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.


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