CLAM SAUCE RECIPES

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LINGUINE WITH WHITE CLAM SAUCE - EVERYDAY EILEEN



Linguine with White Clam Sauce - Everyday Eileen image

Linguine with white clam sauce in a delicious easy meal ready in under 30 minutes. Canned clams, white wine and fresh herbs over linguine or high fiber linguine makes for a delicious meal.

Provided by Eileen Kelly

Categories     Main Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 5

Number Of Ingredients 13

1 pound linguine (Note 1)
1 teaspoon olive oil
2 teaspoons light butter
1 small shallot, finely chopped
3 cloves garlic, finely minced
1/2 teaspoon crushed red pepper flakes
1/2 cup white wine
1/2 lemon, juiced
26 ounces chopped clams (the clam juice will be used)
1/2 cup fresh parsley, chopped (Note 2)
1 teaspoon fresh oregano, chopped (Note 2)
1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Linguine
  • How to Make White Clam Sauce

Nutrition Facts : ServingSize 5 servings, Calories 403 kcal, CarbohydrateContent 72 g, ProteinContent 16 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 9 mg, SodiumContent 261 mg, FiberContent 3 g, SugarContent 3 g

RHODE ISLAND CLAM CHOWDER RECIPE - NYT COOKING



Rhode Island Clam Chowder Recipe - NYT Cooking image

Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.

Provided by Sam Sifton

Total Time 1 hours

Yield 8 to 10 servings

Number Of Ingredients 11

24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
1/4 pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 large ribs celery, cleaned and diced
12 red bliss potatoes, cubed
1/2 cup dry white wine
3 sprigs thyme
1 bay leaf
Freshly ground black pepper to taste
1/4 cup chopped parsley.

Steps:

  • Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
  • Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
  • Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.
  • Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
  • Meanwhile, chop the clams into bits that are about the size of the bacon dice.
  • When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
  • The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

Nutrition Facts : @context http//schema.org, Calories 343, UnsaturatedFatContent 6 grams, CarbohydrateContent 49 grams, FatContent 11 grams, FiberContent 6 grams, ProteinContent 11 grams, SaturatedFatContent 4 grams, SodiumContent 539 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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