Clam Juice Recipes

LINGUINI WITH WHITE CLAM SAUCE

Linguini with White Clam Sauce image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

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

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.

THE BEST CLAM SAUCE

The Best Clam Sauce image

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

Ingredients

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

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

CLAM JUICE RECIPE

Clam Juice Recipe image

Learn how to make clam juice from fresh clams instead of using the salty stuff from the grocery store. We give you a clam broth recipe and tips and tricks for making your own clam nectar at home.

Provided by Jen @ Whole Lotta Yum

Categories Seafood

Time 20m

Number Of Ingredients 2

Ingredients

2 lb clams, live
3 cups water

Steps:

Rinse the clams to remove any remaining sand or dirt before you start cooking.
Add the live clams and the cold water to a medium-size stockpot. Place the lid on the pot. Turn the heat to medium high and bring the water to a bowl. As soon as the water starts bubbling, turn the pot down to medium to simmer.
Cook until the clams open, which will take about 3-5 minutes. We used manilla clams, littleneck clams will take longer to cook (about 10 minutes).
Using a slotted spoon, remove the cooked clams from the "juice." Toss any clams that did not open up, which means that they were dead before cooking and aren't safe to eat.
To strain the sand and dirt from the clam juice, take a fine mesh strainer and line it with a coffee filter. Pour the clam broth liquid from the pot through the strainer and into a bowl or a quart-size measuring cup.
The clam juice recipe should make about 4 cups of broth, if it doesn't add a little water to bring it up to the 4 cups mark.
The remaining strained clam juice is now ready to use for any recipes like clam chowder or other seafood dishes. Enjoy!

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