Aunt Patty’s famous fresh clams!

Sneak peak recipe!

• 4.25 lbs fresh clams

• Olive oil

• Garlic (a few cloves, minced)

• 1 onion, diced

• 2-3 small potatoes, cubed

• 2 carrots, sliced

• ½ stick butter

• Dry white wine (a few generous glugs)

• 2 cups vegetable stock

• A pinch of saffron

• ½ tbsp Italian seasoning

• Salt, to taste

• Linguine

• ½ cup reserved pasta water

• 1 lemon

• Crusty bread & parmesan (for serving)

1. Prep your ingredients. Chop all vegetables and aromatics. Rinse the clams well.

2. Start the pasta. Bring a large pot of heavily salted water to a boil. Cook the linguine until tender.

3. Build the broth. In a wide, deep pan, heat olive oil over medium heat. Add garlic, onion, potatoes, and carrots. Sauté for a few minutes until fragrant.

4. Simmer. Pour in the vegetable stock and let everything simmer together for a few minutes. Add the saffron and stir.

5. Enrich the broth. Stir in butter, wine, and Italian seasoning. Season with salt to taste.

6. Cook the clams. Once the butter has melted, add the rinsed clams. Cover and let them steam, stirring occasionally, until they open. (Discard any that don’t open—no forcing them!)

7. Finish the dish. Reserve ½ cup of pasta water before draining the linguine. Add the pasta water to the clam pot and stir.

8. Serve. Plate the linguine, ladle the clams and broth over top, and finish with a squeeze of fresh lemon. Serve with crusty bread and a sprinkle of parmesan.

Enjoy every last bite—preferably with good company, a glass of wine, and the sound of the sea nearby.