Linguini or Spaghetti noodles will also work well.
3 tablespoons butter
1 medium sized shallot, thinly sliced
4 cloves garlic, chopped
1 cup crème fraiche or sour cream
1 cup dry white wine
1 tablespoon fresh thyme leaves
1 teaspoon chopped fresh tarragon (if using dried herbs, use 1/2 of the amount)
¼ cup grated Parmesan cheese
2 pounds scrubbed fresh clams, which have been allowed to “spit” in water so they are grit-free.
Prepare a large saucepan of salted water for cooking pasta. If using dried pasta, bring water to a boil and put pasta in to cook at the same time as you begin melting butter to prepare clams.
If using fresh pasta, bring water to a boil and then allow it to gently simmer until you need to bring it back up to a boiling point.
In another medium to large sized saucepan, melt butter, when melted, add shallots and sauté over medium heat until tender. Add crème fraiche, wine, ½ of the herbs and ½ of the garlic, turn heat up to medium high.
Add clams. Watch clams closely and using tongs, remove clams as soon as they pop open, place them in a covered container to stay warm.
When all of the clams have opened, turn heat up to high and start reducing the liquid, this will take about 20 minutes. If any clams do not open fully, discard them.
If using fresh pasta, bring water to a boil and put pasta in water to cook during the last 5 minutes of reducing the sauce.
When cooked, drain pasta.
When sauce has thickened, add cooked pasta to sauce, as well as the remainder of the herbs, garlic and Parmesan cheese. Toss mixture together until pasta is evenly coated.
Toss clams in with pasta or serve separately.Bivalves united — this recipe can also be made using 1/2 mussels and 1/2 clams. Mussels can be picked off of rocks in uncontaminated areas throughout The Salish Sea!