8ozcountry hamor any dry-cured, smoked ham, julienned
2clovesgarlicminced
8ozwhite wine
8ozwater
4ozunsalted butter
20clamslittlenecks
1lblinguinecooked al dente
2tomatoes large, vine-ripened, diced
1tbslemon zest
2tbsItalian parsleychopped
parmesan cheeseshaved for garnish
Instructions
Add first 6 ingredients to large sauté pan. Bring to a boil.
Reduce heat and simmer until clams just open. Remove clams.
Add cooked pasta to liquid in pan. Cook until just warm.
Add lemon zest, tomatoes and parsley. Tomatoes should be just warm, but still firm. Remove from heat.
Divide pasta onto 4 plates. Arrange 5 clams per plate on pasta.
Garnish with freshly shaved parmesan cheese. Serve immediately.
Video
Notes
Chef Peter Kornack of the T. W. Graham & Co. in McClellanville, S.C., serves this dish in his restaurant from summer through early fall. A wonderfully simple, yet flavorful clam dish, Lowcountry Linguine combines the local with the traditional to create an instant summertime classic. Chef Kornack prepared this recipe for the Romancing the Clam live cooking event in 2009 in Savannah, Ga.