Manila Clams with Spaghetti


  • Manila clams (1 bag = 2.5 bls)
  • 1/4 cup white wine, plus more for the chef
  • 1 package spaghetti
  • 2 Tbsp olive oil
  • 2 garlic cloves, chopped
  • 1/4 cup chopped fresh Italian parsley
  • Red pepper flakes to taste


  1. It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them before cooking. You’ll receive a generous portion to account for any dead loss.
  2. Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.
  3. Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing before cooking is a good idea. Okay, now onto the cooking!


  1. Boil your spaghetti
  2. Put a nice big pot (with a lid) on the stove, heat it up then add your olive oil, swirl
  3. Briefly sautee the garlic and red pepper flakes for 1 minute, add white wine and clams, cover
  4. Shake the pan with the lid on (shake it mama, shake it!), and steam until your clams all open
  5. Add pasta, toss, plate, and garnish with parsley

From Seaforager.

Sausage Chowder


1/2 pound sausage
1/4 cup chopped onion
1/4 cup chopped celery
3 cups water
2 medium red potatoes, cut into 1/2-inch cubes
2 teaspoons chicken bouillon granules
1 cup frozen corn
3 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon pepper
1-1/2 cups 2% milk


  1. In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
  2. Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.
  3. Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.

From Taste of Home.

Linguine Carbonara


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 pound sliced bacon, cut crosswise into thin strips
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/2 teaspoon fresh-ground black pepper
  • 2 eggs
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt (optional)
  • 3/4 pound linguine
  • 2 tablespoons chopped fresh parsley


  1. In a small stainless-steel frying pan, heat the oil and butter over moderate heat.
  2. Add the bacon and cook until brown but not crisp, about 4 minutes.
  3. Add the garlic, wine, and pepper.
  4. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes.
  5. Remove from the heat.
  6. In a large bowl, whisk together the eggs, cheese, and salt.
  7. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
  8. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly.
  9. Pour the bacon mixture over the linguine.
  10. Add the parsley and toss just until mixed.
  11. Serve immediately with additional Parmesan.

From Food & Wine.