Clam Sauce With Pernod Or Ricard Food

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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

CLAM SAUCE WITH PERNOD OR RICARD



Clam sauce with Pernod or Ricard image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, sauces and gravies

Time 10m

Yield About one cup

Number Of Ingredients 9

2 tablespoons butter
3 tablespoons flour
1 cup clam juice
1/4 cup dry white wine
1/2 cup heavy cream
1 egg yolk
Freshly ground pepper to taste
1/8 teaspoon cayenne pepper
1 tablespoon Pernod or Ricard

Steps:

  • Heat the butter in a saucepan and add the flour, stirring with a wire whisk. Add the clam juice and wine, stirring constantly with the whisk. Let cook about five minutes, stirring occasionally.
  • Blend the cream and egg yolk, and add it to the sauce, beating rapidly with the whisk for about five seconds. Do not overcook. Continue beating and remove the sauce from the stove. Stir in the ground pepper, cayenne and Pernod or Ricard.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 35 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 22 grams, Sodium 783 milligrams, Sugar 2 grams, TransFat 0 grams

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Three 6 1/2-ounce cans minced or whole clams
1/4 cup extra-virgin olive oil
6 cloves garlic, minced
1/2 teaspoon red pepper flakes or more to taste
One 28-ounce can whole tomatoes packed in juice, drained, and chopped
1 pound dry spaghetti or linguini
10 fresh basil leaves, chopped
2 tablespoons finely chopped flat-leaf parsley
Kosher salt
Freshly ground black pepper

Steps:

  • Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

SCALLOPS IN PERNOD AND CREAM



Scallops in Pernod and Cream image

This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce. Can be served as an appetizer or a main course.

Provided by J. Ko

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

12 large sea scallops
salt and pepper
1/4 cup flour
1/4 cup clarified butter
1/4 cup Pernod
1 cup whipping cream
1/4 cup fresh chives, chopped

Steps:

  • Season scallops with salt and pepper. Flour them heavily, patting away the excess.
  • Saute scallops in clarified butter until golden brown.
  • Add pernod carefully and flambe. Once flame has gone out add cream.
  • Reduce heat and cook until cream thickens and bubbles glisten.
  • Stir in chives and serve immediately.
  • Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.

LINGUINE WITH CLAMS IN SPICY PERNOD SAUCE



Linguine with Clams in Spicy Pernod Sauce image

Provided by Tracy McGillis

Categories     Pasta     Shellfish     Tomato     Sauté     Quick & Easy     Father's Day     Dinner     Seafood     Clam     Pernod     White Wine     Noodle     Parsley     Gourmet     San Francisco     California     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

24 small hard-shelled clams such as littleneck or Manila, well scrubbed
1 teaspoon fennel seeds, coarsely crushed
3 tablespoons olive oil
2 scallions, finely chopped
1 tablespoon minced garlic
2 large plum tomatoes, seeded and chopped
1/2 cup dry white wine
1/4 cup water
2 tablespoons Pernod
1/4 to 1/2 teaspoon dried hot red pepper flakes
12 oz dried linguine
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.
  • Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes. Add oil and toss to coat clams.
  • Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes. Add wine, water, Pernod, and red pepper flakes and bring to a boil. Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes. (Discard any unopened ones.)
  • While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce. Season with salt and pepper and serve immediately.

SHRIMP IN PERNOD CREAM SAUCE



Shrimp in Pernod Cream Sauce image

I first enjoyed this shrimp dish at an outdoor cafe on St. Denis street in Montreal (a long, long, time ago). Sharing so you can enjoy it, too. This would make a perfect, romantic dinner.

Provided by evelynathens

Categories     Brunch

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

8 fresh shrimp, very large, shelled & deveined
2 tablespoons butter
1 teaspoon green peppercorn
2 tablespoons Pernod
2 tablespoons chopped fresh chives
1/2 cup cream

Steps:

  • Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
  • Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
  • Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!

CLAM LOAF



Clam loaf image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, sauces and gravies, appetizer, main course

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

24 fairly large cherrystone clams
1 3/4 cups fresh clam juice, to be used for a sauce
4 tablespoons butter, plus butter for greasing the pan
3 tablespoons flour
1 cup milk
60 crackers with unsalted tops, about 6 ounces
1 cup finely chopped onion
1 cup finely chopped heart of celery
1 teaspoon finely minced garlic
1/2 cup coarsely chopped parsley
Freshly ground pepper to taste
2 eggs, lightly beaten
Clam sauce with Pernod or Ricard (see recipe)

Steps:

  • Preheat oven to 350 degrees.
  • Shuck the clams, and reserve the clams and juice. There should be about one and one-half cups of clams and about one and threequarter cups of juice to be used for a sauce. Set aside
  • Heat two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add three-quarters of a cup of the milk, stirring rapidly with the whisk. Cook, stirring often, about five minutes.
  • Crumble the crackers in a mixing bowl and add the sauce, stirring.
  • Heat the remaining two tablespoons of butter in a separate saucepan, and add the onion, celery and garlic. Cook, stirring, until the mixture is wilted.
  • Put the clams on a flat surface and chop them finely with a knife. Add the clams to the cracker mixture. Add the cooked vegetables, the parsley and the pepper. Add the remaining milk and the eggs, and stir to blend.
  • Butter a loaf pan measuring about 9 by 5 by 2 3/4 inches. Add the clam mixture and smooth over the top. Cover with foil and place in the oven.
  • Bake 30 minutes and remove the foil. Continue baking 30 minutes longer. Spoon portions of the loaf onto serving plates and serve with clam sauce with Pernod or Ricard.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 8 grams, Sodium 907 milligrams, Sugar 5 grams, TransFat 1 gram

MUSSELS WITH PERNOD AND CREAM



Mussels with Pernod and Cream image

Categories     Milk/Cream     Shellfish     Appetizer     Steam     Quick & Easy     Mussel     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2; can be doubled

Number Of Ingredients 7

1 1/3 cups sliced leeks (white and pale green parts only)
1 1/4 cups dry white wine
1/4 cup diced red bell pepper
2 pounds mussels, scrubbed, debearded
1/2 cup whipping cream
3 tablespoons Pernod or other anise liqueur
3 tablespoons chopped fresh parsley

Steps:

  • Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.

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