For some reason, cleaning and prepping clams and mussels is intimidating for me. Maybe next time you could show those steps? You will hopefully make it seem much easier than I feel it is. 😀
He probably got them from the store, but giving the clams time to purge themselves of sand is the most important step. I got a cheap aerator from Bass Pro and leave them in a bucket of water from where I found them for a couple hours before anything.
@@KatarjanaDo you use plain water or brine? I usually take my chances and skip this step to keep the clam juice (ie the flavor). But I always regret it. Then do it again anyway...
@@blairhoughton7918 You can download a chart which shows how to make brine that’s salty like seawater (around 3%, I believe). Measure the water, add the appropriate amount of salt, dissolve the salt, put in the clams, and wait awhile.
I read somewhere that it is a 1/3 cup of salt for 1 gallon (3.7 litres) of water. You can find tutorials for the cleaning and prepping clams on you tube. Check some of those out and you'll find that it's a pretty simple process.
Hope to see more cooking videos! So happy to see you on TH-cam. I’ve always enjoyed watching you cook. Hope this also means your hand is fully healed now.
And affordable. I envy anyone at the coasts that can buy and use clams like Kenji does here...at my Whole Foods in Colorado that would probably be $20 worth in the shell 🙂
@@TheNorwoodCat fair play. I would try a few different brands. My local dollar store (Dollarama) has a large can that is perfect for four portions. Six if you wanna stretch
Spaghetti and clam sauce is my go-to shelf supper. I always keep canned clams and vermouth handy. A bag of peeled garlic cloves are always in my freezer. Sometimes I add a can of tomato sauce, because I love red clam sauce, too - and Manhattan style clam chowder.
Reminds me of an episode of The Odd Couple. Oscar and Felix are fighting. Oscar makes fun of Felix's spaghetti and Felix says "it's not spaghetti it's linguini " and Oscar hurls it against the wall and says "now, it's garbage " My mom always made pasta with canned minced class and I actually prefer it. But whole clams are also great
Would muscles sub okay for clams? I'm only starting to come around to shellfish and have found I enjoy muscles in a creamy white wine a lot and this looks like a simple enough dish I could start to eat them at home rather than being a restaurant dish. If not, I guess I just have to try clams and hope I like them!
I worked at an Italian restaurant when I was in college one summer. It was the first time I tried this, awesome demo cheers. How would you change this recipe if you used canned clams? Use the clam juice in the can, add any extra? Thanks
Check for sand in a bowl first, strain the juice through a superfine strainer or cloth, or just pour carefully. Add the clam juice early and the clams late because they're already well cooked by canning.
Garlic and parsley yes definitely, leeks.. ehh, there’s really no need for leeks in pasta alle vongole but you do you. I would have thrown in some red pepper flakes and an hefty amount of black pepper too
Look, if you had one shot, one opportunity To seize all the clams you ever wanted, in one spaghetti, Would you capture it, or just let it slip? Yo... His palms are sweaty, knees weak, sauce is heavy, There’s clam spaghetti on his plate already, smells so heavenly, He’s nervous, but on the surface, looks calm and ready, Ready to fork it, but keeps on forgetting, The clams now, they’re singing loud, His whole crowd goes wild, They love the dish, it’s style, But back to the kitchen-reconcile!
by not keeping wine at home. to avoid the temptation to consume it directly. which some of us need to do. in a previous video, kenji mentioned he had parted ways with alcohol. 😊
I know butter adds flavour to any dish, but this simple dish, as you call it, only needs garlic, excellent EVO, peperoncino and parsley. Buon appetito!
ill never understand chefs obsession with leaving hard unedible ingredients in the food, like no one wants to surgically remove sea shells, shrimp tails, chicken bones etc inside a pasta sauce.
For clams at least when they cook, the shells open and release delicious clam juice. This adds crucial, delicious flavour to this dish, or any like it. Cooking the clams before and removing the shells would really take away from the flavour.
