Linguini with Red Clam Sauce

Linguini with Red Clam Sauce - New Jersey Style  - Chef Charles Knight There are a number of ways to prepare Red Clam Sauce, but only ONE Classic Method. Recently I had the opportunity to visit New Jersey my home state. One of the wonderful things about the Garden State it is truly a garden of fresh ingredients. Among Jersey tomatoes and silver Queen corn, is the most incredible delight Jersey Clams. The hard clam, or northern quahog has long been a main stay of New Jersey’s coastal communities. When in a seafood store or supermarket you can buy “Little Neck “, “Top Neck “, “Cherrystone” or “Chowder” clams all of which refer to varied sizes of hard clams. Jersey Clams are very tender and not chewy like most others. Enjoy! Prepping fresh clams: Using a brush clean the fresh clams under cold running water. Place the clams in a bowl and fill it with filtered or purified water. Do not use chlorinate tap water as it could kill the clam and alter the taste of the sauce. Adding salt or cornm