Although we went out in low tide, we still had to get chest deep in the water to find a sandy spot to scrape the bottom of with our toes. We found about 6 empty shells or rocks for every intact clam. We were out for more than an hour, shoulders sunburned and toes scraped, nearly...
Slice and cut on the bias into halves and clean off the stomach part. While you can eat thesurf clamswhole, forbetter absorptionof the spicy dressing it isbestto cut the clams in half Place the clams and lime slices in ice water for 5 minutes. By placing the clams with lime slices ac...
Leftovers can be stored in anair-tight containerin the fridge for up to 3 days. Any longer than that, and things start to get funky. We do not recommend freezing this dish. To reheat: You can microwave the pasta for about 2-2.5 minutes. I like to add a teaspoon or two of water ...
Heat the oil in a 6-quart saucepot over medium heat. Add the fennel, garlic and red pepper and cook and stir for 2 minutes. Add the stock and wine and heat to a boil. Increase the heat to medium-high. Add the clams to the saucepot. Cover and cook for 5 minutes or until the c...