Elegant White Clam Sauce Recipes

LINGUINE WITH WHITE CLAM SAUCE II

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.

LINGUINE WITH CLAMS

Steps:

• In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
• Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
• Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
• Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.

CLAMS WITH LINGUINE SAUCE

Steps:

• Take a large bowl and fill with cold water, add the 1 tablespoon sea salt and stir to dissolve. Add clams and allow to sit in the refrigerator for a few hours so the clams will release the silt and sand. Rinse clams and press any open clams closed, if a clam won't stay closed discard.
• Fill a large pot with water and bring to boil. Salt water well. Cook pasta in water until 1 minute short of al dente. Reserve 3 cups cooked pasta water for sauce.
• In a large pan add butter. Heat over medium high heat until melted and add onion.
• Sauté until onion is caramelized. Add garlic and red pepper flakes cook about 2 minutes until garlic is fragrant.
• Add white wine and reduce about 2 minutes. Add 1/4 teaspoon salt and clams, toss to coat. Add pasta and 2 cups reserved pasta water. Cover and cook about 3 to 4 minutes until all the clams have opened, any unopened clams need to be discarded.
• If the pasta has absorbed to much water add more pasta water as needed, to moisten the pasta and make a nice creamy sauce.
• Add parsley and lemon juice, toss to serve.
• Garnish with lemon slices and parmesan cheese.

LINGUINE WITH WHITE CLAM SAUCE

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.
• Pour in the wine and the diluted Glace de Fruits de Mer Gold® and simmer until the liquid reduces slightly, about 3 minutes.
• Add the clams, cover the pot, and cook for 5-6 minutes, just until the clams open.  Discard any clams that do not open after 6 minutes.
• Remove the pot from the heat and stir in the butter, parsley, and oregano.
• Drain the pasta, transfer it to the pot with the sauce, and toss to combine.  Serve in warmed shallow bowls.

LINGUINE WITH CREAMY WHITE CLAM SAUCE

Steps:

• 1 Heat olive oil in 3-quart saucepan over medium heat and cook garlic, stirring occasionally, 30 seconds. Stir in sauce, clams, reserved clam liquid and sherry. Simmer, stirring occasionally, 3 minutes or until heated through. Serve over hot linguine and garnish, if desired, with chopped fresh parsley.

HOW TO DOCTOR CANNED CLAM SAUCE TO MAKE LUSCIOUS LINGUINE

Steps:

• In a large sauce pot over medium heat add the olive oil, minced bacon, chopped onion, and smashed garlic. Cook stirring occasionally until mixture is soft and fragrant about 5 minutes. Add the dried thyme and red pepper flakes and cook for 1 minute more.
• Pour in the white wine and bring to a simmer. Lower heat and reduce wine by about half. 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. Serve with grated pecorino cheese.

SPAGHETTI WITH CLAMS

Steps:

• Start boiling water for the pasta.
• Clean the clams per instructions in post.
• Once the water is boiling, salt like the sea.
• Drop the pasta.
• Melt the butter with the olive oil in a deep saucepan.
• Add the garlic and crushed red pepper. Cook for just a minute.
• Add in the white wine and some of the pasta water.
• Season with just a touch of kosher salt and black pepper.
• Allow the sauce to come to a heavy simmer.
• Toss in the clams. Cover to steam open.
• As the clams open, remove and reserve in a bowl.
• Discard any clams that do not open.
• Reduce the heat.
• Add all of the clams back to the saucepan.
• Pour in the lemon juice and zest.
• Toss in the pasta directly from the pot.
• Add in more pasta water, if needed. (can also use a bit of clam juice in a bottle)
• Sprinkle in the fresh parsley and toss gently.
• Serve in individual plates, or bowls.
• Be generous with the clams.
• ENJOY!

ELEGANT BAKED CLAMS CASINO RECIPE

Steps:

• Fill a large bowl or jar with very cold and heavily salted water. Scrub the clams well, then let them sit in the bowl for 30 minutes.
• Set the oven to high broil. Remove the clams from the water, taking care to not lift up the sand that has collected in the bottom of the bowl. Dry the clams, then spread them on a baking sheet.
• Broil the clams for about 5 minutes, or until the shells pop open. Remove from the oven, and allow them to cool enough to handle.
• Slide a shucking knife into each clam to separate the flesh from the top shell. Twist the knife to pry open the shell, and twist off the top of the shell using your hands. Try to reserve as much of the juices in the shell as possible. Repeat with the remaining clams. Set aside.
• Heat a skillet over medium heat, and add the diced bacon. Sauté the bacon for about 10 minutes, stirring occasionally, or until it is beginning to get crispy edges.
• Add the diced bell pepper and shallot, and sauté for 2 minutes. Transfer the bacon and peppers to a bowl using a slotted spoon. Reserve the bacon drippings.
• Mix together in a bowl the panko breadcrumbs, butter, garlic, 2 tablespoons of the chopped parsley, Parmigiano-Reggiano, Worcestershire sauce, wine, the juice of ½ the lemon, sea salt, and ground pepper.
• Spoon the breadcrumb mixture on top of each clam, and gently pack it down a bit with the back of the spoon or your hands. Place the clam back on the baking sheet. Repeat with the remaining clams. Spoon bacon and bell pepper mixture over the top of each clam, distributing evenly. Drizzle each clam with some of the bacon drippings for extra flavor.
• Set the oven to broil again, and prepare an oven-safe seafood platter, skillet, or baking dish by adding about a ½-inch layer of rock salt to the bottom. Spread the rock salt to make an even layer. Place the clams on top of the rock salt.
• Place the baking dish in the oven about 6 inches below the heating element, and broil on high for about 5 to 7 minutes, or until the breadcrumbs begin to brown.
• Remove the clams from the oven, garnish with remaining parsley, and serve immediately with lemon wedges cut from the remaining ½ lemon.