Thursday, March 18, 2010

White Clam Sauce Recipe (Part 2) over Linguine












Here is the battle of the white sauce and the red sauce......you can make both and tell me which one you like better out these two recipes.

I love the Red Sauce he loves White! So here is part 2 of the White and Red Clam Sauce saga. There always has to be a favorite. I can tell you it's so hard to choose from those two, they are equally delicious.



I always use a nice dry wine with this dish, and drink the rest at dinner!



I love the fresh clams, and sprinkled with bread crumbs and butter at the end, make them perfect!



Butter is always the best taste in flavor. But totally understand substituting, if you are eating healthier.




I cook the pasta ahead of time and put it in a big glass bowl with a little olive oil to keep it from sticking till I am ready to eat it. Al dente style, the sauce reheat it, so it is perfect. But don't start too early, cook and be ready the last ten minutes before the sauce is done.




Fry the garlic till soft light in color then start adding the butter don't want to scortch it.




Just make sure you have all the ingredients before you start this one, I had to run out and get the clam juice at the last minute....not something I keep on hand.




White Clam Sauce Recipe with Linguine
4 cans minced clams, drained (reserve liquid for sauce)or 24 fresh clams cleaned and steamed(see prep below) and 2 cans minced I use both always.
½ stick butter
1 cup olive oil
4 cloves fresh finely minced garlic
1/2 teaspoon garlic powder
6”inch tube of anchovy paste
1 1/2 cups dry white wine
1 quart chicken broth
2 teaspoons red pepper flakes
1 1/2 cups clam juice (include reserved liquid)
1 teaspoon dried oregano
1 tablespoon parsley,
1 teaspoon black pepper
1 cup grated Parmesan cheese
1 lb linguine (boil in salt water and set aside with 4 tablespoons of olive oil added till sauce is done
Melt butter in pan then add olive oil. Add garlic and anchovy paste from tube (about 6 inches long).
Cook until garlic gets golden brown.
Add wine and cook down (2 to 3 minutes) add chicken broth, clam juice, and seasonings .
Cook on low for 25 minutes.
Add clams, heat thoroughly for around 5 or (10 for fresh )more minutes, remove from range. Add Fresh clams steamed to the sauce.
Add sauce on top of linguine arrange fresh steamed clams and sprinkle grated cheese on top and buttered bread crumbs. Just take Italian flavored bread crumbs in a microwave safe dish, melt butter mix and sprinkle on the fresh opened clams.....they are so good that way!

Clam Prep and Tips


Never purchase clams that are already open, they should be closed. If they are open they are dead and will make you sick. Most supermarkets will know this and steam them for you if you ask, especially if your not using them right away.( I always bring mine home steamed)
Most clams available commercially have been cleaned, but if you dig your own, you must remove the sand and grit from inside the shell. Either use salt water or make enough saltwater brine (1 cup of salt per 3 quarts of water) to cover clams. Soak clams in salt water in the refrigerator several hours or overnight. This is particularly important for clams with protruding siphons. For tightly closed hard-shell clams, it may be enough to simply scrub the shells to remove grit.

To shuck clams, first put them in the freezer for five minutes to loosen their hold. Work over an empty bowl to collect any clam juice. Hold the clam in your hand with the shell hinge toward your palm, and insert a thin, dull knife (never a sharp kitchen knife) between the shell. Work the knife around so you can cut through the hinge. Open the shell and slide the knife between the clam and the top shell. Then detach the clam by sliding the knife between it and the bottom shell.

Cooking Methods:

Steaming:
Place 1/4-inch water (wine and seasoning optional; lemon makes an excellent seasoning) in the bottom of a large pan. Add clams in the shell. Bring water to a boil, reduce heat, and simmer until shells open (four to five minutes). Throw away any clams that don’t open, or cook them until they do. Serve clams in bowls along with the cooking broth.

Grilling
Place cleaned and scrubbed clams in the shell directly on to the grill. Turn after two minutes. Cook until shells open slightly, about four minutes.
Pan frying
Heat the frying pan, then add butter or oil. Add clam meat and saute until brown, two to three minutes.


26 comments:

redkathy said...

Now this one is for me! White clam sauce is my favorite. You display this dish perfectly, yum!

Drick said...

I think I need to taste both of your sauces before making a decision, I'll be right over - great tip on preparing the claims

Federica said...

I don't know if I prefer red or white version! I love both very much, the best for me ^_^
Excellent recipe dear, bye

Pam said...

Yum! This is a great one! Hard decision, red or white.... Looks delicious and I'd like to try it!

5 Star Foodie said...

Hmmm.. I may just like this white sauce a little bit more than the red, but I do love them both :)

Cajun Chef Ryan said...

Another great recipe here Claudia! Thanks for sharing. Clams and linquine are another one of those perfect "marriage" flavor combination's.

Jamie said...

My husband would go crazy over this dish. I'm not a huge fan of clams so I never make it for him. If he saw this recipe, he would convince me to make it for him though.

alison said...

mmm,delicious your dish!

Ruth said...

Cant decide they both look great but you got me there because I love clams and now I have the excuse to eat them twice. For research purposes only of course. going to see if I can try this weekend to make both and will tell which one I prefer! A must!!!! Hmmm Clams!

Cinnamon-Girl said...

This is a gorgeous dish! I love both - can't decide between the two!

HoneyB said...

This looks really awesome!

Nicole said...

I am actually split between white and red...my husband likes red better so i usually make that. Looks so good, but how can pasta not?

Nicole said...

I am split between red and white sauce, but my husband likes red better so I usually make that. looks great! but how can pasta not??

kathyvegas said...

My family has always been a white clam sauce clan and since fresh clams were hard to get all year we used canned chopped clams when I was growing up. Now that I'm an adult I almost always make a version almost exactly like yours with fresh clams but I still get a craving for that canned clam sauce that my mother made.

Claudia said...

Gorgeous, Claudia. I will be trying your recipe this spring. I love this dish and I am ready for a serving...

Table Talk said...

I am a white sauce fan---the more garlic the better for me!
Looks fantastic Claudia!

Aggie said...

Those clams look beautiful on that pasta! One of my favorite pasta dishes!!

Rochelle said...

Yum! The photos look fantastic! I love that you used clams in the shell :D

Mother Rimmy said...

Fantastic! Great photos. My husband would be in heaven if I made this for him.

Rick said...

I'm with you, red rules.

Belinda @zomppa said...

I think I would want to split my dish half and half. Love both, though I will say I always think of clam sauce as white! But sometimes, when I want it spicier and less creamy. Boy, I'm indecisive this morning!

Cocina Savant said...

decisions decisions. i think i'd prefer the red most days as a slightly lighter dish, but would happily indulge in the white on occassion too. daniel would be all about the white sauce no doubt. both of these look wonderful!

Bridgett said...

Your presentation looks wonderful with all those gorgeous clams places around. I think I would go for the white one, then slowly make my way to the red. How do you choose? Yhey both sound wonderful.

Steve said...

Classic dish done very well.

I wish I had some clams here right now.

Patricia Turo said...

I'm heading to Cape Cod this Fall where we go claming. This is going to be on my list of dishes to make for my family. Really nice presentation.

Patricia

Magic of Spice said...

Love both...Beautiful dish!