I honestly don't care that much. I eat mussels and oysters out of their shells. I pick up shrimp by the tail and eat them. Suck out the fishy brains and discard the inedible parts. I peel the skin off various fruits and throw away the seed. As long as it is not drawing my attention in a way I find weird then it's fine. Like if you serve me carbonara on a rubiks cube I'm gonna wonder if I'm paying more and you didn't just give me a plate like I wanted.
Never cooked clams personally, but as far as shrimp or chicken bones go, I can tell a huge difference in flavor between shrimp with and without the tail, and chicken on/off the bone. It's a pain to discard bones/tails/etc but at least to my palate, the difference in taste is undeniable.
Keeping the audio of household/family noises was such a cool idea
For some reason, cleaning and prepping clams and mussels is intimidating for me. Maybe next time you could show those steps? You will hopefully make it seem much easier than I feel it is. 😀
He probably got them from the store, but giving the clams time to purge themselves of sand is the most important step. I got a cheap aerator from Bass Pro and leave them in a bucket of water from where I found them for a couple hours before anything.
@@KatarjanaDo you use plain water or brine? I usually take my chances and skip this step to keep the clam juice (ie the flavor). But I always regret it. Then do it again anyway...
@@Gigi-fv9ky 🤔🤔🤔🤔🤔
@@blairhoughton7918 You can download a chart which shows how to make brine that’s salty like seawater (around 3%, I believe). Measure the water, add the appropriate amount of salt, dissolve the salt, put in the clams, and wait awhile.
I read somewhere that it is a 1/3 cup of salt for 1 gallon (3.7 litres) of water.
You can find tutorials for the cleaning and prepping clams on you tube. Check some of those out and you'll find that it's a pretty simple process.
More quick videos like this please! Love it
Hope to see more cooking videos! So happy to see you on TH-cam. I’ve always enjoyed watching you cook.
Hope this also means your hand is fully healed now.
The kid/kids in the background really makes me feel at home.
Thank you Kenji!! That was awesome!! This is such a perfect video!! More please!!
I was just wondering where you've been! Never stop being you, Kenji!
Simple, hassle free and delicious. My kind of recipe. I'll definitely be trying this one.
big shoutout to the nombody pals out there
I make it with canned clams. That way you get some clam juice too. Perfect
And affordable. I envy anyone at the coasts that can buy and use clams like Kenji does here...at my Whole Foods in Colorado that would probably be $20 worth in the shell 🙂
My only problem with canned clams I expect more clams in the size of the tin that they are in!!! Other than that I love them.
@@TheNorwoodCat fair play. I would try a few different brands. My local dollar store (Dollarama) has a large can that is perfect for four portions. Six if you wanna stretch
Lemon in pasta dishes, especially with seafood is amazing and rarely used in Italian American cooking.
Almost stopped watching kenji’s videos when the camera crew started filming. So glad I stayed subscribed, I missed this video format.
@@andrewstein8397 he does everything himself he never had/ has a camera crew he did for his book photos but that’s it
Yes, I would appreciate your instructions on cleaning and prepping the clams. Otherwise, the recipe is good to go. Thank you very much.
I prefer mine with no shells, but it does present better with shells.
Looks great
"nombody"
Made up thing anyway; no biggie.
Hard to pin what tone you mean that with @davidfobare
@@DavidFobarethis is disrespectful :)
@@DavidFobare big enough for you to comment on it homie
Spaghetti and clam sauce is my go-to shelf supper. I always keep canned clams and vermouth handy. A bag of peeled garlic cloves are always in my freezer. Sometimes I add a can of tomato sauce, because I love red clam sauce, too - and Manhattan style clam chowder.
Vermouth is interesting here.
Yum. Can I come over for supper? 😅
Halloween is on a Thursday, chef!
