White Clam Sauce Recipes

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WHITE CLAM SAUCE

BE SURE TO HAVE CRUSTY BREAD ON HAND TO DIP IN THE WONDERFUL GARLICY BUTTER SAUCE. QUICK AND EASY COMFORT FOOD AT ITS BEST.

Provided by BoxOWine

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13



White Clam Sauce image

Steps:

  • MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT.
  • ADD GARLIC AND SAUTE ABOUT 1 MIN.
  • QUICKLY BLEND IN FLOUR WITH WIRE WHISK.
  • GRADUALLY STIR IN REMAINING INGREDIENTS.
  • COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED.
  • PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES.
  • SPOON CLAM SAUCE OVER PASTA.
  • SERVE.
  • PASS GRATED PARMESAN CHEESE.

3 tablespoons butter (UNSALTED PREFERRED)
1/2 cup olive oil
1 tablespoon flour
2 tablespoons finely chopped garlic (MORE IF YOU LOVE GARLIC)
2 (6 1/2 ounce) cans chopped clams, undrained
1/2 cup bottled clam juice
2/3 cup dry white wine
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried marjoram, crumbled (OPTIONAL)
1 1/2 teaspoons dried oregano
2 tablespoons lemon juice (OPTIONAL)
hot cooked pasta (LINGUINE OR ANGEL HAIR WORKS BEST)
freshly grated parmesan cheese

WHITE CLAM SAUCE

Most white clam sauces have butter in them, but a healthier (and just as tasty!) option is to simply use a little bit of olive oil and the clam juice in the can. You'll love this recipe just as much as those butter laden ones, or at least I do. Clams are high in iron too!

Provided by Stephanie Z.

Categories     Sauces

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7



White Clam Sauce image

Steps:

  • Saute the onion in olive oil for about 5 minutes.
  • Add in the garlic. If you don't have a garlic press, chop it finely. I love garlic and usually use 3 cloves, but you may only want two.
  • Add in remaining ingredients and simmer 5-10 minutes.
  • Serve over linguine or your favorite pasta.

Nutrition Facts : Calories 321.9, Fat 7.5, SaturatedFat 1.2, Cholesterol 92.1, Sodium 210.5, Carbohydrate 15.6, Fiber 0.9, Sugar 1.6, Protein 45.4

2 teaspoons olive oil
1 small onion, chopped
2 (6 1/2 ounce) cans minced clams
2 tablespoons parsley
2 -3 garlic cloves, pressed
1/2 teaspoon basil
1/4 teaspoon pepper

CREAMY WHITE CLAM SAUCE

This is my own sauce, though I'm sure it is similar to many others. I usually use this with fettuccini, but it is excellent with black/squid ink pasta.

Provided by personalchef

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7



Creamy White Clam Sauce image

Steps:

  • Melt butter in heavy skillet over med/low heat.
  • Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
  • Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
  • Remove garlic cloves
  • Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
  • Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.

2 tablespoons butter
1 (10 ounce) can whole clams
2 garlic cloves, smashed (lay garlic clove on board and smash, remove skin, do not chop)
1 (8 ounce) bottle clam juice
1 cup white wine
1/2 cup heavy cream
1 medium tomatoes, chopped (see note) (optional)

AMAZING WHITE CLAM SAUCE

I got this recipe from an old boyfriend, and have modified it over the years. My husband and I have this at least every two weeks with a big loaf of garlic bread. It's very easy, but very delicious and filling.

Provided by Linoleum

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Seafood

Time 1h5m

Yield 4

Number Of Ingredients 8



Amazing White Clam Sauce image

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
  • Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.
  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
  • Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.

Nutrition Facts : Calories 825.2 calories, Carbohydrate 57.5 g, Cholesterol 136.3 mg, Fat 44.7 g, Fiber 2.7 g, Protein 48.6 g, SaturatedFat 12.7 g, Sodium 280.3 mg, Sugar 4.5 g

½ cup olive oil
1 large onion, chopped
6 cloves garlic, minced
1 pinch red pepper flakes, or to taste
1 ¾ cups half-and-half cream
3 (6.5 ounce) cans minced clams, drained with juice reserved
¼ cup grated Parmesan cheese for topping
1 (8 ounce) package dried linguine pasta

DAD'S WHITE CLAM SAUCE

This is a family favorite; my sister loves to request it for special occasions. It's a very garlicy, "brothy" sauce that's best sopped up with lots of crusty bread. Traditionally in Italy, this is served over linguine, but we like it with small shells so they can hold more of the sauce. Note: do not add the clams until the very end when tossing the hot pasta with the sauce; otherwise they will become rubbery.

