Serious Eats: Recipes
Dinner Tonight: Taiwanese-Style Clams
[Photograph: Nick Kindelsperger]
To be perfectly honest, I don't have that much experience cooking with clams. They've always seemed to hover in a tricky realm of bivalves. Pricier than mussels, they're usually too much for the average weeknight meal, yet they aren't quite as much of a splurge as oysters.
The only time I remember cooking clams (in the past four years) was to make the very traditional dish linguine with clams. It turned out fine but didn't exactly leave me swooning. I hoped that this recipe from Rasa Malaysia would at least show me what I was missing.
These clams were busting with juice, and a cean mineral flavor, which was perfectly complemented by the sauce. This it's supposed to be enough for two people, I fought over every clam with my wife. I was kind and let her have her share—but I resent it.
