Best Creamy Clam Pasta Recipes

Creamy Clam Pasta Sauce image

Provided by Linda in Nevada

Categories Sauces

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion, chopped finely
2 cloves minced garlic
2 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
1 teaspoon italian seasoning
2 teaspoons Old Bay Seasoning
1/2 teaspoon lemon pepper
1/2 teaspoon salt
10 ounces baby clams or 2 cans chopped clams, reserve juice
1 lb of your favorite cooked pasta
parmesan cheese

Steps:

CREAMY WHITE CLAM SAUCE & ANGEL HAIR PASTA image

Yield 4 people

Number Of Ingredients 8

One 5 oz. package Farmhouse® Angel Hair Butter & Parmesan Pasta
3 Tablespoons finely minced onion
4 Tablespoons butter or margarine
1 cup hot water
2/3 cup milk
2 Tablespoons dry white wine
One 6.5 oz. can minced clams, drained; reserve liquid
2 Tablespoons chopped fresh parsley

Steps:

In large saucepan, sauté onion in butter or margarine until tender but not brown. Add water, milk, wine, reserved liquid from clams, pasta and contents of seasoning packet; bring just to a boil. Reduce heat, cook uncovered over medium-low heat 3 minutes, stirring frequently. Add drained clams, heat through. Remove from heat. Let stand 5 minutes. Sauce will thicken as it stands. Transfer to serving dish and sprinkle with chopped parsley.

Creamy Campfire Clam Pasta with Tomatoes image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup fresh flat-leaf parsley leaves, roughly chopped
1/4 teaspoon crushed red pepper flakes
3 small cloves garlic, finely grated (about 1 teaspoon)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 lemon, zested and juiced
Kosher salt
1 tablespoon olive oil
1/4 cup plain breadcrumbs
One 14-ounce can cherry tomatoes or diced tomatoes (don't drain)
Two 6.5-ounce cans chopped clams (don't drain)
8 ounces angel hair pasta, broken in half

Steps:

Mix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.)
Heat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag.
(Make sure to pack all of the other ingredients and equipment.)
Build a medium-high campfire that has a grate for cooking.
When ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon.
Divide among 4 bowls and top with breadcrumbs.

CREAMY CLAM PASTA image

Yield 4 servings

Number Of Ingredients 9

1 Tbsp butter
2 Garlic cloves, crushed
10-oz can clams, including liquid
1/2 lb. (250g) spaghetti
1/2 cup table cream
1/4 lb mushrooms sliced
1/2 cup freshly grated Parmesan
1 red pepper, cut into julienne
Salt and black pepper

Steps:

Combine butter, garlic and juice drained from clams in a large wide frying pan. Boil gently, uncovered, until reduced to 1/4 cup, about 7 minutes. Meanwhile, cook pasta according to package directions. Once clam-juice mixture has been reduced, stir in cream, mushrooms, Parmesan and red pepper. Stir often until cheese is melted. Cover and simmer until pasta is cooked. Then drain pasta but do not rinse. Return pasta to pan in which it was cooked and pour sauce-and-vegetable mixture over top. Scatter with clams. Fold together over low heat until clams are piping hot. Taste and add salt and pepper.