Inspired by Good Fish by Becky Selengut
SERVES 4 AS A LUNCH OR LIGHT DINNER
When I was a little kid, I knew I had “arrived” in the culinary sense when my dad tapped me to make his signature clam dip. I think, if memory serves, it consisted of sour cream, canned clams, Tabasco, Worcestershire sauce, and some more Tabasco. Fritos were involved.
This dish is worlds away from that dip (best eaten while watching the New York Islanders play hockey), but chopping the clams brings me right back to my childhood kitchen, standing on my tiptoes and splashing hot sauce all over the counter.
Bring a large pot of water to a boil and add a heaping tablespoon of salt.
About Becky Selengut
Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.
She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).
Learn more at cornucopiacuisine.com.
Fettuccine with Manila Clams & Marjoram