RED CLAM SAUCE
This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.
Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.
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
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
CROCK POT RED CLAM SAUCE
This sure beats any canned red clam sauce! Very easy to put together and cooks in the crock pot in just a few hours.
Provided by Michele in NJ
Categories Spaghetti
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the onions and garlic in hot oil until the onion is tender. Place onions and garlic to your crock pot.
- Stir in the undrained clams, undrained tomatoes, tomato paste, parsley, bay leaf, sugar, basil, thyme, and salt.
- Cook on LOW for 4 hours.
- Serve over hot cooked spaghetti.
Nutrition Facts : Calories 171.9, Fat 6, SaturatedFat 0.8, Cholesterol 41.1, Sodium 418.6, Carbohydrate 12.5, Fiber 2.1, Sugar 5.6, Protein 17.4
LINGUINE AND CLAMS
Provided by Bobby Flay
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat. Add the clams and cook until opened, about 5 minutes. Remove clams with a slotted spoon to a bowl. Discard any clams that do not open. When cool enough to handle, remove the clams from the shell and coarsely chop.
- Bring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open. These mussels are added just to flavor the stock. After you remove them, eat them or reserve for another use (remove from the shell, store in a container with a tight fitting lid and refrigerate for up to 1 day).
- Strain the cooking liquid through a mesh strainer lined with cheesecloth into a bowl. You should have 2 cups of liquid.
- For the breadcrumbs: Heat the oil in a medium saute pan over medium heat until it begins to shimmer, add the anchovies and cook until melted into the oil. Add the breadcrumbs and cook, stirring constantly, until lightly golden brown, and then season with salt and pepper.
- For the pasta: Bring a large pot of salted water to a boil. Cook the linguine to al dente according to package instructions. Reserve 1 cup of the pasta water and then drain the pasta well.
- Heat the oil in a large saute pan over medium heat. Add the garlic and chile flakes, and cook until soft, 1 minute. Add the clam broth and cook until reduced by half.
- Whisk in the butter, creme fraiche and chopped clams, and cook until thickened. Add the basil, parsley, oregano and zest, and season with salt and pepper. Add the pasta and cook, tossing constantly, until the pasta is coated. If the mixture is too dry, add some of the reserved pasta water.
- Divide the pasta among the bowls, and top with some of the breadcrumbs. Garnish with parsley leaves.
SLOW COOKER CLAM CHOWDER (NEW ENGLAND STYLE)
A creamy, very chunky, satisfying chowder. This soup is made in the slow cooker, but no reason why you couldn't cook it stove top following the same sequence. The recipe calls for just clams and juice, but I also toss in 3-4 ounces of fish and/or seafood if it is available...you might have to add a bit of extra liquid if it is too thick. I also use cut up turkey bacon instead of pork bacon for even lower fat. Freezes well.
Provided by Hedda Lettuce in On
Categories Potato
Time 8h30m
Yield 1 1/2 cups each, 7 serving(s)
Number Of Ingredients 15
Steps:
- Drain clam liquid into slow cooker; set aside whole clams. Add water, clam juice, potatoes, Worcestershire sauce, bacon, vegetables, salt, pepper and bay leaf.
- Cover and cook on low for 6 to 8 hours or until potatoes are cooked. Remove bay leaf and discard.
- In a bowl combine flour and half cup of evaporated milk; mix well to dissolve lumps. Add to slow cooker along with reserved whole clams, green pepper an remaining milk. Stir, cover and cook on high for 30 minutes or until thickened, stirring occasionally.
CLAMS IN OYSTER SAUCE
Clams, such as Manila or baby clams, taste great cooked in oyster sauce, and make a great Filipino appetizer.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oil in a large pot with a lid over medium heat. Cook the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the ginger to the mixture and cook another 2 minutes. Stir the oyster sauce into the mixture; cover and cook another 2 minutes. Pour the water into the mixture, cover, and cook another 2 minutes. Add the clams; cover and cook until the majority of the clams have opened, about 5 minutes. Discard any clams which do not open. Serve immediately.
Nutrition Facts : Calories 120.2 calories, Carbohydrate 5.3 g, Cholesterol 19.9 mg, Fat 7.4 g, Fiber 0.6 g, Protein 8.1 g, SaturatedFat 1 g, Sodium 90.7 mg, Sugar 2 g
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