Conference turris::cooks

    Saute some chopped garlic in olive oil, then add chopped clams, clam
    juice, red pepper flakes if you want, black pepper, and a little heavy
    cream if you like.  Some people add chopped parsley; I have one rather
    odd recipe that adds thyme and some chopped vegetables (carrots,
    celery).  The proportions don't matter much (within reason)
    since there are so many recipes around for this.  Give it a couple of
    minutes to be soaked up into the pasta before you serve it, so the dish
    won't be too soupy.  Don't overcook clams!  If you use fresh clams
    (several times as much work since otherwise this is your basic
    15-minute supper recipe), after you saute the garlic, add the clam
    broth and stem the clams (covered) until they open, and discard the
    shells or top halves of shells if you like, and then add whatever other
    ingredients you like - white wine is a nice addition if you are
    steaming clams.

    
    
    There are two types of white clam sauce, one uses cream and the
    other doesn't.  I'll list the ingredients Iuse when making either
    but the quantities are rule of thumb (taste)
    
    Olive oil, garlic, either canned whole or chopped clams,drained,
    reserve the juice, white wine, cream.  I have also used either
    canned small or frozen cooked (thawed) shrimp in this sauce.
    
    Preparation:
    
    Thinly slice the garlic cloves.
    
    Heat a skillet to med high and pour in the olive oil.
    
    When the oil is heated put in the sliced garlic.
    
    Cook garlic long enough to flavor the oil be careful not 
    to over cook or else it will have a bitter flavor.  Remove
    the garlic if you like.
    
    Add an amount of the clam juice to taste and simmer for awhile
    to reduce slightly.
    
    Add the white wine and again reduce slightly.
    
    At this time if you wish add the cream and allow to reduce somewhat.
    If not go to next step.
    
    Add the clams/shrimp and cook just long enough to thoroughly heat
    through, do not cook too long as the clams/shrimp will toughen up.
    
    Pour this over linguine, angel hair, or whatever pasta you like.
    
    Sprinkle with fresh grated Parmesan cheese and serve.
       
                                                     

    
    
        This recipe was originated by my Grandmother, and I must worn you
    that she loves garlic...      
    
    10 1/2 Ounces Clam Juice
    Baby Clams          
    Two Cloves of Garlic (minced)
    Black olives (Sliced or chopped)
    Pimentos
    Parsley
    Butter
    Corn Starch (About 1 - 2 teaspoons)
    
         Pour clam juice into a saucepan, also draining the can of baby
    clams for any juice. (In colorado we don't have fresh clams that
    are worthy of buying).  Add minced garlic.  Bring to a boil and
    then simmer for about 1/2 hour to an hour.  Add baby clams, black
    olives, pimentos (you can chop these too), parsley (about 1 - 2
    teaspoons), and a bit of butter.  Bring back to simmer.  Add corn
    starch to thicken.  
         Pour over pasta, and add parmesian cheese.  This recipe can
    be low in calorie if you go easy on the butter (I usually omit it),
    and the cornstarch.  Portions of ingredients can vary according
    to taste. 
              
    Willa

           I have never mae it but I do use Progresso's white clam sauce
    and its not really bad.

             QUICK AND EASY LINGUINE AND CLAM SAUCE FOR TWO
                              
    1 Can chopped clams (the size of a tuna fish can)
    6 cloves fresh garlic, minced (yes, six)
    1 Tbsp dried sweet basil
    1 tsp dried oregano
    1 tsp dried parsley
    8 Tbsp extra virgin olive oil
    1 Tbsp butter
    Grated romano cheese
    Grated parmesan cheese
    fresh ground pepper to taste 
    
In a large pot, bring 4 quarts of water to a boil. Add about 1/2 tsp of
salt and a tsp of oil to the water, add 1/2 pound of linguine. Bring back
to boil, reduce heat to a light boil, and set timer for 12 minutes.

Pour olive oil in a hot nonstick coated frypan. When the oil is hot, add
the large pat of butter, when it sizzles (don't let it burn) add the
garlic. Saute garlic quickly, but don't let it brown; you just want to
sweat it. Pour in the can of clams, juice and all. Stir well. When it
resumes bubbling, stir in the basil, oregano, and parsley. Stir
constantly, add pepper to taste.  This only wants to cook for five
minutes - no more!

When linguine is ready (taste it, looking for the starch taste to just go
away), pour linguine into colander, and toss well with a couple of pats
of butter. Serve on heated dishes. Ladle clam sauce over linguine, and
sprinkle generously with your choice of parmesan (delicate) or romano
(robust) grated cheese.