Virginia Clams & Shrimp

Virginia Little Neck Clams and ShrimpI very rarely put pasta dishes on our menu, but when I tasted these sweet, tender clams; I knew it had to be pasta night at 1844 House.

First we sauteed minced onions and garlic in butter until they begin to brown, then we add the clams and some white wine.  Just as the clams begin to open we add the shrimp, oregano and thyme.  When the shrimp are plump and pink we add al dente angel hair pasta, fresh grated Reggiano Parmesan, chopped Italian flat leaf parsley, and a dollop of whole butter.  The end result is simple and delicious!

Bon Appetite!

Chef Brian

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