Smoked Oysters, Clams, and Cockles Linguine | Game of Thrones

OYSTERS, CLAMS, AND COCKLES!

I can feel the excitement in the air—we made it to premiere day! In case you missed it, Evelyne of CulturEatz and I teamed up to bring you Game of Thrones inspired recipes all week long in anticipation of the new season. We started Monday, and traded off days, creating 3 recipes apiece, and culminating with both of us sharing a recipe today with our chosen theme.

New England Clam Chowder

Here's a little not-so-secret fact about me - I love clam chowder. You may even know that the very first recipe I ever posted on my blog was Manhattan Clam Chowder. Last year I did an updated recipe and post about it around my 6-year blogging anniversary. I've also shared a recipe for Rhode Island Clam Chowder. But, believe it or not, this is actually the first time I'm sharing a recipe for the classic, creamy New England version that everybody seems to think of first when they hear the words clam chowder.

Now, don't hate me New Englanders, but Manhattan is actually my favorite kind (and I can't stand the Patriots). I do enjoy the rich white chowder from time to time, though. I think I might have mentioned going on a quest to try as many types of clam chowder as I could get my hands on last year. But I must have forgotten about it, because I never did it. Maybe this will be my year.

Rhode Island Clam Chowder

So, did you know that Rhode Island Clam Chowder was a thing? Until recently, I didn't. You see, lately I've been in the mood for seafood. Well, okay—I'm almost always in the mood for seafood. So how let's just say that I'm craving it even more than usual. This leads to me scouring my bookshelves and the internet for ideas and inspiration. It was on one of these missions that I happened across an article by Sam Sifton called The Clam Chowder Wars, and in turn, Rhode Island Clam Chowder.

Now, I've found myself to be in the minority when I declare Manhattan Clam Chowder to be my favorite type. Manhattan variety has a tomato-based brothy base, with a hint of heat from crushed red chile flakes. It's not only the flavor, it's the brothiness; I tend to prefer brothy soups. It was actually the very first recipe that I shared right here on my blog over six years ago, and I just happened to post an updated recipe less than a week ago.

That said, I do like the creamy New England variety...I think. Yes, I'm ducking right now. I saw that only because I can't remember the last time I ate any. It was probably when I was still working in restaurants. So, it's been at least seven years. You can probably guess where this is going; you'll be seeing yet another clam chowder recipe in this space soon.

Manhattan Clam Chowder Redux

Six years (and nine days) ago today, I hit publish for the first time. I had no idea what I was getting myself into. I wasn't familiar with the world of blogging. The number of blogs I'd even seen could be counted on one hand. I'd only recently left the restaurant world and gotten the internet at home, which meant I no longer had to shlep to the library with three young kids in tow in order to connect with the modern world.

The very first recipe I shared was for Manhattan Clam Chowder. I wrote a short, two sentence introduction proclaiming how much I loved soup. The sentiment holds true today, but I like to think I've come a long way since I those days in my tiny kitchen, snapping photos under artificial light with my little pink camera. I like to think that culinary school, an appreticeship, and working everywhere from fine dining restaurants to university test kitchens reinforced my cooking and recipe development chops, but my delivery left a lot to be desired.

I'd always enjoyed writing, but I rarely had the patience to do it well. Like many, I had teachers and professors who told me I had talent. But if I'm being honest with myself, I was just too lazy to do anything about it. The past six years has helped me develop the patience to sit down, form complete ideas, and actually write. I'm not saying it comes easy now, just that I've learned to enjoy and appreciate the process—and the end result, when it comes out as planned.

Chunky, Spicy Tomato and Clam Broth tossed with Whole Wheat Spaghetti

Lately I've been craving Manhattan Clam Chowder.  I mean, probably for a good three months (actually on and off for about a year) I've been craving it.  How could I actually wait that long? As of yet, I still haven't made any.  Why?  I can't really think of any decent reasons...but plenty of solid excuses come to mind.  I'm too busy (making other kinds of soup).  I wanted to make it with fresh clams next time (and haven't been able to find any in my city near the Great Lakes).  I'm just too lazy (period).  I don't know.  It was actually my very first post here on girlichef...a post that's sad and lonely and sorely lacking in technique and photography skills (but dearly cherished for what it is)...and I want to do a bang-up job when I finally post it again. 

Get to the point, you say?  Fine.  I was craving something with clams and fiery heat, so I went with the clams available to me (jarred) and created a quick, simple broth that is still packed with flavor and big chunks of tomato and clam...and tossed with pasta.  I used crushed chiles de arbol.  A LOT of them.  Little beads of moisture dotted our foreheads and upper lips by the time we sat back with satisfied grins and happy bellies.

Chunky, Spicy Tomato and Clam Broth 
tossed with Whole Wheat Spaghetti

from the kitchen of girlichef

makes ~4 svgs.

6 oz. whole wheat spaghetti, uncooked

olive oil

1 onion, sliced thin

3 garlic cloves, peeled & sliced paper thin

1-2 tsp. crushed chiles de arbol (or other hot red chile flakes)

1 (14.5 oz.) can Red Gold Diced Tomatoes w/ Basil, Garlic, & Oregano

1 (10 oz.) jar whole baby clams w/ the juice

sea salt

freshly ground black pepper

Bring a large pot of water to a boil, salt it liberally and cook spaghetti until al dente.

In the meantime, heat a big glug of olive oil in a large, deep skillet with sloped sides (or a wok).  Add onions and sauté until softened and just starting to get golden on the edges.  Add the garlic and crushed red chiles, stirring constantly for 1-2 minutes.  Pour in the whole can of tomatoes and the whole jar of baby clams.  Bring to a boil, then reduce to a simmer.  

When the pasta is done, scoop out about a half a cup of the pasta cooking water and add it to the pan with the broth.  Drain pasta and add it to the pan, as well.  Toss and allow to simmer for another couple of minutes.  Season to taste with sea salt and freshly ground black pepper.

Serve with a simple green salad (to cool the fire from the broth) and a loaf of crusty bread for mopping up the juices.

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This is my entry into Ott, A's Iron Chef Challenge: Canned Tomatoes which is sponsored by Red Gold.

Also sending to Claire at Chez Cayenne who is hosting PPN this week.

My Manhattan Clam Chowder....yum

*2/20/15: See my updated Manhattan Clam Chowder Redux post (new and updated)!

Soup, soup, soup....I love soup! I've been feeling the need for some clam chowder lately, so I finally got myself together and made some early this afternoon. It was so incredibly satisfying...I was swooning in my kitchen. I mopped it up with a loaf of french bread and washed it down with some red wine...