Reminds me of an episode of The Odd Couple. Oscar and Felix are fighting. Oscar makes fun of Felix's spaghetti and Felix says "it's not spaghetti it's linguini " and Oscar hurls it against the wall and says "now, it's garbage "
My mom always made pasta with canned minced class and I actually prefer it. But whole clams are also great
Would muscles sub okay for clams? I'm only starting to come around to shellfish and have found I enjoy muscles in a creamy white wine a lot and this looks like a simple enough dish I could start to eat them at home rather than being a restaurant dish. If not, I guess I just have to try clams and hope I like them!
@@SweenyMarc yep, they just take a bit more time to open up than clams ime
It's hard to get fresh clams where I live so I'm going to substitute mussels also. I reckon it'll be delicious.
Good for you on not keeping alcohol in the house. I'll miss the late night snack videos but I'm on a similar journey and respect the self control. ♥️
@@DontrellTheWise Respect on your journey! But I feel he may be doing it because of the kids in his house.
As someone who doesn't drink, I definitely will be buying cans of wine to cook with.
Good morning Ken! Love your channel. I’m a terrible cook and lazy, can I be saved XD
Looks too delish to squish
Nice
I worked at an Italian restaurant when I was in college one summer. It was the first time I tried this, awesome demo cheers.
How would you change this recipe if you used canned clams? Use the clam juice in the can, add any extra? Thanks
Check for sand in a bowl first, strain the juice through a superfine strainer or cloth, or just pour carefully. Add the clam juice early and the clams late because they're already well cooked by canning.
“Linguine pasta alle vongole: Simple and delicious pasta dish but you have to be quick and careful”
-Jesus 🍝 Christ
Yay!
❤
hoping everything is well! thank you for sharing this recipe, seems simple enough but we’re all not kenji lol
Manila instead of little necks?
Garlic and parsley yes definitely, leeks.. ehh, there’s really no need for leeks in pasta alle vongole but you do you. I would have thrown in some red pepper flakes and an hefty amount of black pepper too
Look, if you had one shot, one opportunity
To seize all the clams you ever wanted, in one spaghetti,
Would you capture it, or just let it slip? Yo...
His palms are sweaty, knees weak, sauce is heavy,
There’s clam spaghetti on his plate already, smells so heavenly,
He’s nervous, but on the surface, looks calm and ready,
Ready to fork it, but keeps on forgetting,
The clams now, they’re singing loud,
His whole crowd goes wild,
They love the dish, it’s style,
But back to the kitchen-reconcile!
Keep it "Super simple" eh.......... I see what you did there sir.
You normally don't like your daughter to be in your videos, just to let you know you can hear her in the background buddy
How do you not keep cooking wine at home?
by not keeping wine at home. to avoid the temptation to consume it directly. which some of us need to do. in a previous video, kenji mentioned he had parted ways with alcohol. 😊
I know butter adds flavour to any dish, but this simple dish, as you call it, only needs garlic, excellent EVO, peperoncino and parsley. Buon appetito!
ill never understand chefs obsession with leaving hard unedible ingredients in the food, like no one wants to surgically remove sea shells, shrimp tails, chicken bones etc inside a pasta sauce.
I do.
Leaving the shrimp tails on is mindblowingly stupid, makes no sense at all not to take them off from the beginning.
For clams at least when they cook, the shells open and release delicious clam juice. This adds crucial, delicious flavour to this dish, or any like it. Cooking the clams before and removing the shells would really take away from the flavour.
I honestly don't care that much. I eat mussels and oysters out of their shells. I pick up shrimp by the tail and eat them. Suck out the fishy brains and discard the inedible parts. I peel the skin off various fruits and throw away the seed. As long as it is not drawing my attention in a way I find weird then it's fine. Like if you serve me carbonara on a rubiks cube I'm gonna wonder if I'm paying more and you didn't just give me a plate like I wanted.
Never cooked clams personally, but as far as shrimp or chicken bones go, I can tell a huge difference in flavor between shrimp with and without the tail, and chicken on/off the bone. It's a pain to discard bones/tails/etc but at least to my palate, the difference in taste is undeniable.
sorry but it's creep behavior leaving your kid in that video