Clam Sauce Recipes

posted by Jan B 04-16-99 2:02 PM

White Clam Sauce

1/4 c Olive oil
10 oz Whole baby clams
2 Garlic cloves,minced
1/4 cup onion or more, minced
1/3 c Dry white wine
4 ts All-purpose flour
1/4 ts Red pepper flakes
16 oz Minced clams
1/4 ts Salt
3 tb Chopped parsley

Drain and reserve juice in the cans of minced and whole baby clams.

In medium saucepan heat oil. Add garlic, onion and saute for 2 min. Stir in flour. Add reserved clam juices, wine, red pepper flakes and salt. Bring to boil and simmer for 10 min. Add minced clams, baby clams and parsley. Return to boil, then keep warm while preparing linguine. When linguine is done, pour sauce over top and toss gently and serve.

White Clam Sauce

1/2 c. flour
1/2 cube butter
1/4 c. or more olive oil
1 or 2 cloves garlic, chopped fine & mashed
1/4 to 1/2 onion, chopped fine OR 4 green onions
1/2 c. fresh parsley, chopped
1/4 to 1/2 c. white wine
1/2 can evaporated milk
Fresh milk as required
2 full tbsp. soft cream cheese
1/2 tsp. chicken bouillon
2 or 3 cans chopped clams with juice
1 tsp. coarse black pepper

Heat pan over medium heat. Add oil and butter. When butter melts add garlic, onion and parsley. Add flour, make a roux. Remove from heat. Add canned milk, wine, bouillon and a little of the fresh milk, return to heat and stir until boiling and free of any lumps. Reduce heat to simmer.

Add cream cheese, salt and pepper. Stir out cheese lumps. Add clams and juice, stir until mixture simmers again.

Add fresh milk if required to attain desired thickness. Serve over linguini. For an Alfredo type sauce, delete clams and add 1/2 cup grated Romano or Parmesan cheese.

Clam Sauce

1 large onion. sliced thin
2+ cloves garlic, minced
1/2 c. butter
3 - 6 1/2 oz. cans minced clams
1/2 c. white wine
1/8 c. fresh parsley, chopped
1/2 cup olive oil (approx)

Slice onion very thin and cook in olive oil and butter with garlic until very soft. Add clams, and wine, salt/pepper. Cook over medium heat, stirring often, about 15 minutes. Add chopped fresh parsley. Serve over linguine. The onions are used to thicken the sauce. Can also garnish plate with steamed clams, if available.

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