Snows White Clam Sauce Recipe 325 Food

SNOW'S WHITE CLAM SAUCE RECIPE - (3.2/5)

Steps:

• In medium skillet, cook garlic in butter until golden. Add reserved clam liquid, wine and pepper; simmer 5 minutes. Add clams and parsley; cook over medium heat until hot. Serve over hot linguine; sprinkle with cheese. Refrigerate leftovers. Makes 4 servings.

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.

ITALIAN STYLE WHITE CLAM SAUCE WITH LINGUINE

Steps:

• Melt 4 tbls of the butter in a saucepan.
• Add garlic, shallot, scallions, and mushrooms, cook over medium low heat until shallots are transparent.
• Add Tabasco, tomato and lemon and cook 5 minutes.
• Add clams and wine, bring to a boil and cook 1 minute.
• Place the hot drained linguine in a large pasta bowl and toss with the remaining butter.
• Pour clam sauce over the pasta and top with cheese and parsley.

CREAMY WHITE CLAM SAUCE

Steps:

• Melt butter in heavy skillet over med/low heat.
• Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
• Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
• Remove garlic cloves
• Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
• Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.

WHITE CLAM SAUCE

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.

LINGUINI WITH WHITE CLAM SAUCE

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.

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
• Bring a large pot of well salted water to a boil over medium heat.
• Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
• While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
• Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
• Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
• This won't make you want to clam up!

QUICK CLAM SAUCE

Steps:

• In a large saucepan, lightly brown garlic in olive oil. Stir in parsley, clams with juice, crushed tomatoes, salt and pepper to taste.
• Simmer for 45 minutes. Serve over cooked pasta.

WHITE CLAM SAUCE

Steps:

• Saute the onion in olive oil for about 5 minutes.
• Add in the garlic. If you don't have a garlic press, chop it finely. I love garlic and usually use 3 cloves, but you may only want two.
• Add in remaining ingredients and simmer 5-10 minutes.
• Serve over linguine or your favorite pasta.

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Prepare linguine according to package directions.
• Set aside.
• Heat oil in saucepan over medium heat.
• Add garlic and leeks, and cook until soft, 3-5 minutes.
• Add wine, pepper, and oregano.
• Cook over high heat until reduced by half.
• Watch it carefully, stir it and make sure it does not burn.
• Reduce heat to medium and stir in clams with juice.
• Heat through and add pasta.
• Cover tightly and cook over LOW heat (DO NOT BOIL) 2-3 minutes so pasta begins to absorb some of the broth.
• Serve immediately.