Provided by DreamoBway

Categories     Pasta Shells

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8



Dad's White Clam Sauce image

Steps:

  • Drain clams, reserving juices. Set both the clams and the juice aside.
  • Saute minced garlic in oil on medium heat until golden brown, about 2 minutes. Meanwhile, prepare pasta to al dente.
  • Add salt, pepper, and crushed red pepper to the garlic and oil. Mix well.
  • Add clam juice and chicken broth. Bring to a low boil and heat through.
  • Toss clams and pasta with sauce just before serving.

Nutrition Facts : Calories 882.8, Fat 58.6, SaturatedFat 8.4, Cholesterol 138.1, Sodium 986.1, Carbohydrate 18.3, Fiber 0.2, Sugar 0.2, Protein 68

6 (6 1/2 ounce) cans minced clams
1 cup extra virgin olive oil
6 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup chicken broth
1 lb gluten-free pasta

LINGUINE WITH WHITE CLAM SAUCE

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11



Linguine with White Clam Sauce image

Steps:

  • Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
  • While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
  • Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.

1 pound dry linguine or spaghetti
Kosher salt
1/3 cup extra-virgin olive oil
3 tablespoons finely chopped garlic
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
1/4 cup water
36 little neck clams, scrubbed
3 tablespoons finely chopped flat-leaf parsley
Freshly ground pepper
Grilled bread, for serving (optional)

PASTA WITH WHITE CLAM SAUCE

Provided by Food Network

Yield 5 to 6 servings.

Number Of Ingredients 7



Pasta with White Clam Sauce image

Steps:

  • Put up 6 quarts of water to boil in a large pot.
  • Open the chowder clams, making sure to catch all the clam juice. Mince the clams and reserve them. Measure the juice; it should come to about 2 cups. If it doesn't, make up the difference with bottled clam juice. Then add 1/2 cup water, making 2 1/2 cups liquid in all.
  • Pour the olive oil into a wide heavy pot over medium heat. Add the minced garlic and saute for 4 to 5 minutes or until the garlic just starts to turn gold. Add a little clam juice to loosen the garlic then add the rest of the 2 1/2 cups. Raise heat.
  • Salt the boiling water lightly and add the capellini, stirring well. Cook until just al dente, about 7 to 8 minutes.
  • Simmer the clam juice in its pot for two minutes. Raise heat and add the Manilla clams. Cover. Within two minutes or so, their shells should swing open; remove the Manilla clams from the pot and place them in a bowl. Turn heat to low under clam juice in pot and add the reserved, raw, minced clams. Cook very gently for 1/2 minute.
  • The pasta should be done at this point. Spill the pasta into a colander and place the cooking pot over a low flame. Return the pasta to the cooking pot. Add 2/3 of the clam juice, plus the liquid that has collected in the bowl of Manilla clams. Add 3 tablespoons of the minced parsley. Stir to blend, about one minute. Divide pasta among 5 to 6 individual pasta bowls and top with the remaining clam juice, the remaining parsley, and the Manilla clams. Serve immediately.

8 very large chowder clams, each about 8 to 10 ounces
1 little bottled clam juice (if necessary)
1/2 tablespoon olive oil
6 cloves garlic, finely minced
1 1/2 pounds small Manilla clams, washed
1/4 cup very finely chopped parsley
1 pound thin, dried pasta, such as capellini

LINGUINE WITH WHITE CLAM SAUCE

Linguine with White Clam Sauce is one of Anne Burrell's favorite "happy foods." Get this simple recipe from Secrets of a Restaurant Chef on Food Network.

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13



Linguine with White Clam Sauce image

Steps:

  • Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
  • Bring a large pot of well salted water to a boil over medium heat.
  • Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
  • While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
  • Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
  • Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
  • This won't make you want to clam up!

Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Big fat finishing extra-virgin olive oil (high quality)

LINGUINE WITH WHITE CLAM SAUCE

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 6



Linguine with White Clam Sauce image

Steps:

  • Cook linguine according to directions on box. Clean clam and let sit in a tub of water. In large pot heat oil. Add garlic and cook for 30 seconds. Add parsley, anchovy and white wine. Let simmer. Drain clams and add to pot. Cover to steam. Once clams have opened, serve over pasta.

1/2 pound linguine
36 littleneck clams
2 tablespoons olive oil
1/2 tablespoon parsley, minced
1 anchovy fillet, chopped
3/4 cup white wine

LINGUINI WITH WHITE CLAM SAUCE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13



Linguini with White Clam Sauce image

Steps:

  • Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
4 to 6 cloves garlic, finely chopped
1 tin flat fillet of anchovies, drained, 6 or 7 fillets
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
1 cup dry white wine
1 cup clam juice or chicken stock
1 can (15 ounces) fancy whole baby clams
1 lemon, zested
1 pound linguini, slightly undercooked, about 6 to 7 minutes
1/4 cup chopped parsley leaves
Lots of black pepper and some coarse salt
Crusty bread, for mopping

PASTA WITH WHITE CLAM SAUCE

Garlic and oregano enhance the seafood flavor of this delicious main dish. "An Italian friend of my mom's passed on the recipe to her, and I began preparing it when I was 14," writes Kelli Soike of Tallahassee, Florida. "For convenience, it can be made in advance...and leftovers are just as good."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 12



Pasta with White Clam Sauce image

Steps:

  • Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.

Nutrition Facts : Calories 379 calories, Fat 13g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 874mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges

12 ounces uncooked linguine
2 garlic cloves, minced
1 can (2 ounces) anchovies, undrained
1 tablespoon olive oil
1 bottle (8 ounces) clam juice
1 can (6-1/2 ounces) minced clams, undrained
1/3 cup water
2 tablespoons dried oregano
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/2 teaspoon pepper
5 tablespoons shredded Parmesan cheese

LINGUINE WITH CREAMY WHITE CLAM SAUCE

Make and share this Linguine With Creamy White Clam Sauce recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Linguine With Creamy White Clam Sauce image

Steps:

  • Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic.
  • Add reserved clam juices, heavy cream and wine.
  • Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.
  • Season with salt and pepper to taste.
  • Add clams and warm through.
  • Add cooked linguine to pan and toss to coat.
  • Top with Parmesan cheese and serve.

2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped fresh parsley
3 cloves minced garlic
4 (6 ounce) cans chopped clams, drained,reserve juice
1 cup heavy cream
1/4 cup dry white wine
1 lb linguine, cooked to pkg directions
salt and pepper
grated parmesan cheese

LINGUINE WITH WHITE CLAM SAUCE I

Quick and Easy! Can be used when you forget to take something else out of the freezer. You can use water instead of the clam juice, if you like.

Provided by JANBLIDEN

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Yield 5

Number Of Ingredients 8



Linguine with White Clam Sauce I image

Steps:

  • In a large pot with boiling salted water cook linguini pasta until al dente.
  • Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
  • Toss pasta with clam sauce. Serve warm.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 69.7 g, Cholesterol 49.8 mg, Fat 6.2 g, Fiber 3.1 g, Protein 31 g, SaturatedFat 0.9 g, Sodium 113.9 mg, Sugar 3 g

1 (16 ounce) package linguini pasta
1 tablespoon olive oil
3 cloves garlic, minced
2 (6.5 ounce) cans minced clams, with juice
¼ cup clam juice
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste

LINGUINE WITH WHITE CLAM SAUCE II

A light clam sauce served over linguini noodles. Healthy, too!

Provided by Karena

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Yield 5

Number Of Ingredients 8



Linguine with White Clam Sauce II image

Steps:

  • In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
  • In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
  • Toss cooked and drained linguini pasta with the clam sauce and serve warm.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 56.9 g, Cholesterol 90 mg, Fat 15.1 g, Fiber 2.7 g, Protein 43.6 g, SaturatedFat 2.1 g, Sodium 392.3 mg, Sugar 2.4 g

1 (12 ounce) package linguini pasta
3 (8 ounce) cans minced clams, with juice
¼ cup olive oil
1 clove garlic, minced
¾ cup chopped parsley
2 tablespoons white wine
1 teaspoon dried basil
½ teaspoon salt

PASTA WITH WHITE CLAM SAUCE

This quick and easy meal is sure to please. My family enjoys this recipe with angel hair pasta. Garnish with grated Parmesan cheese.

