White Clam Sauce

[wb]

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!

[Hotrod]

Yea Man 

[CapBob]

ya shoulda called to get another opinion



Thanks for sharing

[Scott G.]

   What no Donuts       

[tothelimit]

Whoa! It's 10am and now I'm hungry! Thanks for the the great recipe!

[PeggyLee]

Sounds Good!! MMMMMMM

[Luna Sea 5]

 

[Caleb]

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.

[Reel McCoy]

  Looks like we have a White Clam Sauce throw down!  Both recipes sound great.  I will have to try them both.   Thanks guys.

[Hunter 2]

Thanks for the recipe.

[IrishAyes]

 

[Capt. Carl]

Ok...lets have a white clam sauce throwdown at the banquet!

[Kenny]

     I'll the taste tester/judge

[fellinger]

NICE!

[overbite]

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, 
 And I like the thought of anchovies in it got to try that but on the side to add. 
 

[BigAl13]

  I believe tickets are sold out

[overbite]

  Thought I missed it

[Bucktail]

I believe tickets are sold out

 

[overbite]

 

[KyleFishes]

Mmm.. Looks wonderful!