Best Dads White Clam Sauce Recipes

CREAMY WHITE CLAM SAUCE

Steps:

• Melt butter in heavy skillet over med/low heat.
• Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
• Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
• Remove garlic cloves
• Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
• Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Bring a large pot of water to a boil. Add salt, and cook the pasta according to package dictions. You'll want to cook it until just al dente, and then it will finish cooking in the sauce, so plan to take it out a couple of minutes before it is done to your liking.
• Meanwhile, in a large deep skillet, heat the olive oil over low heat. Add the garlic and cooking, sitting frequently, for 8 minutes, until the garlic is soft and a very light golden color; do not allow the garlic to brown. Stir in ¼ teaspoon of the red pepper flakes, and season with salt and pepper.
• Raise the heat under the garlic oil to medium high. Add the white wine and simmer for 3 minutes until slightly reduced. Add the chicken broth or stock and the clam juice to the pan, and bring to a simmer. Allow to simmer and reduce a bit, for about 5 minutes.
• When the pasta is just al dente, drain it and return it to the pot. Pour in the broth-clam juice mixture, add the chopped clams and lemon juice and toss until the pasta has become tender and absorbed a bit of the liquid, the clams are heated through and everything is well combined, about 2 minutes; tongs are great for this. Turn into a serving bowl, and top with additional red pepper flakes, the chopped parsley and the lemon zest. Serve hot.

WHITE CLAM SAUCE

Steps:

• MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT.
• ADD GARLIC AND SAUTE ABOUT 1 MIN.
• QUICKLY BLEND IN FLOUR WITH WIRE WHISK.
• GRADUALLY STIR IN REMAINING INGREDIENTS.
• COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED.
• PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES.
• SPOON CLAM SAUCE OVER PASTA.
• SERVE.
• PASS GRATED PARMESAN CHEESE.

DAD'S WHITE CLAM SAUCE

Steps:

• Drain clams, reserving juices. Set both the clams and the juice aside.
• Saute minced garlic in oil on medium heat until golden brown, about 2 minutes. Meanwhile, prepare pasta to al dente.
• Add salt, pepper, and crushed red pepper to the garlic and oil. Mix well.
• Add clam juice and chicken broth. Bring to a low boil and heat through.
• Toss clams and pasta with sauce just before serving.

WHITE CLAM SAUCE RECIPE - (4.5/5)

Steps:

• About 10 minutes before serving, drain clams reserving liquid. In medium saucepan over medium heat in hot olive oil and butter, cook garlic until lightly browned. Add parsley and clam liquid, heat to a boiling. Reduce heat to low, cover and simmer for 10 minutes to blend flavors. Add clams and cook until heated through, stirring occasionally. Add salt to taste. Makes about 3 cups or enough to serve over on 16 oz. package of pasta.

EASY WHITE CLAM SAUCE (WITH A KICK)!

Steps:

• Heat olive oil in a large skillet, add onions and chile pepper flakes, and sweat until onion is soft (do not brown).
• Add garlic and parsley and saute for another minute or two, until garlic aroma is apparent.
• Add reserved clam juice, and simmer for 15-20 minutes.
• Add whipping cream and simmer over low heat until hot, but do not let come to a boil.
• Add drained clams and heat until warm. Do not overcook at this point or your clams will get tough and rubbery - cook just until until well heated.
• Serve over pasta and top with shredded parmesan. Asiago works as well!
• Enjoy with your crusty bread dipped in the juice!

THE BEST CLAM SAUCE

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.

AMAZING WHITE CLAM SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
• Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.
• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
• Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.

SPECIAL WHITE CLAM SAUCE

Steps:

• Reserve clam juice and strain it through a fine sieve.
• In a medium sauce pan, combine 2 tablespoons of the olive oil and the shallots.
• Place over moderate heat and saute, stirring frequently, until the shallots are translucent, about 5 minutes.
• Stir in the garlic, oregano, and 1/4 teaspoon of the red pepper flakes and saute for 2 minutes.
• Pour in the wine and bring to a boil over moderate heat.
• Cook until reduced by half, 3 to 5 minutes.
• Add the reserved clam juice and boil over moderate heat until reduced by about one-third, 3 to 5 minutes.
• Taste and add 1/4 teaspoon more red pepper flakes, if you like.
• Reduce the heat to low, stir in the clams, and cook for 2 minutes.
• Remove the sauce from the heat and stir in 1/4 cup of the parsley and 1/4 cup of the grated Parmesan.
• Stir in the butter until it melts.
• Pour sauce over cooked linguine and toss.
• Sprinkle with additional parsley and Parmesan cheese and serve right away.

OLD-FASHIONED LINGUINE WITH WHITE CLAM SAUCE

Steps:

• In a 5 qt pot, heat water to a boil and cook pasta until al dente.
• While the pasta is cooking, melt butter and olive oil in pan.
• Sautee onion and garlic, and add crushed red pepper flakes.
• Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.
• Simmer for 5 minutes.
• Drain pasta and place in large bowl.
• Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
• Serve with warm crusty bread and chilled white wine.

DAD'S WORLD FAMOUS SPAGHETTI

Steps:

• In a saucepan, heat the butter, add the garlic, and cook for one minute over moderate heat.
• With a wire whisk, stir in the flour.
• While stirring, add the clam juice.
• Add the parsley, salt, pepper, and thyme.
• Simmer gently for ten minutes.
• Add the minced clams and heat through.
• Serve over linguine or spaghetti.

LINGUINI WITH WHITE CLAM SAUCE

Steps:

• Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.