Best Clam And Pasta Soup Recipes

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PASTA WITH WHITE CLAM SAUCE



Pasta with White Clam Sauce image

Garlic and oregano enhance the seafood flavor of this delicious main dish. "An Italian friend of my mom's passed on the recipe to her, and I began preparing it when I was 14," writes Kelli Soike of Tallahassee, Florida. "For convenience, it can be made in advance...and leftovers are just as good."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 12

12 ounces uncooked linguine
2 garlic cloves, minced
1 can (2 ounces) anchovies, undrained
1 tablespoon olive oil
1 bottle (8 ounces) clam juice
1 can (6-1/2 ounces) minced clams, undrained
1/3 cup water
2 tablespoons dried oregano
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/2 teaspoon pepper
5 tablespoons shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.

Nutrition Facts : Calories 379 calories, Fat 13g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 874mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges

LINGUINE WITH CLAMS



Linguine with Clams image

Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4 to 6

Number Of Ingredients 12

Kosher salt
1 pound linguine
6 tablespoons extra-virgin olive oil
½ cup finely chopped shallots, from 2 shallots
6 cloves garlic, coarsely chopped
1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
½ teaspoon red pepper flakes
2 pounds Littleneck clams (40 to 45), scrubbed
¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1 teaspoon lemon zest, from 1 lemon, plus more to taste
1 tablespoon lemon juice, from 1 lemon, plus more to taste

Steps:

  • In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
  • Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
  • Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
  • Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.

Nutrition Facts : Calories 627, Fat 22 g, Carbohydrate 67 g, Protein 33 g, SaturatedFat 6 g, Sugar 4 g, Fiber 3 g, Sodium 920 mg, Cholesterol 61 mg

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.

Provided by Dorothy Rinaldi

Categories     Seafood     Shellfish     Clams

Time 32m

Yield 4

Number Of Ingredients 8

2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

Steps:

  • Bring a large pot of salted water to boil. Cook pasta according to package directions.
  • Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg

THE BEST CLAM SAUCE



The Best Clam Sauce image

I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!

Provided by Jodie B

Categories     Seafood     Shellfish     Clams

Time 45m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
½ cup butter
salt and pepper to taste
2 tablespoons dry white wine

Steps:

  • 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.
  • 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.
  • 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.
  • Spoon the clam sauce over the linguini and serve.

Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g

PASTA E VOGNOLE (PASTA & CLAM SOUP)



Pasta E Vognole (Pasta & Clam Soup) image

A twist on the traditional Pasta E Fagioli, chopped clams is substituted for cannellini beans in a tomato-vegetable soup that mimics Manhattan Clam Chowder with pasta in lieu of potato.

Provided by charliehhi

Categories     Chowders

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

1 slice thick-cut bacon, cut into 1/2-inch x 1/2-inch pieces
1 cup onion, finely chopped
2 celery ribs, finely chopped
1/2 cup bell pepper, chopped (any color)
1 carrot, scraped and diced
2 garlic cloves, minced (or use garlic press)
1/2 cup dry white wine
1 1/2 cups fat free chicken broth
2 (6 ounce) cans of chopped clams, juice reserved
2 bay leaves
1 teaspoon garden fresh oregano leaves, chopped
1 teaspoon dried oregano
2 tablespoons fresh parsley leaves, chopped
1/2 teaspoon fresh ground black pepper
1/2 teaspoon kosher salt
1 (14 ounce) can diced tomatoes, briefly blended
1 tablespoon tomato paste
6 ounces uncooked ditalini

Steps:

  • In a large, heavy bottom, sauce pan, sauté bacon until cooked but not crisp. Add the onion, celery, bell pepper and carrot. Cook covered on medium-low until soft, about 10 minutes.
  • Stir garlic into the vegetables, then deglaze with the white wine. Cook until liquid is gone.
  • Add the chicken broth, the reserved clam juice and the remaining ingredients, except the pasta. Bring to a boil, then simmer covered for 30 minutes.
  • Add the pasta and the clams and cook until the pasta is al dente, stirring frequently to keep the pasta from sticking to the bottom of the pan.

CLAM CHOWDER SHELL PASTA



Clam Chowder Shell Pasta image

Pastas done with sauces inspired by famous soups? We might have stumbled upon a new category of recipe with this one! A creamy, clam chowder-inspired sauce with potatoes and bacon pairs perfectly with shell pasta in this easy dinner recipe. This technique may not work with any soup, but it sure did with this one!

Provided by Chef John

Categories     Seafood Pasta

Time 1h

Yield 4

Number Of Ingredients 16

4 slices bacon, cut into 1/4-inch pieces
1 tablespoon butter
½ cup diced onion
¼ teaspoon kosher salt, or more to taste
1 tablespoon all-purpose flour
1 (6.5 ounce) can whole clams
1 (6.5 ounce) can minced clams
1 (8 ounce) bottle clam juice
1 (8 ounce) package shell pasta
½ cup peeled, diced Yukon Gold potatoes
⅓ cup diced celery
1 sprig fresh tarragon
1 pinch cayenne pepper, or to taste
½ cup heavy cream
1 tablespoon finely chopped Italian parsley, or more to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to taste

Steps:

  • Place bacon in a large skillet and cook over medium heat, turning occasionally, until crisp, about 10 to 12 minutes. Pour bacon and grease into a strainer set over a bowl to let the grease drain out. Reserve bacon until needed and discard grease or set aside for another use.
  • Place the skillet back over medium heat and add butter, onion, and ¼ teaspoon salt. Cook and stir until onion starts to soften and turn translucent, about 5 minutes. Add flour and cook and stir for about 1 minute to create a roux.
  • Drain both cans clams and set clams aside for later.
  • Pour clam juice from the cans and the bottle into the skillet; whisk to scrape off any bits from the bottom of the skillet. Raise heat to medium-high and let come to a simmer.
  • While the clam juice is coming to a simmer, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
  • Add potatoes, celery, tarragon, and cayenne to the simmering clam juice mixture. Let simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Simmer gently for another 10 minutes, then remove and discard tarragon sprig.
  • Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.
  • Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.
  • Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley.

Nutrition Facts : Calories 569.9 calories, Carbohydrate 53 g, Cholesterol 115.8 mg, Fat 30.1 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 14.1 g, Sodium 988.5 mg

ONE-POT CLAM SPAGHETTI



One-Pot Clam Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

12 ounces whole wheat spaghetti
One 6.5-ounce can chopped clams, with juices
2 tablespoons olive oil
1 tablespoon fresh oregano leaves, plus more for garnish
2 teaspoons crushed red pepper flakes, plus more for garnish
4 cloves garlic, sliced
1 small yellow onion, sliced thinly
Kosher salt
2 cups baby spinach
1 1/2 cups grated Parmesan
2 tablespoons salted butter
Freshly ground black pepper

Steps:

  • Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
  • Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.

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