Clam Spaghetti

Tuesday, 2 June 2020

Yesterday I let Savannah choose what we would have for dinner. We walked by the Publix seafood case, and she made me stop. She wanted some clams. I almost told her to choose something different because clams are intimidating. I had some seafood spaghetti at a restaurant that was incredibly gritty and inedible. I was really nervous about a repeat of that meal. Since Savannah had been asking for clams for a few weeks, I agreed to take on the challenge of the clams. Boy am I glad I did!

It took longer than I had expected to clean the clams, but it was definitely worth eating a late dinner. To clean the clams, I soaked them in cold, salty water for 20 minutes in the refrigerator. I then placed the clams in another bowl of cold salty water for 20 more minutes in the refrigerator. I repeated this process 2 more times. After soaking them for the last time, I gave them all a good rub under running water before putting them in my trusty cast iron pan. The clams were not gritty, and were incredibly delicious!

To go with our clam spaghetti, I also made a quick cucumber, onion, and tomato salad. This salad reminds me of my childhood. My mom used to make it when I was a kid. I remember sneaking into the refrigerator to sneak bites of the vinegary onions. My mom made her own vinegar dressing, but I use Italian dressing. Both ways are fantastic. 

To make the cucumber, onion, and tomato salad, I sliced:5 Roma tomatoes, 1 cucumber, and 1 small sweet Vidalia onion. I put all the slices into a Tupperware bowl, poured half a bottle of Italian dressing on top, closed the lid, and gave it a good shake to ensure everything was coated with the dressing.

For the clam spaghetti, I chopped up 6 cloves of garlic and a small onion. I poured about 1/4 cup olive oil into my cast iron pan and heated it over medium-high heat. Once the oil was hot, I added the garlic, onion, and a tablespoon of anchovy paste. I cooked it until the onions were soft. I then added 8 ounces of clam juice, a tablespoon of Italian seasoning, clams, and peeled, deveined shrimp. I cooked everything until the clams opened up and the shrimp was pink. I added the pasta and 1/2 cup of the pasta cooking water. Then I tossed everything together, plated it, and served it up. This dish was a hit!


  1. This looks so yummy Jessica!! It makes me wish I could eat clams lol :)