Seafood is my favorite, especially during the summertime. When I was younger I did not like clams, but that was because I had never tried them. Now, I love clams. One of my favorite ways to eat clams is Clams and Spaghetti. If you’re not in the mood for a pasta dish, these sautéed clams are so simple to prepare to go along with your dinner…and you probably have all or most of the ingredients in your kitchen.
Two weeks ago I posted about how I began training for the Philadelphia Marathon. I had planned to train for 18 weeks for the marathon and everything had been going great until last Friday. Todd and I were driving up to New York City for the weekend and I had some problems and we ended up calling for an ambulance. I’m not really sure exactly what’s going on but I know that it’s probably pretty complicated. So, needless to say, I will be taking a break from marathon training until I figure out what is going on. There are just so many different things it could be ranging from something minor to something that is very serious. So right now I’m taking a break from running and trying to stay positive as we get to the bottom of this.
On another note, Christina is practically finished with her first year of Physician Assistants school. She took her oral boards today and in a few weeks will begin her rotations. I know that is a big relief for her as she has been dedicating all of her time towards studying. Hopefully she can have life again at least for a little while!
Simple Sautéed Clams
This is a simple recipe for sautéed clams and requires minimal ingredients. I sort of made this up on the spot so I just estimated the amount that I used for each of my ingredients. Make sure to serve bread with this as you will want to soak everything up!
- 2 dozen littleneck clams
- 2-3 Tablespoons Olive Oil
- 5 cloves of garlic, minced (using more would just make it that much better)
- ~1/2 Tbl Crushed Red Pepper Flakes
- ~1/2 cup white wine
- ~1/2 cup fresh parsley, roughly chopped
- Soak clams in a bowl filled with water for about an hour to clean out any sand that may be in the shell, changing the water if the water gets sandy. After soaking, drain the clams.
- Heat the olive oil in a large pan over medium-heat. Add the garlic and the crushed red pepper flakes and saute for a few minutes making sure not to burn the garlic.
- Turn up the heat a bit and add the clams to the pan.
- Add the white wine and place a lid on the pan. Cook about 10 minutes until the clam shells open. Discard any clams that do not open.
- Mix in the parsley and place the clams and liquid in a serving bowl.