Clam Sauce

VeraBlue

VeraBlue

Head Mistress
I make some sort of pesce di mare every friday at Red Gravy. Shrimp fra diavolo is popular but my absolute favourite is clam sauce. I grew up with red clam sauce; never knowing white clam sauce existed till..well it's embarrassing how long it took me to try white clam sauce. I have to admit that I positively adore white clam sauce. As it was cooking, and I was plating bowl after bowl for customers I was dying! I wanted to just grab a fork and have at it!

Do you care for clam sauce? which do you prefer, red or white?
 
VeraBlue said:
I make some sort of pesce di mare every friday at Red Gravy. Shrimp fra diavolo is popular but my absolute favourite is clam sauce. I grew up with red clam sauce; never knowing white clam sauce existed till..well it's embarrassing how long it took me to try white clam sauce. I have to admit that I positively adore white clam sauce. As it was cooking, and I was plating bowl after bowl for customers I was dying! I wanted to just grab a fork and have at it!

Do you care for clam sauce? which do you prefer, red or white?
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White
 
Vera, I can honestly say I've never tried a red clam sauce. I think I've had a white clam sauce, once. Not sure, but if I remember right, it was butter-based, with clams onions, and maybe parsley?????

I would be willing to taste-test both a red and white version, should I ever make it down there!
 
I make white clams sauce, and it is pretty good. But it's not nearly a good as I can get at Francesco's, our favorite little Italian restaurant in Sarasota. I can't put my finger on it, but it just doesn't have the same 'something' that their does.

Now, my friend Hank has asked me to make it for him. I's sure appreciate it you'd all share your recipes. Maybe I can figure out what I'm missing.

Mine looks good - tastes good - but it's not 'over the top'. Help me improve it - he's buying the clams!
 

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I saute half a small white onion in 2 sticks of butter till translucent. Add 6 sliced garlic cloves, oregano, 2 c. white wine, juice of half a lemon and about a teaspon of red pepper flakes. Let it simmer 10 minutes. I steam the clams separately, then strain the water (to get any sand or shell bits out.) I add that to the sauce. It's usually about a cup. Then, add 2 small cans of chopped clams. Let it simmer 15 minutes.

Add, S&P and grated cheese.
 
VeraBlue said:
I saute half a small white onion in 2 sticks of butter till translucent. Add 6 sliced garlic cloves, oregano, 2 c. white wine, juice of half a lemon and about a teaspon of red pepper flakes. Let it simmer 10 minutes. I steam the clams separately, then strain the water (to get any sand or shell bits out.) I add that to the sauce. It's usually about a cup. Then, add 2 small cans of chopped clams. Let it simmer 15 minutes.

Add, S&P and grated cheese.
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You use fresh steamed clams and canned? I have never used anything but EVOO. This ounds good I copied it. Thanks
 
Hard to tell w/o seeing the recipe/list of ingredients. Can you share your recipe? Some of the ingredients I use have already been listed, but depending on my mood here are some ways I kick it up.

Lemon juice and/or zest
definitely red pepper flakes
parsley and/or oregano
S&P, to taste
Cheese and seafood is supposedly a no-no, but I sometimes top it off with grated Parmesan
When I use canned clams, I sometimes add cooked, crumbled bacon, peas and/or mushrooms, sauteed garlic & onions - and cream.
 
Peep's Linguine and White Clam Sauce

Little Neck clams or Tiny baby clams in shells (these are so small you buy them by the lb., I would say they are about the size of a quarter and worth looking for; picture below)
OR 3 (6 1/2 oz) cans minced clams with liquid
OR cleaned clams (out of shells) with clam juice (you may need to add some clam juice if there isn't enough included with the cleaned clams)
(Bottled Clam juice if necessary)
Olive oil - 1/2 cup
Fresh garlic - 4 cloves minced fine or grated
Fresh parsley - 1/2 cup minced fine
Ground hot pepper flakes - to taste
Salt - to taste
Ground black pepper - to taste
Lemon juice - splash - to taste
Dry white wine - your favorite - splash - to taste

1 lb. linguine - cooked in salted water then drained
Fresh Grated Romano and Parmesan cheeses

If using clams in shells: Scrub clam shells thoroughly. Heat pot over medium heat. Place oil in pot. Add garlic and cook just till fragrant. Place clams and all other ingredients except linguini and cheese in a pot. Bring to a boil lower heat, cover and cook just till clam shells open. (Do not over cook or clams become rubbery). Each person serves themselves and pulls clams out of shells.

If using canned or cleaned clams: Heat pan over medium heat. Place oil in pan. Add garlic and cook just till fragrant. Place clams, clam juice and all other ingredients except linguini and cheese in a pan. Heat over medium heat just till hot. (Do not over cook or clams become rubbery)

Place cooked linguine in pan with sauce and toss well. Add cheese to each serving.


tiny_baby_clam_shell.jpg



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I enjoy both. For the longest time, I only liked white, but over the years, I've warmed up to red. When I first started cooking, I'd head over to the Progresso? (canned) sauce, then I would doctor it up. I even tried the lobster sauce. It wasn't too shabby. I might look for it again, & "work" with it.
 
Garlic, butter, wine, parm cheese, parsley, pasta ..... it all sounds and looks so delicious!

But then you go and add those nasty CLAMS in there!

Lee
 
QSis said:
But then you go and add those nasty CLAMS in there!
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:yuk::yuk::yuk:

:yum::yum::yum::yum::yum::yum:


I don't have much of a recipe, it's mostly the clam juice & wine. I never tried using canned clams. I use the juice from steaming the clams,garlic, wine, lemon, herbs, etc. It seems that I don't use the butter/oil that you guys do. Maybe that's the difference. Other than what I need to saute the garlic, I don't add any more. I just count on the other liquids to make the sauce. It sounds like it's just not rich enough without a little more added butter/oil.

I cook a whole pile of clams, then chop most of them - just save a few in shells for the top.

I'll have to try adding more butter.
 
Costco had the clams for $2.99 per pound today. That's a lot better than the $.40 per clam that Publix charges. So I bought a 5 pound bag, and I'm making this tomorrow, and Hank is coming to dinner.

I'm hoping that your suggestions help me kick my dish up a notch.
 
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