How do you make clam sauce?????!
Answers: I want to make linguini and clams,but I have no idea how to make clam sauce. Please help!!
I will give you my emergency 20 minute and inexpensive recipe first (canned clams).
I make a white sauce (actually clear).
Put your water on for boiling the pasta and salt it well
Take 1/4 cup olive oil and saute 2 cloves finely chopped garlic. When garlic is about to brown (after about 2 minutes of medium heat). Add all of the clam juice from the clams (Don't add the clams at this point). Cook under medium heat until the pasta is done. It should reduce by half its liquid. If it goes below half, add some water to bring the proportions back up.
Drain pasta when done
Immediately dump clams into clam/olive oil and cook for 1 minute under high heat. Add 1 teaspoon oregano
Add pasta to clam sauce and toss.
Add a drizzle of olive oil to give pasta a sheen before serving
white or red?
Just take a regular spaghetti sauce, home made, and add fresh, scrubbed clams. White clam sauce is: cook some garlic in olive oil, add a little clam juice and lemon juice, throw the scrubbed clams in, and then finish with fresh parsley. That's it!
LINGUINE WITH WHITE CLAM SAUCE
Printed from COOKS.COM
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4 cans minced clams, drained (reserve liquid for sauce)
? stick butter
1 cup olive oil
3 tablespoon finely chopped onions
2 cloves finely minced garlic
6” anchovy paste from tube
1 1/2 cups dry white wine
1 quart chicken broth
2 teaspoons red pepper flakes
1 1/2 cups clam juice (include reserved liquid)
1 teaspoon dried oregano (crush in palm of hand before adding)
1 tablespoon parsley, chopped fine
1 teaspoon black pepper
1 cup grated Parmesan cheese (freshly grated)
additional chopped parsley (for garnish)
1 lb linguine (prepared while making clam sauce)
Melt butter in pan then add olive oil. Add onion, garlic and anchovy paste from tube (about 6 inches long).
Cook until garlic gets golden brown (be careful not to burn the garlic).
Add wine and cook down (2 to 3 minutes) add chicken broth, clam juice, and seasonings (Parsley, Oregano, Black and Red Pepper). Cook on low for 20 minutes.
Add clams. Heat; remove from stove, add linguine noodles directly from boiling water and stir in cheese.
Sprinkle with remaining cheese and additional chopped parsley.
Serves 6 to 8 people.
Additional: Serve with Garlic Bread or Toasted Italian bread brushed with butter or olive oil. “Mangiamo!”
Submitted by: Larry Kelly
2 cans chopped clams,1 bottle clam juice,4-5 cloves crushed garlic,4-5 tbs. fresh chopped parsley,dash crushed red pepper,salt and pepper. Put about 2 oz. oil and saute garlic (do not brown) add parsley saute for 1 min. add clam juice and juice from caned clams.Add crushed red pepper,salt and pepper to taste. On med heat low cook for 5-8 min.Add clams and cook 3-4 min. Pour over 1 lb. linguine, your done.
Okay here is the recipe....
For white sauce....
Things You’ll Need:
1 can (6 1/2 oz.) chopped or minced clams
2 to 3 tbsp. olive oil
1 to 2 tbsp. butter
1/2 tsp. garlic granules or 1 clove chopped garlic
1 tsp. dried parsley or 2 tbs. fresh chopped parsley
2 oz. dry white wine
Pinch of oregano and black pepper
Parmesan cheese
Step 1:
Pour olive oil and spoon butter into a medium saucepan. Set heat to low and bring to a simmer.
Step 2:
Add crushed or granulated garlic, oregano and pepper and stir.
Step 3:
Open 6 1/2 oz. can of chopped or minced clams. Drain and reserve liquid. Add clams to pan and stir, slowly adding about 2 oz. of clam liquid.
Step 4:
Add parsley and simmer for about three minutes, stirring occasionally. Add about 2 oz. of chardonnay or other dry white wine. Simmer for an additional minute.
Step 5:
Serve over fresh angel-hair pasta, thin spaghetti or linguine. Top with fresh-grated parmesan cheese. Serves two--double the recipe for four servings.
For red sauce....
Red clam sauce recipe for pasta contains clams, wine, garlic, onion, and other ingredients.
INGREDIENTS:
2 cans (7 ounces each), drained, liquid reserved
1/2 cup olive oil
1 small onion, sliced
1 small clove garlic, minced
1/2 cup dry white wine
3 cups tomatoes,peeled,chopped, and seeded
1 or more fresh green chile peppers, seeded and chopped
1/4 cup chopped parsley
salt and pepper, to taste
PREPARATION:
Heat oil in a skillet and cook onion until lightly browned. Add minced garlic, wine, tomatoes, reserved clam liquor and chiles. Cook over high heat for 20 minutes. Add minced clams and the parsley.
Hope this helped!
Can CHETAK come cook for me!!?
Old Spaghetti Factory Original Clam Sauce
3 oz Butter
2 Garlic cloves; fine chopped
1/2 md Onion; finely chopped
3 md Celery stalks (outside;
-peeled); finely chop
3 tb Flour
2 cn Chopped clams; (6 oz ea)
1 qt Half and half
1/4 ts Ground thyme
1 ts Salt
Instructions:
Combine butter, garlic, onion and celery in a saucepan. Braise over
medium-low heat until tender but not brown. Add the flour, and mix to make
a roux. Drain clams, reserving juice. In a separate saucepan, combine clam
juice, half-and-half, thyme and salt. Heat until just below boiling. Add to
roux, and cook until sauce thickens. Add clams, stirring gently to mix
through out the sauce. Serve over noodles