MummyChunk
2025-02-01 03:43:05 UTC
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PermalinkHello everyone! I recently came across this wonderful old recipe for
**Spaghetti with Clams** in a vintage photo, and I just had to share it with
you all. It's a dish that feels both timeless and nostalgic, and I think it's
perfect for anyone who loves classic, comforting meals. The recipe is written
in a charmingly old-fashioned style, and I've kept it exactly as it appears in
the photo. Let's dive in!
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**Spaghetti with Clams**
**Ingredients**
- 4 oz (1/4 package) San Giorgio Vermicelli (spaghetti)
- 1 dozen large clams
- 1/4 cup diced pimiento
- 1/4 cup diced celery
- 1 cup white sauce
- 1/4 cup breadcrumbs (for topping)
- Butter or oil (for greasing the mold)
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**Instructions**
1. Cook the vermicelli (spaghetti) according to the directions on the package.
2. Cut the clams in half and discard the hard part.
3. In a greased ring mold or casserole, place alternate layers of spaghetti,
clams, and a mixture of pimiento and celery.
4. Pour white sauce over the mixture.
5. Sprinkle breadcrumbs over the top.
6. Bake in a hot 400F oven for 15 to 20 minutes.
Yield: 6 servings.
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**A Bit of History**
This recipe feels like a delightful throwback to mid-20th-century American
cooking, when casseroles and baked dishes were all the rage. The use of a ring
mold, in particular, is a nod to the era's love for presentationdishes
weren't just about taste; they were about making a statement at the dinner
table.
The combination of clams and spaghetti is rooted in Italian cuisine, but this
version has a distinctly American twist with the addition of pimiento, celery,
and a creamy white sauce. It's a reflection of how immigrant-inspired dishes
were adapted to suit local tastes and ingredients.
Interestingly, the recipe calls for San Giorgio Vermicelli, a brand that was
(and still is) a staple in many American pantries. San Giorgio became
synonymous with quality pasta in the U.S., and its inclusion here speaks to
the post-war era's embrace of convenience foods without sacrificing flavor.
---
**Thoughts on Ingredients and Preparation**
Now, let's talk about the ingredients and method, shall we? The clams, of
course, are the star of the show. If you can get your hands on fresh clams, do
sothey bring a briny, oceanic depth that's simply irreplaceable. If fresh
clams aren't available, canned clams will do just fine, but be sure to rinse
them well to remove any excess saltiness.
The pimiento and celery add a delightful crunch and a touch of sweetness,
balancing the richness of the clams and the creamy white sauce. Don't skip
thesethey're essential to the dish's character.
Ah, the white sauce! This is where the magic happens. A good white sauce
should be velvety and smooth, with just the right amount of seasoning. Be sure
to cook your roux (the butter and flour mixture) until it's lightly
goldenthis will give your sauce a lovely nutty flavor. And when you add the
milk, whisk constantly to avoid lumps. A lumpy sauce is a tragedy, my friends,
but easily avoided with a little patience and care.
The breadcrumbs on top? Oh, they're the crowning glory. They should be golden
and crispy, adding a delightful contrast to the creamy layers beneath. If
you're feeling adventurous, you could even mix a little grated Parmesan into
the breadcrumbs for an extra layer of flavor.
As for the ring moldwhat a charming touch! It's a reminder of a time when
presentation was just as important as taste. If you don't have a ring mold, a
casserole dish will work perfectly well. The important thing is to layer
everything with love and care.
---
**Why This Recipe Works**
What I love about this dish is its simplicity and elegance. The clams bring a
briny, oceanic depth, while the pimiento and celery add a subtle crunch and
sweetness. The white sauce ties everything together in a creamy embrace, and
the breadcrumbs? Oh, they're the pice de rsistancecrispy, golden, and
utterly irresistible.
This recipe is a wonderful reminder that cooking doesn't need to be
complicated to be extraordinary. It's about letting the ingredients shine and
enjoying the process. So, I encourage you to give this a try. Whether you're
cooking for a crowd or just treating yourself, this Spaghetti with Clams is
sure to delight.
Bon apptit! 🍴✨
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