| I came across several recipes that called for fresh clams in
the shell that used wine in the liquid used to cook the clams.
Then a portion of that liquid was used in the clam sauce. I'll
post them if you desire.
This is a white clam sauce recipe calling for white wine and
canned clams. It's from "Quick and Easy Pasta Recipes" by Coleen
and Bob Simmons, Nitty Gritty Productions, ISBN 0-911954-79-1. I
have never tried this recipe, so please post a review if you ues
it.
1 lb fresh pasta or 12 oz dried linguine
1/4 cup butter
1 to 2 large cloves of garlic, minced
2 tbs. flour
2 cans (6-1/2 oz each) chopped clams
1/4 cup dry white wine or dry vermouth
half and half
1/4 parsley finely chopped
1/2 tsp. dried thyme.
salt and pepper to taste.
Heat pasta cooking water in a large pot. Melt butter in small
saucepan. Add garlic and cook one minute. Stir in flour and cook
two minutes. Drain clams reserving juice. Combine reserved clam
juice and white wine. Add enough half and half to make two cups
of liquid. Add to flour mixture gradually and cook until sauce
thickens slightly. Add parsley, thyme, salt and pepper. Simmer
for approximately 10 minutes. Cook pasta while sauce is simmering.
Add clams to sauce and heat to serving tempurature. Combine with
hot, well drained pasta and serve immediately on warm plates.
ASP
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| This recipe is from the New York Times cookbook.
Linguine with White Clam Sauce
36 littleneck clams, scrubbed ( I usually substitute 1/2 lb. of
minced clams, or 1 can of minced clams)
1/4 cup dry white wine (I usually increase this to 1/2 cup)
4 - 6 cloves garlic, finely minced
1/4 cup olive oil
1/2 teaspoon pepper
1 tablespoon oregano
3 tablespoons minced fresh basil or 1 tablespoon dried
1 pound linguine
3 tablespoons minced fresh parsley or 1 tablespoon dried (I usually
omit this)
1. Steam clams in wine until they open. Remove meat, set aside, and
keep warm.
2. Strain cooking broth and reserve. Since I usually use minced clams
that I have frozen, I just cook them in the microwave for about a
minute, and add the wine later in step 5.
3. Bring 4 quarts of water to a boil for linguine.
4. In a large skillet, cook garlic in oil over low flame until golden.
5. Add pepper, oregano, and basil. Stir contents of skillet and add
clam broth (or wine if you used canned or minced clams). Turn up
heat and bring to a boil
6. Lower flame under skillet and simmer while linguine cooks.
7. put linguine in boiling water and cook according to package directions.
8. Five minutes before linguine is done, add clams to simmering clam
broth.
9. Drain cooked linguine, empty into a large serving dish, and cover
with clam sauce.
10. Toss contents of serving dish well, sprinkle lightly with minced
parsley, and serve as soon as possible.
Yield: 4 servings
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