Provided by Nancy Nicholas

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Yield 2

Number Of Ingredients 8



Pasta With White Clam Sauce image

Steps:

  • Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
  • Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!

Nutrition Facts : Calories 655.7 calories, Carbohydrate 71.3 g, Cholesterol 100.5 mg, Fat 28.7 g, Fiber 5 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 669.7 mg, Sugar 2.6 g

2 tablespoons olive oil
4 tablespoons chopped onion
1 teaspoon minced garlic
1 teaspoon lemon juice
4 tablespoons white wine
1 ¼ cups white clam sauce
½ teaspoon crushed red pepper
8 ounces pasta

THE BEST CLAM SAUCE

I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!

Provided by Jodie B

Categories     Seafood     Shellfish     Clams

Time 45m

Yield 4

Number Of Ingredients 8



The Best Clam Sauce image

Steps:

  • Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
  • In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
  • Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
  • Spoon the clam sauce over the linguini and serve.

Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
½ cup butter
salt and pepper to taste
2 tablespoons dry white wine

LINGUINE WITH WHITE CLAM SAUCE

Categories     Dairy     Pasta     Shellfish     Sauté     Christmas     Quick & Easy     Dinner     Seafood     Clam     Christmas Eve     Noodle     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-dish to 8 first-course servings

Number Of Ingredients 12



Linguine with White Clam Sauce image

Steps:

  • Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.
  • Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander.
  • While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.
  • Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

1/3 cup extra-virgin olive oil
1 medium onion, chopped
6 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano
1/3 cup dry white wine
1/3 cup bottled clam juice
1 lb linguine
2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well
2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup chopped fresh flat-leaf parsley
Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes

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From mrfood.com


PASTA WITH WHITE CLAM SAUCE RECIPE - THE SPRUCE EATS
Add the minced clams with the liquid and bring to a boil. Lower the heat and simmer for 5 minutes, or until the liquid reduces by about half. Add the parsley, salt, and pepper, and toss gently. Remove about 1/4 cup of pasta cooking water and set aside. Drain the pasta and add to the sauce, mixing gently to coat.
From thespruceeats.com


THICK WHITE CLAM SAUCE - RECIPES | COOKS.COM
Home > Recipes > thick white clam sauce. Did you mean white clam sauce? Results 1 - 8 of 8 for thick white clam sauce. 1. SEAFOOD CASSEROLE. Melt butter in 3 qt ... prepare a very thick white sauce with 2 cups milk, flour ... and add canned clams with their liquid. Stir until ... the clam sauce. . Ingredients: 11 (eggs .. sauce .. scallops ...) 2. FRIED CLAMS. Steam open the well …
From cooks.com


FOOD WISHES VIDEO RECIPES: SPAGHETTI WITH "WHITE" CLAM SAUCE
Also, growing up in America (where this blog and I are based) every Italian restaurant served pasta with clam sauce in two ways. White with cream and red with tomato. Bye the way, you may be new to the blog, so you have read my many posts regarding the fact these these ethnic recipes are NOT authentic and not trying to be. But, to an American these are …
From foodwishes.blogspot.com


LINGUINE WITH WHITE CLAM SAUCE - A FOOD LOVER'S KITCHEN
Saute for 2 minutes. Add the clams and juice, oregano, basil and white wine to the pan. Simmer for 3-5 minutes. Add the linguine and toss to coat. Transfer to serving plates. Top with a spritz of lemon juice, a sprinkle of grated cheese, fresh parsley and red pepper flakes, as …
From afoodloverskitchen.com


SHRIMP WITH CLAM SAUCE - ALL INFORMATION ABOUT HEALTHY ...
Linguine With Shrimps and Clam Sauce Recipe - Food.com new www.food.com. Fry shrimps until garlic gets toasted.Don't worry if you see a little burnning garlic must get toasted. After garlic gets toasted add white clam,ragu sauce, Ranch pesto,Basil.Cook at a low fire for 15 minutes.
From therecipes.info


