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Old 06-18-2011, 05:41 PM   #1
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Clam Sauce (white) for pasta

I've never had this, but have been wanting to try it..

But all the recipes I've searched are like oil, garlic, and clams.

I thought this sauce was more like Alfredo, with some clams in it.

or even Clam Chowder over pasta...

am I all wrong here?

Thanks, Eric Austin Tx.

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Old 06-18-2011, 06:10 PM   #2
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You forgot the parsley and white wine. Try Googling 'vongole'
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Old 06-18-2011, 06:20 PM   #3
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That sounds about right, giggler. Don't forget the white clam sauce though.
Usually the juice that comes with the canned clams I use is good enough for me.
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Old 06-19-2011, 09:24 AM   #4
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I like to start mine with a little bit of chopped pancetta, also..
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Old 06-19-2011, 10:53 AM   #5
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giggler, clams in a cream sauce is good. Chopped, or canned, that is. It'll trump the flavor of the clams a bit, but it's still very tasty. Gives you the option of using a wider variety of pastas, too. The white sauce recipes you've been searching and finding, I think, is mainly for clams in shell. Which is messy to eat in a cream sauce.
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Old 06-19-2011, 03:22 PM   #6
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Our favorites are actually a cheaters versions of "authentic" white clam sauce (which is always brothy - never creamy), particularly since I don't like white clam sauce with clams in the shell. Too messy.

For one, I buy a can or jar of commercial White Clam Sauce (Progresso's is good). To this I simply add an additional can of chopped clams (with juice), & some chopped fresh Italian flat-leaf parsley & some crushed red pepper flakes. Heat & serve over pasta (we like to serve this over spinach spaghetti or linguini).

For another, since I often have leftover clam or mussel broth in the freezer from steaming clams/mussels (sometimes with some leftover shelled shellfish included), I'll saute some chopped garlic in some extra-virgin olive oil, then add the frozen broth along with a splash of dry white wine (Pinot Grigio is my favorite), then add a couple of cans of chopped clams (again with juice) & chopped Italian flat-leaf parsley, dried or chopped fresh oregano, & crushed red pepper flakes to taste. Again served over spinach pasta. Delicious!!!

What's particularly nice about this is that it makes a terrific emergency dinner since everything can be kept on hand.

But you know - the wonderful thing about food & cooking is that personal taste rules the day. If you prefer a creamy clam sauce, there's certainly nothing stopping you. In fact, you could easily just add drained canned clams to your favorite Alfredo Sauce recipe, along with a little sauteed garlic & chopped parsley, oregano, etc., etc., & end up with something you really enjoy. :)
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Old 06-20-2011, 12:46 AM   #7
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People tend to think that clams in white sauce is going to be in a cream sauce. Sort of like fetucci alfredo with clams in it, or maybe New England clam chowder over pasta.. I've always thought it should be called clams in green sauce.
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Old 06-20-2011, 01:03 AM   #8
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Quote:
Originally Posted by giggler View Post
am I all wrong here?
Nope. Both exist and both are great. They're just two very different dishes.
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Old 06-20-2011, 02:56 AM   #9
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If I can find it, I have a very nice white wine-based clam sauce recipe...I know the back of the cookbook in which I wrote it, the question is, where did that cookbook end up when I moved to the farm for the summer? I'll see if I can find it after work today. And, I've got five minutes to log in...better do that. Lots of deadlines this week.
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Old 06-20-2011, 04:53 AM   #10
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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
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