Linguini of Clams with Chanterelle Mushrooms and a Mustard Cream Sauce

I have been challenged by some of my colleagues to come up with weekly seafood features to showcase some of our fantastic fresh fish offerings we have.  So the ingredient I had to work with is Pasta Clams.  Such a versatile mollusk that lends its self to many applications.  I have chosen a simple yet classic pairing of ingredients for this dish.

This Recipe should yield 4 portions

Stage 1 (Garnish and Sauce, can be done a day in advance) 

For the Clams 

Olive oil 1 tbsp

Shallots 1 medium size, roughly chopped

Garlic 1 clove, roughly chopped

White Wine 1/4 cup (Gewürztraminer, but your favorite white wine will work)

Thyme a couple sprigs

Clams 20 pieces, washed

  1. Heat the olive oil in a large enough pot to hold all the clams.
  2. Add the roughly chopped shallots and garlic, sauté until soft 2-3 minutes.
  3. Add the white wine, thyme and the washed clams.
  4. Cover and steam until they just open, this should take no more then a couple minutes.
  5. Remove from the heat and cool, remove the clams from the shells and set aside for platting.
  6. Strain and reserve the liquid for the sauce.

For the Garnish

Double Smoke Bacon 2 slices 1/2” thick (ask your butcher to cut it for you)

Chanterelle Mushrooms 1 cup, cleaned and cut in half

Sun Dried Tomatoes 4 tbsp, finely sliced

Parsley 2 tbsp, finely sliced

  1. Slice the 1/2” slabs of double smoked bacon into lardons.
  2. Place them in a pot and cover them with cold water, bring to a boil and drain off.
  3. Place the lardons back into the pot and onto a low heat.
  4. Render them until they are crispy, set aside for platting

For the Sauce

Olive oil 1 tbsp

Shallots 1 medium size (finely chopped)

Garlic 2 cloves (crushed)

White Wine 1/2 cup (Gewürztraminer, but your favorite white wine will work)

Cooking liquid from the cooking the clams

35% cream 500ml

Grainy Mustard  2 tbsp

  1. Sauté the shallots and garlic over low heat with the olive oil until translucent.  Do not colour.
  2. Add the wine and bring to a simmer, reduce by half.
  3. Add the cooking liquid from the clams, and reduce by half.
  4. Add the cream and reduce to your desired sauce consistency.
  5. Add the mustard and adjust the seasoning with salt and pepper.

Stage 2 (Assemble and Plate)

For the Pasta

Linguini 4 portions cooked

For the Clam Garnish

Clams 12 pieces, washed

  1. Place enough water in the bottom of a pot large enough to hold the 12 clams, bring to a boil.
  2. Add the clams and cook until the clams just open.

To Assemble

  1. Sauté the Chanterelle mushrooms over high heat with a little olive oil, season with salt and pepper.
  2. Add the Bacon lardons and heat through.
  3. Add the sun dried tomatoes to the pan and toss to heat through.
  4. Add the cooked and shelled clams.
  5. Heat the pasta in boiling water, drain and add to the garnishes tossing to combine.
  6. Add enough sauce to coat all the ingredients.
  7. Using a 2 prong carving fork, twirl and plate the linguini in 4 equal portions dividing any left over garnish in the pan amongst the dishes.
  8. Drizzle remaining sauce over the dishes.
  9. Garnish the plates with cooked clams in the shell and finely sliced parsley.

I hope this dish is enjoyed as much as I did.

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Hello world!

I have been a chef for a number of years, doing my apprenticeship in Niagara on the Lake and traveling to England to cook at some of the countries top restaurants.  From the kitchen I then transitioned into a food sales role where I started working with and dealing with chefs and the food industry on a completely different level.  Food sales gave me a new understanding for our food and finding a need to the want of the ever demanding chef.  And to think that I was one of those demanding individuals……….  From food sales I then moved into a food procurement role where I managed inventory.  This role taught me a lot about the actual scale of the food industry and the inner workings on how a box of what ever gets from the farm through the supply chain and eventually ends up on a plate in a restaurant.  Finally to my current role of a Food Service Advisor!  In this role I help restaurant owners and chefs with many aspects of their business.  Some of these topics include menu engineering & design, recipe development, food costing and front and back of the house training.

I have started this blog with the intent of posting recipes that we help to develop for the variety of restaurants that we visit.  From time to time you may see some personal rants on food and industry news, but I will try to keep it to the dishes and hopefully some great photography to accompany those dishes.  Although I am a chef at heart, I am still learning about photography and how to interact with food on that level.

Looking forward to sharing and learning as I start this new venture!