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Clams: Clams in Garlic Sauce

Source of Recipe

adapted from Picholine Restaurant


List of Ingredients

1 tablespoon + 1/2 c. virgin olive oil, divided
3 shallots, peeled and sliced
3 cloves garlic, peeled and thin sliced
2 sprigs fresh thyme
5 sprigs Italian parsley
1 bay leaf
1 1/2 pounds fresh littleneck clams or mussels
1 cup dry white wine
4 cups bottled clam juice or chicken broth
1 cup drained garlic confit
1 tablespoon fresh lemon juice
oil from garlic confit
sea salt, pepper to taste
1 pound linguine, cooked al dente

GARLIC CONFIT:
4 heads garlic, separated into cloves, peeled
1 cup extra virgin olive oil


Recipe

In a heavy saucepan over medium heat, heat 1 tablespoon oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine; raise heat to high and cover. Boil until all clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.

Add clam juice to saucepan; boil over high heat until liquid is reduced to about 1 cup. Remove and discard thyme, parsley and bay leaf. Transfer contents of pan to a blender; add Garlic Confit and juice. With blender running, add remaining 1/2 cup oil in a slow, steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some oil from Garlic Confit if desired. Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine and top with clams. Serve immediately. Makes 4 servings.

GARLIC CONFIT: Place garlic in a 1-quart saucepan; cover with cold water. Bring to a boil and strain off water. Repeat this process 2 more times. In saucepan, pour oil over garlic. Place over lowest heat possible so oil is barely at a simmer. Cook 1 hour. Allow to cool completely, then transfer to an airtight container. It may be stored, refrigerated, up to 2 weeks. Makes 2 1/2 cups, including oil.