I have to admit that this is my first time cooking with baby clams. Baby clams are used in many Vietnamese seafood dishes, but I’ve never had a chance to try a Vietnamese dish with them. So, I only knew the name, and that’s all.
Noticing that the clams were sold so freshly at the supermarket at the reasonable price, I bought some home and made into this pasta. I had been putting this pasta recipe in my list for quite some time, and now I could actually cook it to try the taste.
It took me quite a long time to scrub and rinse the clams thoroughly since I didn’t want to spoil the taste of the dish. When cooking the clams, the shells didn’ t wide open as with large clams or mussels. Cooking time was nearly over and I started to wonder why mine took more time and they were still not open. I took out one and tried to open with the tips of a pair of chopsticks, and I could open the two half-shelves easily. Oh.. so here they were, like that. They were all cooked through. These clams were different from the other kinds. When I closed the two half-shelves, they returned like unopened again. Very interesting to me.
So now I knew a new way of cooking pasta, and gained my first experience with baby clams. I knew another new taste in a very delicious dish.
