#freshclams

A rich and hearty clam chowder inspired by Emeril Lagasse, perfect for the fall season with a creamy base and chunks of fresh clams.

Ingredients: 2 cups chopped onions. 1 cup chopped celery. 1 cup chopped leeks. 1/4 cup chopped garlic. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 1 quart clam juice. 4 cups peeled and diced potatoes. 1 teaspoon dried thyme. 2 bay leaves. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 cups heavy cream. 2 cups half-and-half. 4 cups fresh chopped clams. 1/4 cup chopped fresh parsley.

Instructions: In a large pot, saut onions, celery, leeks, and garlic in butter until softened. Stir in flour to make a roux, cooking for 2-3 minutes. Gradually whisk in clam juice to avoid lumps. Add potatoes, thyme, bay leaves, salt, and pepper. Simmer until potatoes are tender. Stir in heavy cream, half-and-half, clams, and parsley. Cook until heated through. Remove bay leaves before serving.

Prep Time: 20 minutes

Cook Time: 30 minutes

Linguine con Vongole is a classic Italian pasta dish featuring linguine and fresh clams cooked in a flavorful garlic and white wine sauce. It's a simple yet elegant dish that highlights the natural sweetness of the clams.

Ingredients: 350g linguine pasta. 1kg clams, scrubbed. 4 cloves garlic, thinly sliced. 1/4 cup extra-virgin olive oil. 1/2 cup dry white wine. 1/4 cup chopped fresh parsley. Salt to taste. Freshly ground black pepper to taste. Red pepper flakes optional.

Instructions: Follow the directions on the package to cook the linguine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and cook it until it smells good. Put clams and white wine in the pan. Put the lid on and cook for about 5 to 7 minutes, or until the clams open. Get rid of any clams that haven't been opened yet. You can add salt, black pepper, and red pepper flakes to the clam mixture if you want to. Put the cooked linguine in the pan with the clams. Add everything to the bowl and mix it well. Put some chopped parsley on top of the pasta and mix it again. Serve Linguine con Vongole hot, and if you want, top it with more parsley.

Prep Time: 15 minutes

Cook Time: 15 minutes