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Old 06-20-2011, 04:59 AM   #11
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Don't forget there is a third one--creamy with tomatoes. Not my favorite, but I've eaten that as well. I like the one without cream, white wine, lots of fresh parsley.
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Old 06-20-2011, 06:53 AM   #12
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You might like to try using whole baby clams. They come in a 10 oz. can and have lots of extra clam juice. Very tender. For canned clams, I prefer the minced. Chopped clams are still pretty tough and chewy.
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Old 06-20-2011, 07:01 AM   #13
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Originally Posted by Zhizara View Post
You might like to try using whole baby clams. They come in a 10 oz. can and have lots of extra clam juice. Very tender. For canned clams, I prefer the minced. Chopped clams are still pretty tough and chewy.
I'm just the opposite. I prefer chopped clams. I like my clams to have a little chew to them.
If we buy the wrong kind by mistake, we'll know who to send them to
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Old 06-20-2011, 07:07 AM   #14
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I'm just the opposite. I prefer chopped clams. I like my clams to have a little chew to them.
If we buy the wrong kind by mistake, we'll know who to send them to
Great! I love them for flavoring the broth for oyster stew.
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Old 06-20-2011, 11:18 AM   #15
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I LOVE this group! Y'all are so helpful.

Now I get it, these are two different dishes..

1. is like clear, brothy, Spaghetti "con ollio y pepperonchini" with clams...

sorry, I speak no Italian, and my Spanish is poor, ha ha

2. the other is pretty darn close, but add a nice splash of heavy cream and perhaps a bit of flour to thicken...

I was thinking that Alfredo Sauce would be far too strong, and overpower the clams.

Note.. I am planning to use canned chopped clams for this.

It is Sooo. Hot here in Tx. this summer, this sounds like a nice, light, quick meal..

and so much fun! Two new recipes I've never tried before! I will google Creamy Clam Sauce now.

Thanks all, Eric Austin Tx
Leave out the flour and cook the liquid down to reduce it for "thickness." Much better that way. Toss in some fairly finely chopped (flat leaf) parsley at the end for brightness of color and flavor.

Thinking about Linguine with Clam Sauce this past weekend because it was one of Dad's favorite dishes. However, he preferred the red clam sauce. It's just as easy as the white. Use a can of diced tomatoes (without the juice) along with the garlic and etc. Stupid easy and soooo tasty.
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Old 06-20-2011, 11:20 AM   #16
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You might like to try using whole baby clams. They come in a 10 oz. can and have lots of extra clam juice. Very tender. For canned clams, I prefer the minced. Chopped clams are still pretty tough and chewy.
Canned clams will be much less chewy if you don't put them in until just before the sauce is finished -- just long enough to warm them through. They're already cooked before you start. and the clam juice will imbue enough flavor into the sauce. Drain it off the clams and add the two separately.
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