Posted in Fish, Pasta dish

Clammy


Yesterday our friends gave us extra live clams that they did not use from Sunday.  I was worried that they would die overnight (something no-one wants to experience) so I dropped them into a big pot, added beer and wine and cooked them.  I figured that I’d come up with some idea for dinner tonight.  As a result, clams became the inspiration for tonight.

I love clams casino but the clams I cooked last night were way too big.  Generally speaking, the bigger the clams, the tougher they get.  I looked to see what normally goes in clams casino, used a lot of the same flavors and came up with this idea.  Unfortunately, I am not sure how my family liked dinner because I rushed out of the house for an appointment as soon as Dean arrived home. 

Enjoy and happy clamming!

Penne with Clams Casino Sauce

Serves 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

24 large clams

1 bottle (12 ounces) beer

1 cup (8 ounces) white wine

4 slices turkey bacon – chopped

1/2 cup minced onion

1/4 cup chopped celery

2 cloves garlic, minced

2 cups reserved clam liquid

1 cup water

1/2 teaspoon dried oregano

2 tablespoons chopped parsley

1/4 teaspoon paprika

1 (14.5 ounce) box of penne pasta

¼ cup Italian style bread crumbs

2 tablespoons grated Parmesan cheese

Directions:

  1. Place clams in a deep saucepot.  Add beer and white wine and bring up to a boil on high heat.  Cook clams until they are opened.  NOTE: If 1 or 2 do not open, discard.
  2. Remove clams from pot and cool to room temperature, reserving 2 cups of the liquid.
  3. Remove clams from their shells, discarding the shells, and chop the clam meat.  Set clam meat aside.
  4. Heat large sauce pan on medium high heat, spray with cooking spray and add chopped bacon.  Cook bacon until browned.  Reduce heat to medium, add onion and cook about 5 minutes until soft.  Add celery and cook an additional 5 minutes.
  5. Add garlic, cook for 1 minute then add the reserved clam liquid, water, oregano, parsley, paprika and chopped clam meat. 
  6. Lower heat and simmer for about 20 minutes until clams are tender.
  7. While sauce is simmering, cook penne as per the package directions.  Drain and rinse.
  8. Add penne to the sauce pan with bread crumbs and stir.  Remove from heat, spoon into serving platter, sprinkle parmesan cheese on top and serve.

Estimated Values per serving:

Calories  = 165                                             Fat = 4 grams