopped; 2 tablespoons cooking oil, olive or vegetable; 2 garlic cloves; Crushed red pepper flakes; 3 pounds small clams, such as Manilas or Littlenecks, well washed in cold water; 1/4 cup dry white wine; A great loaf of rustic bread

By Cal Peternell

October 1, 2018

Sometimes, mid-cooking, I like to jettison my plan and make a new, better plan. The trick is knowing when it’s better. I’m not saying I randomly hobble myself, cruelty-cooking-show style, it’s just that it’s exciting to change it up sometimes. And it surprises the family. Historically, some of the best jettison dinners at my house have started out as regular old pasta night and ended up as gather-around-the-skillet-with-bowls-and-bread night. This was one of those.

Recipe notes

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Oven-Fried Shrimp

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Green Curry Mussels

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Tortellini in Preserved Lemon Brodo

A quick-fix dinner thanks to store-bought tortellini and chicken broth.