mvidlak@CSSUN.TAMU.EDU (Michael Vidlak) (08/21/90)
WHITE CLAM SAUCE
This is a recipe from an acquaintance that I have modified to my taste.
INGREDIENTS:
2 - 8 oz cans of minced or chopped clams
2 cloves of minced garlic
1/4 cup olive oil
1/2 stick butter
2 TBS chopped parsley
pinch of salt
DIRECTIONS:
Melt the butter with the olive oil and add the minced garlic.
Remove the garlic after it turns a golden brown (do not over cook). Add
the clam juice from both cans along with the parsley and salt. Simmer for
10 minutes, stirring occasionally. Add the clams and simmer for an
additional 3 minutes (long enough to heat up the clams). Serve over your
favorite pasta (for me thats linguini).
Its important to use olive oil, garlic cloves and butter in order
to get the proper taste with this recipe. The salt is optional. Try
different garnishes other than parsley if you want. I have also made this
using one can of chopped clams and one can of whole baby clams. This is
both my daughter's and my favorite pasta sauce.
__________________________________________________________________________
Michael Vidlak
Knowledge Systems Research Center
Texas A&M University
College Station, TX 77845-3112
---Not an official document of Texas A&M---mikec@pinter.jpl.nasa.gov (Mike Civita) (08/22/90)
This recipe is for canned clams. To use fresh, steam clams in a heavy saucepan with 1 tbsp. olive oil, 1/2 to 1 cup white wine, an 1-1/2 to 3 cups water. Coarsely chop clams, saving juice. Strain cooking liquid with a coffee filter and add to other juice. Clam Sauce for 4 1 pound linguine (#17), vermicelli (#10), or your favorite pasta 2 8-oz canned chopped clams (or the whole baby ones, yech!) 1 8-oz bottled clam juice, or 8-oz chicken stock 2 to 6 clove garlic, coarsely chopped 1 cup GOOD olive oil 1/2 tsp dry basil, or 12 leaves fresh basil, finely chopped 1 tbsp dry parsley, or 1/4 cup fresh parsley, chopped 1 pinch to 1/2 tsp crushed dry red peppers (your favorite dried peppers) pinch of dried mint flakes (about 1/4 the amount of dried peppers used) or fresh chopped mint equal to amount of dried peppers used 1/4 pound Romano, Parmesan, or a mixture of both cheeses, grated Optional: 1/4 cup good dry white wine (the one you will serve w/ dinner) 1 to 2 cups chopped tomatoes 1 tsp corn starch mixed into 1/4 cup water 1 cup baby shrimp, cubed crab meat, lobster, or ?, COOKED 2 or 3 tbsp of tomatoe paste (FOR RED SAUCE) Put your water for pasta on right as you start cooking. Put olive oil and garlic in heavy saucepan, and gently fry garlic until it is just turning golden, about 3 to 4 minutes, over medium high heat. Turn heat down below medium, and add juice drained from clams, and extra clam or chicken stock. Add the basil, parsley, peppers, and mint. THe mint is the secret, if you use too much, it overwhelms the sauce, but the combination of the hot peppers and the cool mint is incredible! simmer this for about 15 minutes. Add the drained clams, and any of the optional ingredients, and simmer for 10 more minutes or so. Covers about a pound of linguine. For a special dinner once, I got 1 giant lobster tail, 15 littleneck clams, 1/2 pound of medium shrimp and made the sauce with them. I boiled the shrimp, and steamed the lobster and clams as specified at the beginning of the recipe. dice the lobster, chop the clams and shrimp, and use bottled clam juice for more liquid.