Are you craving a delicious and authentic Italian seafood dish? Look no further than the Barefoot Contessa's White Clam Sauce! This classic recipe, featured on Ina Garten's popular cooking show, is sure to tantalize your taste buds and transport you to the heart of Italy. With its combination of fresh clams, aromatic herbs, and savory white wine, this sauce is perfect for a special occasion or a cozy night in. So gather your ingredients, put on your apron, and let's embark on a culinary journey to create the ultimate Barefoot Contessa White Clam Sauce.
Let's cook with our recipes!
EAST HAMPTON CLAM CHOWDER
Provided by Ina Garten
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
- In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
- Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.
MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
GRILLED CLAMS WITH BASIL BREADCRUMBS
Steps:
- Heat a gas grill or prepare a charcoal grill with hot coals.
- Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a large serving bowl and set aside.
- When the grill is hot, place the clams in 1 layer on the hot grate and allow the heat to open the clams. They'll open gradually for about 5 minutes, then pop-open wide when they're done. Using tongs, remove the clams from the grill and place them in the bowl with the bread crumb mixture and toss together. Drizzle with the melted butter, and serve hot.
Tips:
- To make the best white clam sauce, use fresh clams. If you can't find fresh clams, frozen clams are a good substitute.
- Soak the clams in cold water for 30 minutes before cooking to remove any grit or sand.
- Use a large pot to cook the clams so they have plenty of room to open.
- Add white wine, garlic, shallots, and red pepper flakes to the pot with the clams. This will help to create a flavorful sauce.
- Cook the clams over medium heat until they open, stirring occasionally.
- Serve the clams over pasta, rice, or bread. You can also add other ingredients to the sauce, such as chopped tomatoes, mushrooms, or zucchini.
Conclusion:
White clam sauce is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it over pasta, rice, or bread, or add other ingredients to the sauce, you're sure to enjoy this classic Italian dish.
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