The Crazy Suburban Mom: What's in my pantry for dinner? Canned Clams..

Saturday, April 18, 2009

What's in my pantry for dinner? Canned Clams..

The canned clams reminded me of a simple mixed seafood sauce for pasta I saw in my old copy of the Joy of Cooking a while back. The recipe got my attention because I'd never thought to use canned clams and shrimp for a scampi-type dish but I thought it was lacking in flavors. The only spices; a little garlic and 1/8 of a teaspoon of oregano.

But the idea of the two together was a winner because when BIG frozen shrimp are on sale in Shop-Rite I can get a 2 pound bag for $9.99 or less. Frequently, in my freezer is 'some' shrimp. Not enough for most recipes but enough for a dish like this. ( I think the original
recipe called for half pound of shrimp.)

So with only stuff in my pantry I set out to make:

Shrimp and Clam Scampi Oreganto a la Pantry.

I took the frozen shrimp out of the freezer and cold water thawed it, peeled all, and took off about half the tails. I left some on because I like the way they look in the finished dish

It's really a recipe of convenience. A throw together. I used what I had and didn't buy anything. Perhaps parsley would have been better than the thinly sliced green onion tops but I don't know. The green onion tops were pretty darn good. I only have approximations but unless you way over salt it, anything you do should be dandy.

Put some olive oil in a already med-high pan - a few Tablespoons - at least cover bottom lightly. But I used a bit more than lightly.

Finely chop up a few garlic cloves and add to the oil - I used 3 or 4.

Stir around. And don't burn. Let it cook for maybe a minute and than add,

2 small cans of clams with the juice.

Throw in dried parsley or chives - just some.

Add a splash of sherry. I did two quick pours.

Add some pepper. And some lemon pepper too.

Let it cook a few minutes to concentrate the clam juice a bit.

Add the shrimp and stir it.

Added the tops (green only) of 3 or 4 scallions chopped finely.

Add a few pinches of oregano.

I cooked it longer than I had to because it was too soupy for me. At the end I added a pat of butter and swirled it around. It just finishes the sauce.

If the sauce was just for me I would have added some Parmesan cheese but I get tired of hearing, "What smells like feet?" when I that.

Whatever. More cheese for me.

What's in my pantry for dinner today?

I served it over linguine because I had two open boxes needing to be used up. Why did I have two open boxes? No clue.

So how did the entirely pantry, kinda gourmet looking dinner go over?

Really well, 'cept this one glitch. Those tails.

The voice from the other room: Hey, why'd you leave those things on?

Me: Um, Im sorry. Did you say thanks so much for making me this really nice dinner with those things on?

The voice from the other room: well, yeah. But I hate when those things are on. Now I have to take them off.


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