We stuck with our meal plan well this week! On Wednesday night we had Clam Oreganata and a cool asparagus macaroni invention. It was actually pretty boring, but SO GOOD! I just realized I say that about lots of the things we make over here. Hmm. That's a good sign. Anyway, on to the clams!
Step 1: Clean clams. Little neck clams were on sale for 3 dozen/$10. We are only 2 people, so we got a dozen. Only 1 was bad (open before it was cooked) so I scrubbed up 11 clam-o-s.
Step 2: Cook clams. Stick the clams in a pot with a small layer of water and boil the water. The steam will cook the clams. When they open, they are ready. If they don't open, don't eat 'em. We lucked out, they all opened! Don't forget to save a little of the cooking water to add to the stuffing!
Step 3: Chop clam insides. Actually, the real 3rd step is to get the clam bodies out of the little shells. I didn't take a picture of that because my hands were all clammy. I just stuck them in the food processor and pulsed it a few times.
Step 4: Make stuffing. I started with about a 1/2 cup of breadcrumbs, and then added lots of garlic powder, parsley, oregano, and sea salt. Then I streamed in maybe a 1/2 cup of olive oil. As it mixed, I added the clam cooking water to get it to the right consistency.
Step 5: Fill shells. This is the fun step! Scoop up the stuffing, make it into a ball, and add it to the (rinsed) clam shells. I put the little balls in the shells, and then smushed them down when it was time to cook them.
Step 6: Serve with awesome macaroni with roasted asparagus in a lemon butter sauce. This was easy. Cook macaroni and roast asparagus. When you pour the macaroni into a colander, use that pot to melt lots of butter. Then add in the juice of a lemon. Chop the asparagus and add that into the pot. When it is mixed in, put the macaroni back in the pot. This is great because it only uses one pot, and because you can reheat it on the stove when you go back for seconds. Because you WILL go back for seconds!!!