Page 75 - Blues Festival Guide Magazine 2024 Digital Edition

2. Add the minced onion and three or four minced garlic
cloves to a big sauce pan with the olive oil, and add a
few shakes of red pepper flakes. Sauté a few minutes
before adding the next ingredients. I then add about
a teaspoon of anchovy paste (be careful, this is potent
stuff!), about a tablespoon of tomato paste and a few
leaves of fresh basil. Finally, add the halved cherry
tomatoes and the mushroom – a secret of mine is to add
one grated mushroom to the sautéed ingredients; this
brings out a nice earthy flavor.
3.7429 in 3. Sauté all those ingredients for a few minutes to marry all
the flavors.
4. Add one can Bar Harbor Chopped Sea Clams and one
can Bar Harbor Whole Gourmet Ocean Clams, with the
juices. Bring that to a gentle boil for a few minutes then
turn off the stove. I add a pinch of dried basil and dried
oregano, which I dried from my garden. Note: have one
bottle of Bar Harbor Pure All-Natural Clam Juice available
in case you need more liquid, though you probably won’t.
Linguini with White Clam Sauce 5. Get a large pot of salted water boiling. A pound of linguini
goes a long way, so you might not want to use the whole
Ingredients package – it all depends on how many guests will be eating.
6 littleneck clams per person For myself and Andrea, about a half pound is enough for
1 cup white wine dinner… and there might even be some leftovers, but not
½ onion, minced guaranteed! Linguini takes about 10 minutes to cook.
3-4 garlic cloves, minced 6. Bring the clam sauce temperature up, but not quite to a boil.
Enough olive oil to generously coat the bottom of the pot 7. In the small sauce pan from Step 1, heat up the littleneck
A few dashes of red pepper flakes clams in the broth.
1 tsp anchovy paste 8. Drain the cooked pasta. Put it back in the pot and add a
1 tbsp tomato paste little olive oil, just enough to coat the pasta. Add a few
Few leaves fresh basil grinds of sea salt and black pepper.
6 cherry tomatoes, cut in half
1 mushroom, grated
1 can Bar Harbor Chopped Sea Clams
1 can of Bar Harbor Whole Gourmet Ocean Clams, with
the juices
1 bottle Bar Harbor Pure All-Natural Clam Juice
(to have on hand)
Pinch dried basil
Pinch dried oregano
1 lb. linguini pasta
Salt and pepper to taste
½ cup parsley, chopped
¼ cup chives or scallions, chopped

Directions
1. In a small sauce pan, start by steaming the littleneck clams
in one cup of white wine – cheap white wine is fine, but
as Julia Child said, “I enjoy cooking with wine, sometimes
I even put it in the food I’m cooking.” Once the clams are
open, they’re done. Set aside and reserve the liquid. You
want to make sure there is no sediment in the broth – you
can strain it using a cheese cloth, or what I use is a paper
coffee filter to make sure there’s no grit in it. Put clams back
in the pot with the “clean” broth.

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