Ingredients

1/4 C. finely chopped onion
2 shallots finely chopped
1 bay leaf, or 2 parsley stems
1 sprig fresh thyme or 1/4 tsp. dried thyme
4 or 5 peppercorns
1 C. white wine
3 quarts steamer clams (24 to 30)
1 Tbsp. olive oil
2 or 3 garlic cloves, minced
1/4 tsp. dry mustard
1/2 C. chopped parsley
1 dash red pepper flakes
1 pound linguine, cooked and drained

Cooking Instructions

Combine onion, shallots, bay leaf, parsley stems, thyme, peppercorns and wine. Bring to a boil. Add scrubbed clams and steam for 4 to 5 minutes, or until clams open. Remove clams, discarding any that have not opened. Separate them from shells and chop coarsely. Strain and save liquid. Heat olive oil and 1 Tbls. reserved clam juice in a medium sized nonstick frying pan. Add garlic and mustard and cook for 1 minute. Add parsley and cook 1 to 3 minutes more. Add 1 C. reserved clam juice and simmer for 5 minutes, or until sauce is reduced by half. Add chopped clams and cook for 1 to 2 minutes. Toss clam sauce with linguine. Garnish with lemon, if desired, and serve warm.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)