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Old 02-22-2008, 02:01 PM   #1
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Clam sauce - red or white?

I don't particularly care for clam sauce , perhaps I haven't had a decent one on the linguini. I only made white once and it was edible but not great maybe because I used canned clams.

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Old 02-22-2008, 02:39 PM   #2
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I've always made "clear" clam sauce (is that considered white?). If I have the time and can find them, I like fresh clams. Steam them in a lemon-herb bath. Reserve the bath to cook the pasta. The I will use some of that water to make the clear sauce: thyme, oregano, flat leaf parsley, red pepper flakes, garlic, sea salt, olive oil, and a tablespoon of butter. If I'm using little necks or small clams, I leave them in the shell and serve them that way with the pasta. If larger clams, I'll take the cooked clams out of the shells before serving.

I've also made a similar sauce with canned clams, whole and chopped mixed together. I use the juice from the cans as a base for the sauce and add pretty much the same thing as above. The key I find about using canned clams is to add the clams after everything is cooked and tossed together, then heat the clams for a couple of minutes. More than that, the clams start to get very chewy and not very good.
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Old 02-22-2008, 03:24 PM   #3
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I definitely prefer "white" clam sauce (which is really "clear"). It's one of our favorite spur-of-the-moment-yet-still-great meals - lol!!

I use:

1 can of Progresso White Clam Sauce
1 can of chopped clams
Extra virgin olive oil
3 cloves of garlic, peeled & chopped
Approx. 1/2 cup of chopped fresh Italian flat-leaf parsley

I saute the garlic for just about a minute or so in a dollop of olive oil. (NO browning!!) I then just add in the canned Progresso sauce, the undrained can of clams, & the chopped parsley, & heat through. Serve over linguini (regular or spinach) with lots of freshly grated parmesan & garlic bread on the side to sop up all that terrific extra sauce.
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Old 02-22-2008, 03:38 PM   #4
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White....

I start by making an Aoli (2 servings) out of the following:

½ cup of extra virgin olive oil (evoo)
2 heaping TBS of Smart Balance© buttery spread
4 cloves garlic, minced
2 TBS chopped fresh parlsey
2TBS grated Parmesan cheese
Kosher Salt, ground black pepper to taste
½ cup of water

and then add some canned chopped clams
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Old 02-22-2008, 03:52 PM   #5
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I'm definitely a white clam sauce girl.

Progresso white clam sauce
minced white clams
(I like to brown some mushrooms too)
butter/olive oil
garlic
white wine
fresh parsley
fresh Parmesan
s&p to taste
fresh lemon on the plate or thin slices added to cooking sauce
linguini
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Old 02-22-2008, 03:58 PM   #6
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Quote:
Originally Posted by LadyCook61 View Post
I don't particularly care for clam sauce , perhaps I haven't had a decent one on the linguini. I only made white once and it was edible but not great maybe because I used canned clams.
Have you had one at a restaurant yet?

If there's a Macaroni Grill near you they make a great red or white clam sauce. I like 'em both. I usually decide by what type of wine I'd prefer at the moment.
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Old 02-22-2008, 09:33 PM   #7
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Quote:
Originally Posted by plumies View Post
I've always made "clear" clam sauce (is that considered white?). If I have the time and can find them, I like fresh clams. Steam them in a lemon-herb bath. Reserve the bath to cook the pasta. The I will use some of that water to make the clear sauce: thyme, oregano, flat leaf parsley, red pepper flakes, garlic, sea salt, olive oil, and a tablespoon of butter. If I'm using little necks or small clams, I leave them in the shell and serve them that way with the pasta. If larger clams, I'll take the cooked clams out of the shells before serving.

I've also made a similar sauce with canned clams, whole and chopped mixed together. I use the juice from the cans as a base for the sauce and add pretty much the same thing as above. The key I find about using canned clams is to add the clams after everything is cooked and tossed together, then heat the clams for a couple of minutes. More than that, the clams start to get very chewy and not very good.
thank you for your input. I may try the fresh clams next time.
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Old 02-22-2008, 09:34 PM   #8
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Originally Posted by Jeekinz View Post
Have you had one at a restaurant yet?

If there's a Macaroni Grill near you they make a great red or white clam sauce. I like 'em both. I usually decide by what type of wine I'd prefer at the moment.
no Macaroni Grill near me . thanks for your input.
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Old 02-22-2008, 09:35 PM   #9
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Originally Posted by kitchenelf View Post
I'm definitely a white clam sauce girl.

Progresso white clam sauce
minced white clams
(I like to brown some mushrooms too)
butter/olive oil
garlic
white wine
fresh parsley
fresh Parmesan
s&p to taste
fresh lemon on the plate or thin slices added to cooking sauce
linguini
I will have to try your recipe , thank you for sharing.
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Old 02-22-2008, 09:36 PM   #10
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Originally Posted by Ask-A-Butcher View Post
White....

I start by making an Aoli (2 servings) out of the following:

½ cup of extra virgin olive oil (evoo)
2 heaping TBS of Smart Balance© buttery spread
4 cloves garlic, minced
2 TBS chopped fresh parlsey
2TBS grated Parmesan cheese
Kosher Salt, ground black pepper to taste
½ cup of water

and then add some canned chopped clams
thank you for your recipe and your input.
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