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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Creamy Clams Torta

Chevre cheese is great in this dish, lending a mild, tangy flavor to a creamy Torta like you've never had. Mix this recipe up a bit and purchase flavored Chevre as well. If your cheese is a bit soft, simply cut the cheese into small dice. Either way, it will melt beautifully. Substitute other goat milk cheeses, Parmesan and Romano or even Havarti.


For 4 people


  • 8 ounce(s) spaghetti, cooked and drained well
  • 1/2 cup(s) milk
  • 5 egg whites
  • 1/2 teaspoon(s) black pepper
  • 1 (6 1/2-ounce)can chopped clams, drained
  • 4 ounce(s) Chevre cheese, grated
  • 3 tablespoon(s) olive oil

Creamy Clams Torta Directions

  1. Make sure spaghetti is drained very well.  In a large bowl, whisk milk, egg whites and pepper together well. Fold in the spahetti, clams and lastly the grated cheese. Bring oil to shimmering hot over medium heat in a large 10-12-inch skillet. Give the spaghetti mixture one more stir to blend the cheese evenly throughout. Pour into hot skillet, reduce heat to low, cover and simmer. You should see a slight bubbling all around the outside of the skillet. If not, raise heat to medium-low. Remove from heat once the center is set and the edges have attained a brown, cripsy crust, about 10-12 minutes. Transfer to a serving plate and cut pizza fashion to serve hot.