I could feel the clams mocking me. Mocking me for my predictability. They were
right. I was going to make linguine with clam sauce. With canned clams. Thats right. canned clams. I can feel your disdain seeping through the computer screen. But I will contend that the canned clams actually work better than fresh for sauce or dip purposes. Each bite gets some of that briny clam taste. And also, my mom would make me linguine with clam sauce every year for my birthday growing up. So there is the nostalgia factor, and as we all know, that nostalgia factor can be quite powerful. But incidentally, while I can make my mom’s linguine with clam sauce… it never is quite the same. So mom, next time I visit, i need you to make me linguine with clam sauce! So back to the clams. The canned clams. I decided to throw them a curve ball. I decided to turn them into a dip. Naturally!
1 tablespoon olive oil
1 tablespoon butter
1 shallot, minced
4 garlic cloves, minced
3 tablespoons white wine
6.5 ounce can of chopped or minced clams
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
8 ounce wedge of brie, chopped
6 ounces cream cheese
generous amount of freshly ground black pepper
1/4 cup chopped oregano
To prepare the dip: Heat oven to 375. Heat olive oil and butter over medium-low and add shallot and garlic. Saute until shallots are soft. Add the white wine and increase the heat. Reduce. Add the the can of clams, including the juice, as well as the lemon juice and lemon zest. Add the brie and cream cheese. Stir in the pepper and oregano. Bake for about 15-20 minutes, until the top is golden-brown. Stir and sprinkle more oregano, if desired.