When I had clams in my youth they disappointed.
Tough, stringy, and overcooked.
Continuing the theme the first time I had great ones was in San Sebastian, Spain. Creamy and with a depth they were properly cooked. A revelation.
But my go to comfort form of this dish is a modified version of the French Laundry and Thomas Keller’s sauce.
Creamy, delicious, and probably terrible for me. But who cares! I adore it.
There are four parts to this. But worry not they’re super simple when done in order. They are in order: garlic puree prep, pasta prep, clam prep, make sauce.
|Garlic Puree Prep:|
|5 oz garlic cloves peeled|
|1 1/2 tablespoons butter|
|1 teaspoon salt|
|18 Littleneck clams|
|2 cloves garlic, crushed|
|1 large shallot sliced|
|2 sprigs thyme|
|2 small bay leaves|
|1/2 cup dry white (my go to is Sauvignon Blanc)|
|1 tablespoon roasted garlic puree (you just made this)|
|reserved clam cooking juices|
|12 Tablespoons butter, unsalted, cut in to 1/2 inch pieces|
|few drops white wine vinegar|
|And of course the pasta, I make mine fresh.|