Creamy White Clam Sauce Recipes

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CREAMY CLAM LINGUINE

This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.-Margie Clevenger, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 17



Creamy Clam Linguine image

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

Nutrition Facts : Calories 419 calories, Fat 18g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 788mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

1 pound linguine
1 medium onion, chopped
1/4 cup butter, cubed
2 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup clam juice
1/2 cup heavy whipping cream
3 cans (6-1/2 ounces each) minced clams, drained
1/2 cup minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon chipotle hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2/3 cup grated Parmesan cheese

THE BEST CLAM SAUCE

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



The Best Clam Sauce image

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

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

CREAMY WHITE CLAM SAUCE

This is my own sauce, though I'm sure it is similar to many others. I usually use this with fettuccini, but it is excellent with black/squid ink pasta.

Provided by personalchef

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7



Creamy White Clam Sauce image

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.

2 tablespoons butter
1 (10 ounce) can whole clams
2 garlic cloves, smashed (lay garlic clove on board and smash, remove skin, do not chop)
1 (8 ounce) bottle clam juice
1 cup white wine
1/2 cup heavy cream
1 medium tomatoes, chopped (see note) (optional)

LINGUINE WITH CREAMY WHITE CLAM SAUCE

Make and share this Linguine With Creamy White Clam Sauce recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Linguine With Creamy White Clam Sauce image

Steps:

  • Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic.
  • Add reserved clam juices, heavy cream and wine.
  • Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.
  • Season with salt and pepper to taste.
  • Add clams and warm through.
  • Add cooked linguine to pan and toss to coat.
  • Top with Parmesan cheese and serve.

2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped fresh parsley
3 cloves minced garlic
4 (6 ounce) cans chopped clams, drained,reserve juice
1 cup heavy cream
1/4 cup dry white wine
1 lb linguine, cooked to pkg directions
salt and pepper
grated parmesan cheese

LINGUINI WITH WHITE CLAM SAUCE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13



Linguini with White Clam Sauce image

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.

1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
4 to 6 cloves garlic, finely chopped
1 tin flat fillet of anchovies, drained, 6 or 7 fillets
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
1 cup dry white wine
1 cup clam juice or chicken stock
1 can (15 ounces) fancy whole baby clams
1 lemon, zested
1 pound linguini, slightly undercooked, about 6 to 7 minutes
1/4 cup chopped parsley leaves
Lots of black pepper and some coarse salt
Crusty bread, for mopping

LINGUINE WITH WHITE CLAM SAUCE II

A light clam sauce served over linguini noodles. Healthy, too!

Provided by Karena

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Yield 5

Number Of Ingredients 8



Linguine with White Clam Sauce II image

Steps:

  • In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
  • In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
  • Toss cooked and drained linguini pasta with the clam sauce and serve warm.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 56.9 g, Cholesterol 90 mg, Fat 15.1 g, Fiber 2.7 g, Protein 43.6 g, SaturatedFat 2.1 g, Sodium 392.3 mg, Sugar 2.4 g

1 (12 ounce) package linguini pasta
3 (8 ounce) cans minced clams, with juice
¼ cup olive oil
1 clove garlic, minced
¾ cup chopped parsley
2 tablespoons white wine
1 teaspoon dried basil
½ teaspoon salt

LINGUINE WITH CREAMY WHITE CLAM SAUCE

Categories     Shellfish     Sauté     Quick & Easy

Yield Serves 4

Number Of Ingredients 8



LINGUINE WITH CREAMY WHITE CLAM SAUCE image

Steps:

  • In medium saute skillet, lightly saute chopped garlic until just lightly brown. Add reserved clam liquid all at once, bring to simmer and continue to simmer until reduced by 1/3, about 4-5 minutes. Add chopped clams and freshly ground pepper to taste. Cook until it begins to simmer. Meanwhile, cook pasta in salted water. Add freshly chopped parsley, milk and cream to sauce, about 2 minutes before pasta is finished. Continue to simmer, stirring frequently. Drain pasta (do not rinse). Place in serving bowl and toss with prepared sauce. Garnish with additional parsley, if desired.

2 cans (6.5 oz each) chopped clams, drained (reserve liquid)
2 cloves fresh garlic, chopped
1 T. Extra Virgin Olive Oil
Freshly Ground Black Pepper
3 T. freshly chopped Italian (flat leaf) parsley (or more to taste) Reserve some for garnish.
3/4 C. 2% milk
1/2 C. half and half
1 lb. linguini pasta (Molisana is best), cooked al dente per package instructions

CREAMY LINGUINE WITH CLAM SAUCE

Very easy, quick and sinfully satisfying. Great with a tossed green salad with vinaigrette dressing.

Provided by Lorraine Williams

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 10



Creamy Linguine with Clam Sauce image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
  • Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
  • Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.

Nutrition Facts : Calories 726.7 calories, Carbohydrate 51.4 g, Cholesterol 108.4 mg, Fat 44.9 g, Fiber 2.1 g, Protein 31.3 g, SaturatedFat 17.4 g, Sodium 1230.5 mg, Sugar 6 g

1 (8 ounce) package linguine pasta
2 tablespoons butter
1 tablespoon olive oil
¼ cup minced sweet onion
2 cloves garlic, minced
1 (10 ounce) can baby clams, drained with juices reserved (such as Bumble Bee®)
1 tablespoon dry white wine
1 (16 ounce) jar Alfredo sauce (such as Classico®)
1 teaspoon grated Parmesan cheese, or to taste
1 pinch crushed red pepper flakes, or to taste

WHITE CLAM SAUCE

BE SURE TO HAVE CRUSTY BREAD ON HAND TO DIP IN THE WONDERFUL GARLICY BUTTER SAUCE. QUICK AND EASY COMFORT FOOD AT ITS BEST.

Provided by BoxOWine

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13



White Clam Sauce image

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.

3 tablespoons butter (UNSALTED PREFERRED)
1/2 cup olive oil
1 tablespoon flour
2 tablespoons finely chopped garlic (MORE IF YOU LOVE GARLIC)
2 (6 1/2 ounce) cans chopped clams, undrained
1/2 cup bottled clam juice
2/3 cup dry white wine
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried marjoram, crumbled (OPTIONAL)
1 1/2 teaspoons dried oregano
2 tablespoons lemon juice (OPTIONAL)
hot cooked pasta (LINGUINE OR ANGEL HAIR WORKS BEST)
freshly grated parmesan cheese

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