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.
Very good.

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
melted butter
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)

Clam Sauce

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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