When I was in New Jersey, I made this dish for my mom. You can tell that the clams were Jersey clams (Cherrystones) because of their large size.
In Hawaii, the only fresh clams available are the tiny Manila clams.
The following is the recipe:
Photo by Esther G.
2 cans of minced or chopped clams
3 large garlic cloves, minced
1/4 cup white wine
1 dozen Cherrystone clams or 24 Manila Clams (washed and ready to cook)
1/4 cup minced Italian parsley
Salt and Pepper to Taste
1 lb. Linguine, cooked and hot
2 Tablespoons Extra Virgin Olive Oil
Heat a skillet over medium heat. Add the olive oil and garlic. Brown the garlic, making sure not to over-brown or burn. Add the clam broth from both cans to the skillet, along with the white wine. Simmer until it boils. Add the minced or chopped clams and the fresh clams. Cover and simmer over medium heat until the fresh clams open. Discard any clam that do not open after a few minutes in simmering sauce. Season to taste and add the parsley. Serve over cooked linguine. Serve immediately.
Hawaii Food Bank’s Senior Farmers Market Nutrition Program - The Hawaii Farm Bureau is happy to announce that our Oahu farmers markets are participating in a Hawaii Foodbank’s Senior Farmers Market Nutrition Program....
7 years ago