Clams, clams, clams!

This Labor Day weekend my future sister-in-law found a handful of huge clams in the Chesapeake Bay while we were fishing. (Thanks Lindsey!) Since these clams were so big, you can't eat it whole but the tough clam meat is great for making pasta with clam sauce.

To open the clams I put them in the microwave for about 1.5 minutes with a wet paper towel over them. Unfortunately, one of the clams did not open and I had to throw it out. After rinsing out the clams I minced the meat and sauteed it with approximately 1 tbsp olive oil, 2 tbsp butter, 1 tbsp garlic, 1/2 cup chopped onions, and 1/4 cup white wine. Since I only had three clams to work with, I supplemented this with a 10 oz can of baby clams. Mixed in cooked thin spaghetti, salt and pepper to taste with a squeeze of lemon. It turned it pretty good but I really wish I had shredded parmesan cheese to put on top.