Foodies and seafood lovers, get ready to embark on a culinary journey with our comprehensive guide to achieving the perfect white clam sauce, inspired by the culinary expertise of Barefoot Contessa. We'll delve into the secrets of a flavorful and authentic Italian-American sauce, taking you step-by-step through the process of selecting the freshest clams, preparing your ingredients, and mastering the art of balancing flavors to create a dish that will transport you to the seaside. Whether you're a seasoned cook or just starting your culinary adventure, our guide will equip you with all the knowledge and techniques you need to create a white clam sauce that will impress your taste buds and leave you craving more. So, gather your ingredients, put on your apron, and let's embark on this delicious journey together!
Check out the recipes below so you can choose the best recipe for yourself!
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.
LINGUINE WITH WHITE CLAM SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
- While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
- Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.
THE BEST CLAM SAUCE
I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!
Provided by Jodie B
Categories Seafood Shellfish Clams
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
- In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
- Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
- Spoon the clam sauce over the linguini and serve.
Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g
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:
- Fresh Clams: Use the freshest clams you can find. Fresh clams should be tightly closed and smell briny, not fishy.
- Purging Clams: Before cooking, purge the clams by soaking them in cold water for at least 30 minutes. This will help to remove any sand or grit from the clams.
- Cooking Clams: Clams cook quickly, so be careful not to overcook them. Once the clam shells open, they are done cooking.
- White Wine: Use a dry white wine for the sauce. A good quality wine will add flavor to the sauce without overpowering the clams.
- Garlic and Herbs: Use fresh garlic and herbs for the sauce. Garlic and herbs add a lot of flavor to the sauce.
- Garnish: Garnish the finished dish with fresh parsley or chives.
Conclusion:
Barefoot Contessa's White Clam Sauce is a delicious and easy-to-make dish. It is perfect for a quick and easy weeknight meal or for a special occasion. The combination of fresh clams, white wine, garlic, and herbs creates a flavorful and satisfying sauce. Serve the sauce over pasta, rice, or your favorite bread.
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