Thursday, July 10, 2008
If you like clams
Now, while I know that a "white sauce" is traditional for clam spaghetti, (and Barb B makes a very nice one btw), this red sauce is incredibly easy and good, Good, GOOD!!!!
I make both thru-out the year.
Red Clam Linguine
1/2 package linguine
3 cloves garlic, minced
1/4 cup butter
1 can (10 oz) whole baby clams or 2 cans (6 1/2 oz) chopped clams
1 can (7 3/4 oz) Paul Newman or Golden Grain MARINARA (not spaghetti) sauce
2 Tbls chopped parsley
grated FRESH parmesan cheese
cook linguine according to package directions; drain. In saucepan, combine butter, garlic, clams with juice and marinara sauce. Bring to boil, reduce heat, simmer about 5 minutes. Stir in parsley.
Serve over linguine and sprinkle with grated parm cheese if desired.
That's it. Wa-la!! Done.
Now....if I have the time, I might steam some clams to go along with.
this is what I do
3-4 pounds live, small, hard-shelled clams (steamer clams)
Note: if open, tap on shell, if it does not close--toss it!
3 tablespoons butter
1 small white onion, coarsely chopped
6 parsley stems
3 cloves of garlic, coarsely chopped
1 bottle of dry white wine
1/2 tsp of red pepper flakes
thick slices of French bread
FDS recommends to soak the steamer clams in seawater or 1/3 cup kosher salt and 1 gallon water before cooking
one hour before serving, scrub clams with a brush in cold water and rinse. (the kosher salt soak will help remove sand from the clams)
In a steamer pot or large kettle, melt butter, sauté` onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with tight fitting lid and steam over low-heat just until clams open, about 5-10 minutes. Do not over cook, as clams will become tough. Discard any clams that do not open.
Use tongs or a slotted spoon to transfer to large individual soup bowls with individual cups of melted butter. Pour broth thru a cheesecloth to remove any sand. The broth can be used as a dunking liquid for the French bread.
If you want a more traditional white sauce (which I do often), this one of Barb's is VERY GOOD.
You will find it in the Friday Friend cookbook, of which there are only two copies in the world (we're working on that)
3 cans minced clams
1/2 cup butter
3 T. sliced green onions
1 t. minced garlic
2 t. parsley flakes
2 T. Flour
1/2 cup white wine
1/8 t. Thyme
8 oz cooked spaghetti
Drain clams. Add chicken broth to make 2 or 2 1/2 cups liquid. Sauté onions, garlic and parsley in butter. Stir in flour and cook 1 minute. Gradually stir in clam liquid, wine and thyme. Cook till thickened. Stir in clams and season to taste.
Serve over pasta tossed with 1/4 cup butter and 3 T. parm cheese
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