- Fresh shucked sea clams, rinsed thoroughly
- 2 tablespoons butter
- ¼ cup olive oil
- 1 garlic clove, minced
- fresh chives or scallions
Slice the tongue into ½-inch strips
Add butter and olive oil to large skillet on medium heat. To make it like Nolan’s grandmother would, use a bit of salt pork instead of the olive oil.
Add garlic and stir.
Add clam strips and sauté for about 5 minutes.
Top with chopped fresh chives or scallions and plate it with starch of your choice. (Linguine cooked al dente is great!)