Peterson notes this method for cooking clams is much like that used for moules a la marinière, the classic French mussel dish. Clams are steamed, and the steaming liquid is simmered with tomatoes, garlic, parsley, and olive oil. Unlike mussels, clams that do not open are usually fine and need only a thin knife to pry open the shells.
How to Make It
Bring 6 quarts water to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is al dente, stirring occasionally. Drain; place in a large bowl. Sprinkle with salt, tossing well; keep warm.
While pasta cooks, bring 1 cup water to a boil in a large Dutch oven. Add clams; cover and cook 6 minutes or until shells open. Remove clams from pan with a slotted spoon, reserving 2 cups of cooking liquid in pan. Add tomato and garlic; reduce heat, and simmer 5 minutes. Stir in fresh parsley and oil; cook 15 seconds. Serve tomato mixture and clams over spaghetti. Garnish with parsley sprigs.
Chef's Notes
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