There are many different types of clams, with some having a very distinct strong flavour. White Clams are prized for their mild flavour and delicate texture, making them suitable for a wide range of pallets. As an appetizer, white clams paired with a white wine, fresh herb butter sauce is a match made in heaven. I also like to use them with pasta dishes to help add a touch of elegance to the presentation. Our Mirabel White Clams in the shell are fully cooked and thoroughly cleaned, so you can simply heat and serve. Where were these clams when I was an apprentice? Oh, how I miss hunching over the kitchen sink scrubbing the grit off each clam shell.

Check out this idea! It’s a creamy clam linguini that uses our fully cooked White Clams and our Sea Watch Breaded Surfer Clams. I will not comment on calories, only the taste my friends. During these long winter months when comfort food reigns supreme, this dish will have them coming back for more.

I think we all understand the importance of cooking pasta to al dente. One trick I’ve learned over the years is to never place your cooked pasta in an ice bath or run it under cold water to cool it down. This washes away the surface starch, which will effect the way the sauce binds to the pasta. Toss the cooked pasta with a bit of olive oil and allow it to air cool naturally, before placing in the fridge.

In the recipe I’ve described the white sauce as Béchamel, but the secret is to use 35% cream instead of milk. A good white sauce should coat the back of a ladle. My standard recipe is 1 litre of heated 35% cream added to a roux consisting of 4 tbsp. butter and 4 tbsp. flour.

I like to thaw the Clams out before using them. This allows me to control the amount of natural clam juices that I’m adding to the dish, and also reduces the heating time. They come in convenient 1 lb. vacuum-sealed packages.

This is where all the magic happens! Fresh minced garlic (not that pre -chopped stuff) and diced shallots, clam juices (each bag contains natural clam juices), lemon juice and white wine. Let this reduce a bit then add in your white sauce.

When I add in the Clams I do not toss them with the pasta. I just push the pasta to one side and the clams to the other. The shells are delicate and the clams fall out of the shell easily.Take care at this stage. When it's time to plate, arrange the white clams around the pasta and top this bad boy with a 4 oz. portion of our Crispy Surfer Clams. The Surfer Clams offer a nice comforting twist to this classic dish. Our Surfer Clams are a proud product of Canada and Ocean Wise approved. Recipe can be found here

Until next time… Stay hungry my friends!