Here's a recipe you can use to give your "Jersey" clams a delicious Italian twist!
New Jersey is truly a remarkable state. It's so diverse in natural resources. One renewable and abundant resource is our shellfish. What kind of shellfish? We have clams (hard and soft), mussels, oysters, scallops, (bay and sea), welk's (conch-like), crabs (hard and soft). All are available, with the appropriate license and a short drive from anywhere in New Jersey.
Some can be eaten raw. Others must be cooked.
The one rule you'll need to remember about shellfish is "MAKE SURE THEY ARE ALIVE". Clams, oysters and mussels that are open and don't close when touched, crabs that are limp and don't move, or any fish that has an unpleasant or ammonia smell MUST BE DISCARDED! There are NO exceptions to this rule. When in doubt, throw it out.
by Mike "Cuzzy Boy" Melchionne
CLAMS IN WHITE SAUCE WITH LINGUINE
6 Little Neck Clams (per person)-(wash/scrub the outside of the clams to remove mud or sand)
Enough water to almost cover the clams
¼ cup of white wine (the cheaper the better!) per every cup of water
½ teaspoon of oregano (per 6 clams)
½ teaspoon of parsley (per 6 clams)
1 clove of garlic (per 6 clams) more or less based on your preference
A pinch of red pepper flakes (optional)
1/3 of a lb. of linguine (per person)
2 pieces (1 isn’t enough) of hard crusted Italian, Portuguese, or fresh baked bread
Fresh grated regiano or parmigiano grated cheese
Put all the ingredients into one large pot double the ingredient's volume. (iF frying pan is large enough!)
Be careful the liquid expansion doesn’t overflow when heated. Heat on a medium flame until liquid boils. Cover and cook until all the clams open. Usually takes about 12 minutes or so.
In a separate pan boil water and cook the linguine ("al dente": to the tooth, firm to the bite)
When both are cooked, mix in one pan gently folding everything together.
Sprinkle with some cheese.
Add a pinch of parsley per dish.
Ladle some "gravy" (Yes the "juice"...) on top.
Mangia!
