Linguini with Bacon Clam Sauce

Remember this? We came back from the Oregon coast with another year's supply of clams thanks to the Big Guy and his secret Waldport honey hole. I particularly love the gaper clams because by the time I get to them, they've been cleaned to a pristine form and there's no yucky yuck to deal with. The long neck you're looking at on the clams yields the most amazing meat once it is cleaned and skinned. 

Seven ounces of the lovely things were chopped up and went into this invention from JBug's Kitchen. Should I call it an invention or an innovation? We happen to love the flavor of clams casino in no small part due to the bacon and since I had some oil packed sun dried tomatoes and our basil is still going ballistic I added that too and came up with a sauce to beat all others. Topped with some spiced up bacon flavored french bread crumbs, this one's worth another go 'round in the not too distant future. 

Linguini with Bacon Clam Sauce (an original from JBug’s  Kitchen)

4 slices bacon

2 slices fresh French bread

1/4 teaspoon red pepper flakes

Salt and coarse ground black pepper

1 tablespoon butter

1 tablespoon oil from sundried tomatoes

2 cloves garlic

7 ounces chopped uncooked clams

1/2 cup white wine

1/4 cup oil packed sundried tomatoes, chopped

3/4 cup heavy cream

1/3 cup fresh parsley, chopped

1/3 cup fresh basil, chopped

1/4 cup freshly grated parmesan cheese

6 ounces linguini, cooked to al dente per package directions (reserve 1/2 cup pasta cooking water)

Heat a large sauté pan over medium heat and cook bacon slowly until crisp. Move bacon to a paper towel to drain; reserve bacon fat in pan. Place French bread into a food processor and process to coarse crumbs. Add crumbs to reserved bacon fat in sauté pan and cook, stirring often until a rich golden brown. Season with red pepper flakes and salt and pepper. Remove to a bowl. Wipe sauté pan clean.  

Heat butter and oil over medium heat in sauté pan and add garlic. Cook, stirring constantly for 10 seconds. Add chopped clams and white wine. Cook for 1 minute until clams are opaque. Add sundried tomatoes, cream and bring to a boil, reduce to high simmer and cook for 1 to 2 minutes, until slightly thickened. Add al dente pasta to pan along with half the parsley and basil. Cook over medium heat, stirring constantly to allow pasta to absorb sauce. If it gets to thick, add reserved pasta cooking water. Crumble bacon and add to pasta along with parmesan cheese. Toss to coat. Move to a bowl and garnish with remaining parsley and basil. Top with browned bread crumbs. Serves 4. Download Linguini with Bacon Clam Sauce

A year ago - Pork and Apple Pie

Comments

[Lea]

I still can't get over how big those clams are! And another beautiful dish - nice job there June!

[June]

Lea - I know, they're massive things aren't they. The meat can be really tough if it isn't either chopped quite fine, or pounded to tenderize, but it makes great clams strips, pasta or chowder.

[Mary from Apron Strings & Wedding Rings]

Sweet Jesus & the BIG GUY! I have NEVER seen clams like those in Boston or any part of New England!!! However, I'm willing to try the smaller clams as they are less intimidating :o)) HUGS, Mary L.

[June]

Mary - you're free to argue this, but everything's better in Oregon, ya know? LOL

[Tall Clover Farm]

This is a clam recipe I can really dig! ;-)
I've never seen these clams before but look forward to trying this recipe with razor clams.

[June]

Tom - Good one! BAAAhaha "snort"... "clam recipe I can really dig"! Gapers are Oregon's version of the Geoduck though smaller of course. You need a big shovel, tall bucket with the bottom taken out of it and a REALLY long arm to get them just so you know for when you come visit us ...hint, hint!

[Lorraine]

June, I for one will be agreeing with you about Oregon. As for this JBugs original recipe...bacon and clams... there is just no way to go wrong.

[June]

Thank you Lorraine. I love to be agreed with - LOL. By the way, my Big Guy just finished smoking 15 pounds of bacon we had curing in the refrigerator all last week. He used maple this time for smoke and it is absolutely incredible!