posted by kmorris 04-07-100 11:36 AM
White Clam Sauce
1/4 cup Olive oil
10 oz. Whole baby clams
2 Garlic cloves,minced
1/4 cup onion or more, minced
1/3 cup Dry white wine
4 tsp. All-purpose flour
1/4 tsp. Red pepper flakes
16 oz. Minced clams
1/4 tsp. Salt
3 tbl. 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 minutes.
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.
posted by kmorris 04-07-100 11:36 AM
White Clam Sauce
Jan B posted 06-29-98
1 large onion. sliced thin
2 + cloves garlic, minced
1/2 cup butter
3 (6 1/2 oz.) cans minced clams
1/2 cup white wine
1/8 cup fresh parsley, chopped
1/2 cup olive oil (approx)
salt/pepper
Slice onion very thin and cook in olive oil and butter with garlic until very soft. Add clams, and wine, salt and 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.
posted by kmorris 04-07-100 11:36 AM
White Clam Sauce
1/2 cup flour
1/2 cube butter
1/4 cup or more olive oil
1 or 2 cloves garlic, chopped fine and mashed
1/4 to 1/2 onion, chopped fine or 4 green onions
1/2 cup fresh parsley, chopped
1/4 to 1/2 cup white wine
1/2 (of a 12 oz.) 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
Salt
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.