Side Pannel
Pasta with White Clam Sauce
Pasta with White Clam Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 4 lb Clams; steamed & chopped,
- --or-
- 2 cn (6.5-oz) minced clams
- 3 tb Olive oil
- 1 md Yellow onion; chopped
- 2 tb Bell pepper; chopped fine
- 2 tb Flour
- 1/4 c Chopped parsley
- 1/2 ts Basil
- 1 c Clam nectar or juice from
- -the canned clams
- 3 Cloves garlic; chopped fine
- 1/4 c Dry white wine
- 1 c Whipping cream
- Salt & pepper to taste
- 1 ds Tabasco
- 1 ds Worcestershire sauce
- 1/2 tb Fresh lemon juice
- 1 lb Spaghetti
Directions
SERVES 3-4
It is impossible to have too many variations on white clam sauce. In
Seattle/Tacoma we could live on this dish. As a matter of fact, some weeks
I have lived on clams and pasta. The green pepper adds a new little twist
to an old standard. While I will admit that it was the ltalian immigrant
who taught us how to prepare this, it is nevertheless a very American
version. I think Thomas Jefferson would have loved this dish.
If using fresh clams, steam them and remove the meat from the shells (see
"Steamed Clams" recipe), reserving the nectar. Chop the meat. Save some of
the nectar for this recipe and serve the remaining nectar in a cup with a
bit of freshly ground black pepper on top.
Heat a frying pan and add the olive oil. Saut”š the yellow onion and green
pepper until the onion is clear. Stir in the flour, parsley, and basil and
remove to a bowl.
Reheat the frying pan and add the clam juice or nectar, along with the
garlic, and reduce by half. Add the wine and cream and bring to a simmer.
Stir in the vegetables with a whip, stirring as they cook so that the
mixture can thicken. Cook over medium heat for a few minutes to further
reduce and thicken the sauce. Add the remaining seasonings, including the
lemon juice. Stir in the clams and pour over the freshly cooked pasta.
This works well as a first course, and great as a main course along with
salad and perhaps Skillet Bread (see recipe).
It is impossible to have too many variations on white clam sauce. In
Seattle/Tacoma we could live on this dish. As a matter of fact, some weeks
I have lived on clams and pasta. The green pepper adds a new little twist
to an old standard. While I will admit that it was the ltalian immigrant
who taught us how to prepare this, it is nevertheless a very American
version. I think Thomas Jefferson would have loved this dish.
If using fresh clams, steam them and remove the meat from the shells (see
"Steamed Clams" recipe), reserving the nectar. Chop the meat. Save some of
the nectar for this recipe and serve the remaining nectar in a cup with a
bit of freshly ground black pepper on top.
Heat a frying pan and add the olive oil. Saut”š the yellow onion and green
pepper until the onion is clear. Stir in the flour, parsley, and basil and
remove to a bowl.
Reheat the frying pan and add the clam juice or nectar, along with the
garlic, and reduce by half. Add the wine and cream and bring to a simmer.
Stir in the vegetables with a whip, stirring as they cook so that the
mixture can thicken. Cook over medium heat for a few minutes to further
reduce and thicken the sauce. Add the remaining seasonings, including the
lemon juice. Stir in the clams and pour over the freshly cooked pasta.
This works well as a first course, and great as a main course along with
salad and perhaps Skillet Bread (see recipe).
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