Simpleclamsauce Recipes

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AMAZING WHITE CLAM SAUCE



Amazing White Clam Sauce image

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

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

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

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

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

WHITE CLAM SAUCE



White Clam Sauce image

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

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

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.

EASY CLAM SAUCE



Easy Clam Sauce image

Make and share this Easy Clam Sauce recipe from Food.com.

Provided by Rick B2

Categories     < 30 Mins

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

1 (6 ounce) can minced clams
1/4 cup onion (chopped fine)
1 -2 clove garlic (minced)
1/3 teaspoon dry oregano (crushed)
1 (8 ounce) can tomato sauce
2 tablespoons olive oil
1/4 cup dry white wine (optional)

Steps:

  • Cook onion and garlic in oil until onion is tender (slightly brown is OK) Add minced clams (liquid included) Sprinkle mixture with oregano Add tomato sauce and simmer for about 2 minutes, stirring frequently.
  • If adding wine (optional) cook sauce longer to reduce.

LINGUINI WITH WHITE CLAM SAUCE



Linguini with White Clam Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

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.

LINGUINI WITH CLAM SAUCE



Linguini with Clam Sauce image

Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound linguini
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped

Steps:

  • Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.

Provided by Dorothy Rinaldi

Categories     Seafood     Shellfish     Clams

Time 32m

Yield 4

Number Of Ingredients 8

2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

Steps:

  • Bring a large pot of salted water to boil. Cook pasta according to package directions.
  • Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg

RED CLAM SAUCE



Red Clam Sauce image

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

Steps:

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.

LINGUINE WITH CLAM SAUCE



Linguine With Clam Sauce image

Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.

Provided by Colu Henry

Categories     dinner, easy, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
1 pound linguine or other long pasta, such as linguine fini or spaghetti
1/4 cup extra-virgin olive oil, plus more for serving (optional)
5 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry vermouth or dry white wine
2 (10-ounce) cans whole baby clams with their juices
Black pepper
2 tablespoons unsalted butter
2 teaspoons lemon zest (from 1 to 2 lemons)
1/2 cup chopped Italian parsley
Lemon wedges, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
  • While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
  • Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
  • Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

From your kitchen, tested and approved in ours. One of our Danish fans, Henrik Dan Jensen, perfected this classic meal and says, "White wine, my special ingredient, adds a tiny spark to the sweet clams."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 10

Coarse salt
12 ounces linguine
3 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
3/4 cup dry white wine
2 pounds small clams (50 to 55), such as Manila, rinsed and scrubbed
2 tablespoons butter
1/4 cup fresh parsley, coarsely chopped

Steps:

  • In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water; drain pasta. Set aside.
  • While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.
  • Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.
  • Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that havent opened after 5 minutes.)
  • Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt.

CHEAP & EASY CLAM SAUCE FOR PASTA



Cheap & Easy Clam Sauce for Pasta image

Super cheap if you tend to keep garlic and olive oil on hand at all times like I do and can find a can of clams for more like $0.99 instead of $2.50 (luckily, I can at one of the cheaper grocery stores). If not, it's still worth it. I keep parsley frozen flat in the freezer and just break off a piece to add, but you can go with anything along the lines of the basil, Italian seasoning, parsley family, really - very versatile that way. Mix and match spices or even oils, add milk or don't, and it will still be delicious and fast. Aiming for healthier? Excellent over whole wheat pasta, too!

Provided by Maggie

Categories     Sauces

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 teaspoon basil (or fresh parsley)
2 garlic cloves, minced
1 tablespoon onion, minced (optional)
1 pinch crushed red pepper flakes (optional)
1 (6 1/2 ounce) can chopped clams (reserve juice)
1 tablespoon margarine
1 -3 tablespoon milk (optional) or 1 -3 tablespoon half-and-half (optional)

Steps:

  • Heat olive oil in small pan, and add garlic and the optional onions. Cook on medium about 3 minutes or until tender and lightly browned.
  • Stir in the basil or parsley (or both or other spices) and optional red pepper flakes.
  • Add the drained juice from the can of clams.
  • Bring to a boil, and then reduce heat to low allowing to simmer about 5 minutes.
  • Stir in the clams and the butter. Once butter is melted, add the optional milk or half and half and cook until heated through.
  • Serve over spaghetti or linguine or other favorite pasta.

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

Provided by Stanley Tucci

Categories     Pasta     Shellfish     Sauté     Dinner     Seafood     Clam     Boil     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 7

1 pound linguine
1/2 cup plus 1 tablespoon olive oil
6 cloves garlic, finely chopped
1/4 cup dry white wine
18 littleneck or chowder clams
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh Italian, flat leafed parsley

Steps:

  • 1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
  • 2. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.

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