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Old 03-03-2012, 09:32 AM   #1
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Linguini with clam sauce

I make pasta about once every 2-3 months. While I was at my parents' house, my mom said she'd like linguini with clam sauce. I hadn't made it for years, but I managed to pull together a very nice dish:

3 servings of linguini (I make a circle with my index finger and thumb to measure)

2 cans (5 oz) minced clams
broth from the cans
1 can crabmeat
10-12 frozen, cooked shrimp
onion
garlic
fresh mushrooms
parsley
white wine
1 c homemade chicken stock
2 T butter
2 T flour

(I made a white sauce using the stock, butter and flour)
pepper
oregano
basil

I sauted the garlic, onion (green) in a bit of EVOO. I added the clams, etc. (except the parsley) clam broth, and simmered for about 5-10 minutes while I made the white sauce, added that, added a ladle of the water from the pasta, miixed the pasta in with the sauce and topped with the fresh, chopped parsley and freshly grated parm. cheese. It was very good. I wish I'd made more than 3 servings of pasta...I could've had a 2nd helping. I served it with a simple salad and garlic bread.
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Old 03-03-2012, 09:44 AM   #2
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I have never had it with a cream sauce. And I don't know if you can get it where you are at, but I always add a couple of bottles of clam juice along with the broth from the can of calms.. You have to be careful with it though. There is usually a tiny bit of sand at the bottom of the bottle.
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Old 03-03-2012, 09:49 AM   #3
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Quote:
Originally Posted by Addie View Post
I have never had it with a cream sauce. And I don't know if you can get it where you are at, but I always add a couple of bottles of clam juice along with the broth from the can of calms.. You have to be careful with it though. There is usually a tiny bit of sand at the bottom of the bottle.
I couldn't find clam juice at the commissary, so I improvised with the "juice" from the cans in which the clams were packed. It wasn't a true cream sauce--it was more of a binder. I don't know if that explains it--the sauce wasn't "white" but more translucent. My dad did comment on that--he thought it would be more like an Alfredo-type sauce. I have used bottled clam juice in the past and strained it through a coffee filter to get rid of any grit.
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Old 03-03-2012, 10:29 AM   #4
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I also like to use canned baby clams. It comes in a 10 oz. can and costs about the same as one 5 oz. can of minced clams.

Of course, I usually get greedy and use both kinds, then I get some oysters too and end up making oyster stew.
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Old 03-03-2012, 10:39 AM   #5
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When they are in season, I like to buy a bag of steamers and cook them myself. The liquor is so intense.
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Old 03-03-2012, 10:45 AM   #6
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Thumbs up for Linguine and Clam Sauce!!!!!
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Old 03-03-2012, 11:02 AM   #7
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Quote:
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When they are in season, I like to buy a bag of steamers and cook them myself. The liquor is so intense.
Now that sounds awesome!!
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Old 03-03-2012, 11:06 AM   #8
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Now that sounds awesome!!
Clams and lobsters are to us in Boston as shrimp or Mudbugs are to N.O.
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Old 03-03-2012, 12:09 PM   #9
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Clam season is upon us. That means the price will be going down on the fresh ones.
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Old 03-03-2012, 12:31 PM   #10
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@ Addie: How about some fresh clams on half shell ?

Addie,

How about some fresh ones on the half shell with a drizzle of lemon, a token of hot tomato salsa and a chilled white wine ( or beer ) ?

Another lovely dish, can be some Baked Clams ...

Clams clams clams ... yes ...

Linguini Vongole, clams with linguini, garlic and parsley is always quite lovely too ---

In Spain, it is Mussel season, and them too ...


Thanks for interesting subject on post.

Margi.
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