Pan Roasted Clams - Delish!

Made this for dinner last Wednesday for C and I as a predinner to the Japansese curry we were also cooking. The recipe is from David Chang's Momofuku cookbook for Pan Roasted Bouchot Mussels with OS but since I'm too scared to cook with mussels (ever since Tony Bourdain said he does not eat them in restaurants because of the unknown of how they are stored and held), I substituted clams. C loved them and said they were really good.

Now that I have more free time with school being done (did I mention I was taking grad classes--I got a 4.0 this semester) and it is lonely cooking for one, I have been trying to cook Sunday night dinners for some of my friends. This past Sunday, I made my own duck ravioli and then 12 pounds of clams. We ate almost all of them, but saved a few for my roommate who was at work at the time.

I forgot to take a picture of the homemade ravioli because I was busy cooking everything else. I did not love them, but my dinner guest said they were good. I served it with a demi-glace sauce. I also saved a lot of the duck fat to be used another time. Mmm..