goodness, this stuff is excellent!!!! I love it! A squeeze of lemon, a
teaspoon of black pepper, 6 pinches of salt, a teaspoon of MSG, and
RARARARARRARARRR!!!!!!!!!!!!!!
If you love the taste of clams but don't like their texture then you might
want to try making a quick white sauce for a delicate pasta like fedellini
or vermicelli:
1) Make a white roux with a couple of tablespoons of sweet butter and one
tablespoon of flour in a saucepan over low heat until you just begin to
smell the flour and before it begins to take on any color. It'll be a thin
roux, and it may take a few minutes over very low heat, but you don't want
to rush this, as any color imparted to the roux means that some
carbonization has occurred, and that will destroy the intended taste of the
sauce.
2) Whisk in some clam juice until you have a slightly thick but smooth
liquid. Once it's quite smooth, whisk in a good splash of dry white wine
and some more clam juice until the liquid is somewhat thin. Cook for a
couple of minutes while whisking over low-medium heat until it thickens a
bit.
3) Finish the sauce with a bit of cream. You won't need much because most
of your thickening was done with a roux. Just two or three tablespoons of
cream should do, then continue cooking a minute or two until the sauce
thickens to your liking.
4) Season with kosher salt or sea salt and freshly ground *white* pepper
(the subtle nutmeggy overtones of white pepper really work well with the
taste of clams).
5) Toss with either cooked fedellini or vermicelli, and grate some parmesan
reggiano on top.
Enjoy! :)
Respectfully,
Adam Phillip Churvis
Member of Team Macromedia
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