Pasta With White Clam Sauce Recipe

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Servings: 3

Ingredients

Cost per serving $12.39 view details

Directions

  1. SERVES 3-4
  2. 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 which 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.
  3. If using fresh clams, steam them and remove the meat from the shells (see
  4. "Steamed Clams" recipe), reserving the nectar. Chop the meat. Save some of the nectar for this recipe and serve the remaining nectar in a c. with a bit of freshly grnd black pepper on top.
  5. Heat a frying pan and add in the extra virgin olive oil. Saute/fry the yellow onion and green pepper till the onion is clear. Stir in the flour, parsley, and basil and remove to a bowl.
  6. Reheat the frying pan and add in the clam juice or possibly nectar, along with the garlic, and reduce by half. Add in the wine and cream and bring to a simmer.
  7. Stir in the vegetables with a whip, stirring as they cook so which the mix can thicken. Cook over medium heat for a few min to further reduce and thicken the sauce. Add in the remaining seasonings, including the lemon juice. Stir in the clams and pour over the freshly cooked pasta.
  8. 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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Nutrition Facts

Amount Per Serving %DV
Serving Size 967g
Recipe makes 3 servings
Calories 1373  
Calories from Fat 324 24%
Total Fat 36.7g 46%
Saturated Fat 12.1g 48%
Trans Fat 0.0g  
Cholesterol 260mg 87%
Sodium 378mg 16%
Potassium 2480mg 71%
Total Carbs 151.32g 40%
Dietary Fiber 6.0g 20%
Sugars 17.92g 12%
Protein 99.36g 159%
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