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

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.