- 1 cup dry white wine
- 1 1/2 pounds mussels
- 1 1/2 pounds small clams,
- 4 shallots, finely minced
- 3 tablespoons Sherry vinegar.
- In a six-quart Stainless Steel pot, combine the wine, mussels and clams and bring the wine to a boil over high heat.
- Cover and cook just until the mussels and clams open, about five minutes. Do not overcook.
- Remove from the heat, strain and reserve the liquid.
- Discard any mussels or clams that do not open.
- Arrange the mussels and clams in a shallow bowl large enough to hold them comfortably.
- In a small saucepan, combine the strained cooking liquid and the shallots and cook over high heat just until the shallots are soft, about five minutes.
- Add the vinegar, cook one more minute, then pour the sauce over the mussels and clams and toss.
- Chill for several hours and serve with plenty of bread and white wine.
- 3 pounds Manila Clams
- 1 pound Linguini
- 4 oz. thick-cut bacon, cut into chunks
- 2 T. olive oil
- 5 cloves garlic
- 3 chopped spring onions or scallions
- 2 T. finely chopped parsley
- 1 T. finely chopped dill or fennel fronds
- 1/4 cup dry white wine or dry sherry
- Salt and freshly ground black pepper
- Set a large pot of heavily salted water to a boil.
- Chop garlic roughly and combine with the chopped green onions.
- Heat a large saute pan with a lid over medium heat and add the olive oil. Add the chunks of bacon and cook slowly until they are getting crispy, but not quite done.
- Add the chopped garlic and onion and stir well to combine. Cook for 3-4 minutes. Sprinkle a little salt over everything.
- Put Linguini in boiling water.
- Turn the heat up to medium-high in your saute pan and add the white wine or sherry, half the parsley, half the dill and all the clams. Shake the pan around to combine things, then cover it closely. When you see the wine boil, turn the heat down to medium-low.
- Remove lid after 5 minutes: Once the clams are all opened up (or at least most of them), turn the heat off and cover the pan until the pasta is ready.
- When the pasta is done, add it to the clam sauce and toss everything to combine. Add the rest of the parsley and dill and serve with ground pepper.
Mussels and Clams Recipes
Please enjoy the recipes we have collected below. Keep in mind as with any recipe, feel free to modify it to meet the needs and tastes of your own family. You can view more seafood recipes here.