Pismo Beach Clam Ragout

Recipe: Pismo Beach Clam Ragout
Page: 229
Date Cooked: September 8, 2010

I may get ahead of myself here and give away the punch-line, but the thing is Jonathan Waxman's Pismo Beach Clam Ragout is simple, quick, and delicious. I was in one of those moods where I wanted to cook but really didn't want an entire production. Also, with Labor Day behind us I knew summer was coming to a close and I needed to relish in its flavors just a little longer.

Ingredients: Littleneck clams, corn, onions, butter, salt, pepper, dry white wine.

Prep was a cinch. Shuck the corn and get the kernels off the cob. Slice the onions into rings. And wash the clams. The great thing about clams (as part of the shellfish category) is that they are so easy to make and don't require much skill to handle - it's almost hard to mess it up. But remember, if you're getting them at the grocery store, don't tie the bag - they will end up dying and you really can't eat them afterward.

The three main components: corn, onions, and clams

The cooking portion of the recipe was even simpler than the prep. Saute the onions and corn with butter, seasoning with salt and pepper. Then the clams and white wine are added. The pan is covered and it all cooks together until the clams are open. The finished product:

Pismo Beach Clam Ragout

I believe this recipe rings true to the fact that simple can be oh so delicious. Basic seasoning and ingredients can just enhance a seasonal product. The corn was delicious and you really can't go wrong with white wine and clams. The best part: it all cooks in one pan! There just happens to be an aspect of grace in the simplicity of this recipe. Nothing groundbreaking, but yummy.

Enjoy!

Note: The ingredients have been halved.