When you buy clams from the market, they should be alive. They should stay alive till you're ready to cook them. When you're done cooking them, they should all be opened. If any of the clams do not open, do not eat them! Also, be sure to clean the shells very well. They have little groves that can hold dirt, and you don't want a gritty sauce!
A Large pot of Salted Boiling Water
1 T Butter
1 T EVOO
2-4 large Shallots - diced
2 Celery stalks - finely diced
Garlic - sliced
6 peeled and seeded Tomatoes - diced
s/p
Crushed Red Pepper Flakes (CRP)
1 1/2 cups Dry White Wine
Juice form 1 Lemon - divided
1-2 lb Clams - cleaned well
linguine
1 T cold Butter
Fresh Basil - chiffonade
Heat butter and EVOO in a large skillet.
Add celery and shallots to the pan. Stir and cook for 2 minutes.
Add garlic to the pan and cook 2 more minutes.
Stir in the tomatoes and season with s/p and CRP. Cook for another 2-4 minutes.
Turn the heat off, or remove the pan from the open flame (to prevent a flare up) and add the wine. Return the pan to the heat and add 1/2 of the lemon juice.
Bring to a boil.
