Time and time again, as much as I eat fabulously at restaurants and everywhere in between, sometimes I do enjoy cooking a great, simple, and fabulous meal at home. I scrolled past an amazing photo of fresh clams on Bon Appetite's Instagram account one afternoon and instantly I wanted the classic spaghetti with clams meal for dinner. This recipe is quick and easy and highlights pure simple fresh ingredients. It also teaches you that you don't need a lot to make a delicious sauce. Once I mastered the butter + pasta water sauce Ive been eating fabulously ever since!
Spaghetti with Clams
5 dozen fresh clams, various sizes
12 cloves of garlic, peeled and sliced
4 strips of bacon, diced
1/2 onion, small diced
1c. white wine
1c. clam juice **
8T + 2T. butter
1/2 bunch fresh parsley
zest of 1 lemon
Bring a large pot of salted water to a boil for pasta. Rinse clams under cold water removing any excess sand and separate 1/2 of the clams. In a medium pot with a lid place half of clams and a small amount of water over medium heat. Cooks clams until open. Remove cooked clams and allow to cool. Strain remaining liquid through a coffee filter and set aside. Remove meat from cooled clams and set aside disregarding empty shells. In a large sauce pan, render bacon for 5 minutes and add garlic and onions. When onions begin to soften add white wine, reserved clam juice and remaining uncooked clams and cover with a lid. While clams are cooking, cook pasta as preferred. When sauce has reduced slightly and clams are opened, add reserved shelled clams, cooked pasta and a ladle of hot pasta water, tossing in sauce and seasoning with salt and pepper to taste. Finally add remaining 2T of butter, chopped parsley and lemon zest. Toss and serve immediately.