Author Topic: White Clam Sauce  (Read 14898 times)

Offline wb

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White Clam Sauce
« on: November 15, 2010, 05:09:44 PM »
Made this last night. Easy and mmmm good!

3 doz littlenecks
2 c white wine
5 large cloves garlic
4 tbsp butter
2 tbsp oregano
1 tbsp red pepper flakes
1 lb pasta

Brush clams vigorously with stiff brush while rinsing underwater. Place in large pot covered with cold water for 1-2hrs. Brush and rinse again.

Chop garlic. In large skillet, melt butter, add garlic, oregano and red pepper. Saute on medium heat until garlic just starts to brown. Add wine, increase heat. When sauce begins to bubble add clams, cover and steam on med-high until clams open, about 6-8 min, then 2 addtional minutes or until it smells so good you can't wait any longer. You may need to remove the lid if the clams are packed tightly to give them room to open.

Serve clams and broth over pasta. I prefer something sticky like rotini which seems to hold the sauce better. I'm a grated parm freak for pasta but this didn't even need any. Serves 4 (or me and Christine with seconds!!)

Enjoy!


Online Hotrod

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Re: White Clam Sauce
« Reply #1 on: November 15, 2010, 05:10:42 PM »
Yea Man  t^




Offline CapBob

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Re: White Clam Sauce
« Reply #2 on: November 15, 2010, 05:18:54 PM »
ya shoulda called to get another opinion ;D



Thanks for sharing TT^

Offline Scott G.

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Re: White Clam Sauce
« Reply #3 on: November 16, 2010, 07:32:27 AM »
 clp  What no Donuts  ???     clp
Fishing, with me, has always been an excuse to drink in the daytime.


Offline tothelimit

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Re: White Clam Sauce
« Reply #4 on: November 16, 2010, 09:56:22 AM »
Whoa! It's 10am and now I'm hungry! Thanks for the the great recipe!

Offline PeggyLee

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Re: White Clam Sauce
« Reply #5 on: November 16, 2010, 10:35:36 AM »
Sounds Good!! MMMMMMM

Offline Luna Sea 5

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Re: White Clam Sauce
« Reply #6 on: November 16, 2010, 11:45:45 AM »
 TT^
Fish out of Toms River NJ.
Call Nick for open boat, 973-417-5756, or on Channel 68.

Team Luna Sea 6


Offline Caleb

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Re: White Clam Sauce
« Reply #7 on: December 19, 2011, 12:33:37 AM »
Linguini with White Clam Sauce
Ingredients
•   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
Directions
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.

Offline Reel McCoy

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Re: White Clam Sauce
« Reply #8 on: December 20, 2011, 02:56:06 PM »
 t^ t^ Looks like we have a White Clam Sauce throw down!  Both recipes sound great.  I will have to try them both.   Thanks guys.
22' Grady-White Reel McCoy II


Offline Hunter 2

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Re: White Clam Sauce
« Reply #9 on: December 20, 2011, 09:12:37 PM »
Thanks for the recipe.
Eddie "Hunter 2"
36' Topaz "Hallie Loren"    Charter boat sailing from Wagners Marina, Keyport NJ


 Life is short, Fish Hard.

Offline IrishAyes

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Re: White Clam Sauce
« Reply #10 on: December 20, 2011, 09:15:42 PM »
 slt t^
Captain Joe of the Irish Ayes

May the holes in your net be no larger than the fish in it.  ~Irish Blessing

Offline Capt. Carl

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Re: White Clam Sauce
« Reply #11 on: January 22, 2012, 03:36:51 PM »
Ok...lets have a white clam sauce throwdown at the banquet! t^
Capt. Carl DiMenna
100 Ton U.S.C.G Master

Offline Kenny

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Re: White Clam Sauce
« Reply #12 on: January 22, 2012, 04:02:45 PM »
 whs clp   I'll the taste tester/judge ;D

Offline fellinger

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Re: White Clam Sauce
« Reply #13 on: January 22, 2012, 05:29:22 PM »
NICE!


Fred, fishing the "Kristy Marie" from Manasquan River Club. Channels 16/67/68.

Offline overbite

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Re: White Clam Sauce
« Reply #14 on: July 21, 2012, 12:15:58 PM »
First when and where is this Banquet.
Then My recipe is a simple one 2 cans bumblebee Chopped clams, with juice 4 garlic cloves large, diced coarse 1/4 Cup EVO. Fresh Parsley not dried.
Optional-Pinches of Oregano-fresh ground pepper, thyme. Never parm, cheese or any other cheese,  chrz
 And I like the thought of anchovies in it got to try that but on the side to add.  :headscra:
 


Offline BigAl13

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Re: White Clam Sauce
« Reply #15 on: July 21, 2012, 12:32:42 PM »
 2013b I believe tickets are sold out fcp
Its better to sit in a boat and think about God, than to sit in a church and think about fishing.

Offline overbite

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Re: White Clam Sauce
« Reply #16 on: July 21, 2012, 03:40:16 PM »
 smk smk smk smk smk Thought I missed it fcp

Offline Bucktail

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Re: White Clam Sauce
« Reply #17 on: July 21, 2012, 07:50:26 PM »
I believe tickets are sold out fcp

 ;D

Offline overbite

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Re: White Clam Sauce
« Reply #18 on: July 22, 2012, 07:09:05 PM »
 hhppy rofla

Offline KyleFishes

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Re: White Clam Sauce
« Reply #19 on: May 11, 2014, 06:41:05 AM »
Mmm.. Looks wonderful!


 

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