Try this Pasta with White Clam Sauce recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 lb Spaghetti
3 tb olive oil
1 c Whipping cream
Salt and pepper to taste
4 lb Clams; steamed & chopped,
1 ds Tabasco
3 Cloves garlic; chopped fine
2 tb Flour
1 ds Worcestershire Sauce
1 md Yellow onion; chopped
1/4 c Dry white wine
1/4 c Chopped parsley
2 tb Bell pepper; chopped fine
or
2 cn (6.5-oz) minced clams
1/2 tb Fresh Lemon Juice
1/2 ts Basil
1 c Clam nectar or juice from

Servings

INSTRUCTIONS

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. saute 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). From . Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

Alert editor

Pasta with White Clam Sauce

1 lb Spaghetti 
3 tb olive oil 
1 c Whipping cream 
  Salt and pepper to taste 
4 lb Clams; steamed & chopped, 
1 ds Tabasco 
3  Cloves garlic; chopped fine 
2 tb Flour 
1 ds Worcestershire Sauce 
1 md Yellow onion; chopped 
1/4 c Dry white wine 
1/4 c Chopped parsley 
2 tb Bell pepper; chopped fine 
  or 
2 cn (6.5-oz) minced clams 
1/2 tb Fresh Lemon Juice 
1/2 ts Basil 
1 c Clam nectar or juice from

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. saute 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).    From <The Frugal Gourmet Cooks American>.  Downloaded from Glens MM Recipe  Archive, G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (798g)
Recipe Makes: 3 Servings

Calories: 683
Calories from Fat: 118 (17%)

Amt Per Serving		% DV

	Total Fat 13.1g	18 %
	Saturated Fat 5.5g	28 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 1.5g
Cholesterol 27.4mg		8 %
Sodium 73.3mg		3 %
Potassium 392.3mg		10 %
Total Carbohydrate 117.6g		35 %
	Dietary Fiber 5.1g	21 %
	Sugars, other 112.5g
Protein 20.7g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 683

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe