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I think I'm gonna have Linguine and clam sauce for dinner.

shilala

shilala

Lifer
I make a white clam sauce out of garlic, onions, butter, parsley, lemon juice, olive oil and some seasonings. It's pretty damn good.
You guys got any ingredient suggestions?
I'm big time hungry and everyone's out of the house. That's the only time I ever cook clam sauce because no one else likes it.
 
When my family makes it we usually use baby clams as opposed to normal canned clams because they are pretty tough. Also we add some shrimp to give it variety. And remember, tons of garlic finely chopped!! Some olive oil doesn't hurt either
 
I don't know if this is obvious or not but white whine makes it much better. I've used water or beer before but the white wine is the key ingredient.

Also you're forgetting quartered tomatoes. They suck in a lot of the flavor and taste damn good with the pasta.
 
Okay, so I went with sherry because I didn't have any white wine. I wasn't brave enough to use cream because I've never had white clam sauce with cream and it just plain scared me. We don't have any tomatoes because we curse winter tomatoes.
I used 2 bags of whole baby clams and two cans of chopped clams.
Here's the finished product.
It was orgasmic. I ate that whole bowl and another half of a bowl.
There's another big bowl left. If anybody's hungry, it's on the kitchen counter. 🙂
 
Looks a little too neon/pea green in the liquid department for me... but I really have no idea what I'm talking about, just doesn't look appetizing to me.
 
Originally posted by: YOyoYOhowsDAjello
Looks a little too neon/pea green in the liquid department for me... but I really have no idea what I'm talking about, just doesn't look appetizing to me.
Click to expand...

You're obviously not a linguine with white clam sauce lover.....that looks delicious.
 
Funny you mentioned it cause I cooked some for my brother and his wife(temprarily living with them) 2 days ago and they loved it. They are Asian BTW.

I usualy use the chopped clams in cans rather than the baby clams in cans cause I find the baby clams have a funny odor to it. Maybe its because I buy them from oriental markets.
However this last time, I did use baby clams and it smells fine(american packaged product). Jessica favorite "Tuna from the sea".

I use the same ingredients as you. I only use broth from the fresh cooked clams + White wine sauce for the base.
I do make the sauce thicker by adding any kind of flour to it. Its a non-flavored ingredient. Just make sure you add the flour in and stir it up before adding the clam broth and wine ot else the flour will clunk together.
 
Add some fresh chopped basil and a pinch of red pepper flakes. I also add a half of an 8 oz. jar of clam stock and some white wine (nothing fancy, cheap chardonnay is great for cooking-save the good stuff for serving with dinner). I like Snow's canned clams and usually use two cans of chopped clams for this dish with 12 oz. of fresh pasta.

Make sure you use fresh garlic (I use a garlic press rather than chopping). I would recommend the fresh pasta over the dried noodles and some freshly grated parmesiano reggiano cheese.

I like the fresh baby clams (I'll use the liquid in place of the clam stock) and shrimp additions. I might have to try that tonight! 😀
 
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