Who is it that you cook for on a regular basis?
Your husband … your girlfriend … your parents … your dog … yourself …
Well, this question might not be applicable if you cook for yourself. Hang with me for a minute. If you’re cooking for yourself, I get that there are pluses and negatives. A negative might be that you have too many leftovers, or that you get lonely on occasion. The big positive I see is that you get to cook for you. Your own taste buds, your own texture preferences, your own everything.
The reason I ask is that, many of you know by now that Daniel is the person I cook for everyday. When you’re in a situation like this, you tend to get stuck making their favorite things all the time. Or at least, if you’re a crazy person like me and don’t repeat dishes very often because there are always 658523 new dishes you need to try at any given moment, you get stuck repeating their favorite things more often than anything else. Now, this is only if you really love this person … though if you don’t, why are you cooking for them in the first place? 
I say “get stuck” with a smile, because in truth, nothing makes me happier than cooking one of Daniel’s favorite dishes for him. I also say it with just.the.slightest sigh when speaking about clam sauce, because it’s one of his favorite dishes that I’ve never really gotten into.
Until now, that is.
I’ve discovered the secret ingredient that takes clam sauce from ordinary to orgasmic – and guess what it is, friends?
Perhaps I shouldn’t have given it away in the title of this post … but yes, it’s BACON! The superpower-ingredient that takes most dishes from ordinary to orgasmic. It’s not rocket science, I am aware.
The other key move here includes using fresh clams (duh), and the very best versions of your standard ingredients like butter and pasta. There’s nothing fancy about clam sauce, until you break out the European butter. 
It goes without saying that Dan’s mind was blown when he tasted it. And yes, he did proclaim – as he frequently does – that this was the best clam sauce he’s ever had in the world, period. This time, though, I have to say … I kind of agreed. I think it’s safe to say that I’ll now happily make clam sauce anytime.
Or at least, when I’m not busy with one of those 658523 new dishes on my list.
- ¼ pound applewood-smoked bacon, chopped
- 1 pound high-quality linguine {I like De Cecco; fresh is ideal}
- 2 tablespoons extra-virgin olive oil
- ½ large onion or 1 small onion, chopped
- 2 – 3 shallots, chopped
- Kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 10 cloves garlic, thinly sliced
- 1 cup clam juice {I like the Bar Harbor brand}
- ½ cup dry white wine
- 2 pounds fresh live clams, scrubbed and soaked in salted water for at least 30 minutes
- ½ stick (4 tablespoons) European butter {or regular}
- Juice of ½ a large lemon or 1 whole small lemon
- ¼ cup fresh chopped parsley
- Cook bacon in a large, heavy skillet over medium heat until crisp. Remove and drain on paper towel-lined surface.
- Meanwhile, cook linguine until al dente (as directed on package). Drain, reserving ½ cup cooking liquid, and return pasta to the pot; add the cooking liquid back into the pot and give it a toss. Set aside.
- Add oil to bacon fat. Add onion and shallots to the skillet and sauté for 3 or 4 minutes, until soft. Add a generous pinch of salt along with the oregano and red pepper. Add garlic, and cook for another minute. Add clam sauce and white wine and let it reduce just slightly – about 2 or 3 minutes. Add clams, cover, and cook just until they open, shaking the pan a couple of times, for about 5 minutes.
- Remove from heat and stir in butter, lemon juice, and parsley. Taste and add more salt if needed. (You can also add more red pepper flakes for extra heat.) Serve and enjoy!
One of my favorite dishes but I do it without the bacon (no pork) and with a white wine-butter sauce. Now I am craving it!
Alyssa (Everyday Maven) recently posted..The Food Matters Project: Chocolate Cherry Crunch Bites
Everything’s better with white wine + butter!
I will be making this as Sunday dinner this week! Thanks for an update to one of my favorite classics!
You’re so welcome, Samantha! Let me know what you think.
This is definitely one of my FAV things to order when I go out to eat…Now I can make it at home?? Yes, please!
Thank you for making/sharing! xo
E
I say we make our own restaurant night at home … Love! xxSAS
I cook for my boyfriend pretty much every night (unless I’m ultra lucky and he swoops me on a dinner date!) – we get stuck in “favorite food” ruts too! But we both agree everything is better with bacon, so I’ll definitely be giving this a try!!
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