JPG: Stories: Personal Post: Your Signature Dish

Personal Post

Your Signature Dish - Our newest Theme

By Dhanny Palma

6 Nov 2009

I am one of those lucky women to marry a Chef!! Not just any chef but one who truly LOVES FOOD!!! (yes there is a difference) Our life is consumed by our next meal idea.

We also run a Catering Company and is currently launched a Crab Cake Product earlier this year, so my world for Food Photography is vast and unending.

The newest Theme is "Your Signature Dish". I chose the Pasta White Clam Sauce photo because i did like how it looked BUT also because it's absolutely my favorite dish.

I always tell my husband that if we were on the Newly Wed game and that was the question, he'd definitely know the answer. :-D

I've had White Clam Sauce across the country but nothing's come close to his recipe. It is Finger Licking, Bread Dunking, Pasta Slurping delicious.

**********RECIPE************

Yields: 4 servings

½ cup Olive Oil

6 cloves Fresh sliced Garlic

Crushed Red Pepper Flakes to taste

1 bunch Scallions Chopped (separate white and green)

Fresh Whole Clams (guess 1doz per person)

12oz Can Chop Clams

1 – 8oz Bottle Clam Juice

½ cup Chopped Parsley

1½ cups White Wine (the rest you can sip on while cooking)

Arrow Root or Flour or Cornstarch (used to thicken sauce)

Cooking Method:

Please don't hold us to this – we cook by estimate and not by recipe.

Heat Olive Oil in Large Skillet /Saute Pan

Add Pepper Flakes and Garlic.

Cook until Golden (not burnt)

Add Whole Clams and sauté until they begin to open

Add White portion of Scallions and half the amount of green.

Pour in Canned Clams and Clam Juice

Saute for 10-15mins, until all Whole Clams open.

REMOVE Whole Clams in shell and set aside

Continue to sauté, adding 1 cup White Wine (at which point you may pour yourself some)

Add Chopped Parsley and cook for another 10mins, reducing wine.

TO THICKEN SAUCE

Combine ½ cup White wine with Arrowroot/Flour/Cornstarch in small bowl.

Slowly ADD to pan and stir continuously. Sauce will begin to thicken (I promise)

ADD back the Whole Calms and stir in remaining green scallions.

DISH:

Cook pasta, pre-portion in plate and top with Clam Sauce...

Remember to get good crusty bread so you can dunk in sauce.. ENJOY!!

4 responses

Andrea Petersen gave props (7 Nov 2009):
I know the recipe will be worth waitng for when you post it...You are superb in shooting food dishes to make everything look appealing ...Very well done!...
david ong gave props (7 Nov 2009):
i knew it, there is a great chef behind all these. Food is my middle name, i can smell it! LOL
♥ Cairenn ♥ said (8 Nov 2009):
!!!You Lucky Girl!!!
Zerina Phillip said (12 Nov 2009):
Wonderful Dhanny. I love the opening lines in this essay" I am one of those lucky women to marry a Chef!!' After meeting you and your family, I see, and feel the love. You are truly blessed. WONDERFUL essay.