Bacon And Spinach Clam Sauce Recipes

STEAMED CLAMS WITH BACON, TOMATO, AND SPINACH

Steps:

• Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
• Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

BACON AND SPINACH CLAM SAUCE

Steps:

• fill your pasta pot with water add salt and get to a low boil. On Medium heat sauté bacon till nice and brown add oil, butter add butter,and crushed red pepper flakes to a sauté pan. heat for 1 minute. into the reseved clam juice add wine and enough boullion/stock or clam juice to this to make 2 cups total, add this to the pan with the marjoram and simmer for 7 minutes on med low. Add the spinach and clams heat for two minutes or until fresh spinach is wilted or frozen is heated through. add the grated lemon rind and juice,. taste, and season with salt and pepper. cook pasta about 2/3 through , drain and add to sauce, cover and let sit for about 5 minutes to absorb the sauce and cook the pasta the rest of the way sprinkle with parmasian and serve.

DICK AND RED'S BACON CLAM DIP

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, crumble and set aside.
• In a medium bowl, stir cream cheese until smooth. Stir one can of clams with juice into the cream cheese. Drain the other can, reserving the juice, and stir those clams in as well. Mix in the hot pepper sauce, Worcestershire sauce, and lemon juice. Stir in crumbled bacon. Cover and refrigerate dip and reserved clam juice for one hour.
• Remove dip from the refrigerator, and stir in just enough of the reserved clam juice to make the dip soft enough to dip a chip into.

THE BEST CLAM SAUCE

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.

SPINACH AND BABY CLAM SAUCE

Steps:

• Thaw, drain and squeeze chopped spinach. If you don't get the spinach mostly dry, the sauce is wet, runny and rather icky. !Raw spinach does not work in this recipe!
• Melt butter in sauce pan.
• Add olive oil and garlic.
• Add spinach, cook until warmed through (approximately 5 minutes).
• Add clams and juice, simmer for 5 minutes.
• remove from heat, serve over 3/4 pound pasta noodles with bread crumbs and cheese as toppings.

FETTUCCINE WITH BACON-CLAM SAUCE

Steps:

• Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.

LINGUINE WITH RED CLAM SAUCE AND BACON

Steps:

• Saute the bacon in a medium skillet until lightly browned, about 5 minutes. Spoon off most of the bacon fat.
• Add the olive oil; saute the onion over low heat until very tender and golden, about 8 minutes.
• Add the garlic; saute 1 minute.
• Stir in the tomatoes and clams. Simmer over medium heat, uncovered, stirring to break up the tomatoes, until slightly reduced and sauce has thickened, about 10 minutes.
• Season with salt and pepper and parsley.
• Serve over cooked linguine.

SAUTEED SPINACH WITH BACON

Steps:

• In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.
• Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.
• Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Serve sprinkled with crispy bacon.