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To make a good clam sauce, the best thing I know is a good Bechemel sauce, plus garlic and clams:
3 tbs butter
1/4 cup flour
2 1/4 cups milk - 20 oz, (625ml)
1 clove garlic, crushed (or .5 tsp. jarred crushed garlic)
1/4 c. white wine (or lemon juice if you don't like/want wine)
3 large cans chopped clams (they used to say 8 oz. but the size is smaller now)
Melt butter in a medium saucepan (otherwise known as a pot). Whisk in the flour, and whisk for about one minute. Add 1/4 c. of the milk, continuing to whisk. Turn up the heat, continuing to whisk and adding milk a little at a time.
When all the milk has been added, continue to whisk it, and bring it to a boil (it should be very close to boiling anyhow). It will begin to thicken. Then remove it from heat and stir in the garlic, clams and wine. If you add them earlier the garlic can give off a bitter flavor, and you don't want the wine to interfere with the thickening process.
Serve immediately over linguine.
3 tbs butter
1/4 cup flour
2 1/4 cups milk - 20 oz, (625ml)
1 clove garlic, crushed (or .5 tsp. jarred crushed garlic)
1/4 c. white wine (or lemon juice if you don't like/want wine)
3 large cans chopped clams (they used to say 8 oz. but the size is smaller now)
Melt butter in a medium saucepan (otherwise known as a pot). Whisk in the flour, and whisk for about one minute. Add 1/4 c. of the milk, continuing to whisk. Turn up the heat, continuing to whisk and adding milk a little at a time.
When all the milk has been added, continue to whisk it, and bring it to a boil (it should be very close to boiling anyhow). It will begin to thicken. Then remove it from heat and stir in the garlic, clams and wine. If you add them earlier the garlic can give off a bitter flavor, and you don't want the wine to interfere with the thickening process.
Serve immediately over linguine.
Linguine With Clam Sauce,
INGREDIENTS (Nutrition)
* 2 (6.5 ounce) cans minced clams, with juice
* 1/4 cup butter
* 1/2 cup vegetable oil
* 1/2 teaspoon minced garlic
* 1 tablespoon dried parsley
* ground black pepper to taste
* 1/4 tablespoon dried basil
* 1 (16 ounce) package linguini pasta
DIRECTIONS
1. Cook pasta according to package directions.
2. Meanwhile prepare the sauce. Combine clams with juice, butter or margarine, vegetable oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.
INGREDIENTS (Nutrition)
* 2 (6.5 ounce) cans minced clams, with juice
* 1/4 cup butter
* 1/2 cup vegetable oil
* 1/2 teaspoon minced garlic
* 1 tablespoon dried parsley
* ground black pepper to taste
* 1/4 tablespoon dried basil
* 1 (16 ounce) package linguini pasta
DIRECTIONS
1. Cook pasta according to package directions.
2. Meanwhile prepare the sauce. Combine clams with juice, butter or margarine, vegetable oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.
I would use smokinherb's recipe but would be adding a tomatoe sauce, or diced tomatoes and simmering. Or a nice bechamel for a white "linguine vongole"
INGREDIENTS (Nutrition)
* 1 (16 ounce) package dry linguini
* 1 onion, chopped
* 6 cloves garlic, chopped
* 3 tablespoons olive oil
* 4 (6.5 ounce) cans minced clams
* 1/2 cup butter
* salt and pepper to taste
* 2 tablespoons dry white wine
What to Drink?
Wine Pinot Grigio
Cocktail True Wisconsin Bloody Mary
DIRECTIONS
1. Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
2. In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
3. Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
4. Spoon the clam sauce over the linguini and serve.
* 1 (16 ounce) package dry linguini
* 1 onion, chopped
* 6 cloves garlic, chopped
* 3 tablespoons olive oil
* 4 (6.5 ounce) cans minced clams
* 1/2 cup butter
* salt and pepper to taste
* 2 tablespoons dry white wine
What to Drink?
Wine Pinot Grigio
Cocktail True Wisconsin Bloody Mary
DIRECTIONS
1. Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
2. In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
3. Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
4. Spoon the clam sauce over the linguini and serve.
You can get a great white clam sauce at most grocery stores. I know at our local Walmart it is on the top shelf with the pasta sauces. This dish is delicious with some shrimp and scallops mixed in. Add some peppers, onions, garlic, and anything to add a little spicyness if you like. Serve with bread.
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