RECIPE FOR CLAM SAUCE LINGUINE - CREATE THE MOST AMAZING ...
Linguine with Clam Sauce Recipe - Food.com hot www.food.com. DIRECTIONS. Heat oil in skillet over menium heat. Add onion and chopped garlic and cook till the onion is tender. Add clam juice to skillet and add all the seasonings. Simmer over low for 5 minutes. When pasta is ready, add clams, and remove from heat. Pour sauce over drained pasta, toss together. …
From recipeshappy.com


LINGUINE WITH WHITE CLAM SAUCE AND ONIONS | RECIPES | PBS FOOD
Bring to boil then reduce heat and simmer sauce until pasta is cooked. Cook linguini until it bends (3-4 minutes). Drain pasta, put back in pot, combine with clam sauce, stir once, and cover pot.
From pbs.org


LINGUINE WHITE CLAM SAUCE RECIPE - YAEAT.TV
This Amazing Linguine with White Clam Sauce Recipe will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Season 2 | Ep. 1 or Recipe #49 on #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. www.
From yaeat.tv


HOW TO DOCTOR CANNED CLAM SAUCE TO MAKE LUSCIOUS LINGUINE ...
Drain the can of clams and set clams aside. Next, add the Progresso clam sauce and juice from the clams to pot and return to a simmer. Cook for 4-5 minutes. Whisk in the butter and parsley. Then add the baby clams and pasta and cook for 45 seconds. Add the juice of 1 lemon and salt and pepper to taste.
From foodschmooze.org


WHITE CLAM SAUCE - MRFOOD.COM
In a medium-sized saucepan, heat 1 tablespoon oil over medium-low heat and cook the garlic for 1 to 2 minutes, until golden, stirring occasionally. Add the remaining ingredients and cook for 10 minutes, or until thoroughly heated. Makes about 2-3/4 cups.
From mrfood.com


WHITE CLAM SAUCE RECIPE - HOW TO MAKE LINGUINE WITH WHITE ...
Reserve the strained liquid. Wipe out the pan and add 2 tablespoons olive oil. Turn the heat to medium-high and sauté the garlic for about 1 minute; don't let it brown. Add the red pepper flakes and the remaining white wine. Boil this for 1 minute, then add the reserved clam juice. Turn off the heat.
From honest-food.net


WHITE CLAM SAUCE WITH PASTA AND ASPARAGUS | RECIPES WIKI ...
Drain. Heat oil in a skillet. Add garlic and cook until just starting to color, stirring. Add clam juice and cook 1 minutes. Stir in clams, lemon juice, peppers and salt. Cook until heated through. Stir in butter and parsley. Toss the pasta and asparagus with the sauce. Drizzle with additional olive oil and serve immediately.
From recipes.fandom.com


LINGUINE WITH WHITE CLAM SAUCE - LIDIA
Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water. When all the clams are out, increase heat to high and add 1/2 cup of the parsley.
From lidiasitaly.com


CLAM SAUCE RECIPE - JULIA CROCE | FOOD & WINE
In a deep nonreactive sauté pan or saucepan large enough to hold the clams, combine the olive oil, parsley, oregano and crushed red pepper. Stir in …
From foodandwine.com


LINGUINE WITH CREAMY WHITE CLAM SAUCE RECIPE - FOOD NEWS
2 Add reserved clam juices, heavy cream and wine. 3 Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes. 4 Season with salt and pepper to taste. Saute the onion and garlic in butter until tender. Add the juice from the clams, parsley, the condensed cream of mushroom soup and […]
From foodnewsnews.com


LINGUINE WITH WHITE CLAM SAUCE - MORE THAN GOURMET
Methods/Steps. Cook the linguine in a large pot of salted boiling water. While the pasta cooks, make the sauce. Warm the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, and sauté until it's translucent, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 2 minutes.
From morethangourmet.com


WHITE CLAM SAUCE RECIPE | FISHEX SEAFOODS
Seafood Sauce Recipes. White Clam Sauce. White Clam Sauce. Preparation Time: 20 minutes; Cook time: 25 minutes; Yield: 6 servings; Ingredients: 1/4 cup Olive Oil; 1/4 tsp Red Pepper Flakes; 10 oz whole Baby Clams; 16 oz minced Clams ; 2 Garlic Cloves, minced; 1/4 tsp Salt; 1/3 cup dry White Wine; 3 Tbsp Parsley, chopped; 4 tsp All-purpose Flour; Directions: …
From fishex.com


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