Spaghetti with Clams w/ Mike Ham
Greeting From The Garden State podcast host Mike Ham is my guest in the Cucina this week! And since he’s a Jersey guy through and through, he picked a Jersey shore classic, spaghetti with clams! For those of you who have never had the pleasure of heading to the shore (yes, we really say it that way), you’re missing out! Jersey has about 130 miles of coast, dotted with everything from sleepy beach towns, to massive mansions, boardwalks, beaches and more! And while this is the Garden State, we make good use of that coast as well! As Mike says, there’s nothing better than seafood all Summer long, down the shore!
Mike shares how he got his start podcasting, and what it’s like transitioning between multiple careers! Something I think happens more and more these days as that whole “gig economy” thing gets bigger. But he’s also seeing incredible success with his show! Interviewing everyone from local celebs to Revolutionary War re-enactors! Even yours truly! Jersey is full of amazing people and big characters!
Then we tackle lunch, steaming up our clams in white wine, garlic and oil. I share my favorite pasta pot as we drain the pasta and pull it all together with some fresh parsley and lemon zest! This dish is literally Summer in a bowl! And as Mike says, easy because “you just dump it in the pot!” Watch the episode below and scroll for the written recipe - Buon appetito!
Spaghetti with Clams
Serves 2
One dozen little neck clams, scrubbed clean
1/2 C. extra virgin olive oil
4-5 cloves of garlic, minced
1/2 C. dry white wine (pinot grigio or chardonnay work well)
1/2 Lb. spaghetti
2 Tbs. fresh parsley, chopped
Zest of 1/2 a lemon
Bring a large pot of salted water to a boil.
Heat a large sauté pan over medium heat. Add in oil and garlic. Cook just until fragrant, about a minute. Add in clams and white wine. Cover and let steam until clams begin to open. Stir occasionally to prevent burning. Lower heat if necessary.
When pasta is cooked and clams have opened, transfer strained pasta into pot with clams. Toss to coat. Drizzle with more oil if the dish looks dry. Top with fresh parsley and lemon zest and serve!