canned clams

[wallycat]

Anyone have a few tried and true that are NOT clam chowder or a clam dip??
Thanks.
(editing this: Low carb please)

[shscharles]

This is a favorite around here...any season of the year, pantry-friendly, and quick.

PASTA WITH SEAFOOD AND PESTO

(Serves 2 generously)

1/2 pound bow tie pasta (almost anything works)
1 TB olive oil
1 onion, chopped
2 cloves garlic, chopped
1 cup clam juice
Splash of white wine
1 pound shrimp (I usually use frozen)
1 can whole clams, drained (I've used chopped and a combination of both)
2 TB pesto (purchased works fine)

Boil pasta in salted water until al dente. In a large pan sweat onion and garlic in olive oil until fragrant and just starting to turn transparent. Add clam juice and wine and reduce about one third. Add shrimp and cook until just done, add clams and heat through. Stir in pesto and pasta. Serve with crusty bread to mop up any sauce.

From: Culinary Institute of America TV show about 15 years ago.

Enjoy!

[Mary Ann]

I like both of these, although the 2nd one gets extra points because it has more veggies. When I make the first one, I usually used all chopped clams, instead of whole and minced, and I add crushed red pepper, because we like spicy.

Linguine with White Clam Sauce

Yield: 4 servings (serving size: 1 cup pasta and about 1/2 cup sauce)

1 (10-ounce) can whole baby clams, undrained
2 tablespoons light butter
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 (6 1/2-ounce) can minced clams, drained
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Thyme sprigs (optional)

Drain baby clams in a sieve over a bowl, reserving juice.

Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and sauté 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired.


CALORIES 328 (23% from fat); FAT 8.5g (sat 2.9g,mono 3.7g,poly 1g); IRON 19.7mg; CHOLESTEROL 53mg; CALCIUM 75mg; CARBOHYDRATE 44.9g; SODIUM 265mg; PROTEIN 18.9g; FIBER 2.4g

Cooking Light, MARCH 1998


Farmers Market Pasta with Clam Sauce

12 ounces canned chopped clams -- undrained
1 tablespoon olive oil
1/2 cup minced fresh onion
1/2 cup minced carrot
6 garlic cloves -- minced
2 cups chopped tomato
1/2 cup chopped red bell pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper -- (1/4 - 1/2)
1/2 cup chopped fresh parsley
5 cups hot cooked fettuccine -- (about 10 oz. uncooked pasta)

Drain clams, reserving 1 cup clam juice. Set clams aside.

Heat olive oil in a large nonstick skillet over medium-high heat until hot. Add minced onion, carrot, and garlic, and saute 3 minutes. Add reserved clam juice, tomato, bell pepper, salt and peppers, and bring to a boil. Reduce heat, and simmer 20 minutes or until slightly thick. Remove from heat, and stir in clams and parsley. Serve clam sauce over a bed of fettuccine.

Yield: 4 servings (serving size: about 3/4 cup sauce and 1 1/4 cups pasta).

Source:
"Cooking Light July/August 1996"

[wallycat]

Anyone have anything low-carb?

Thank you so far for those above....DH will inhale pasta!

[margeslp]

Anyone have anything low-carb?

Thank you so far for those above....DH will inhale pasta!

I always keep canned baby clams in the pantry for quick meals. If the recipe says drain, I save and make this excellent clam broth cocktail from our favorite restaurant in Buffalo which is no longer in existence (Gandys)

Clam Broth Cocktail

1 jar clam broth
2 garlic cloves, crushed
1 1/2 cup dry white wine
5 parsley sprigs
8 green onions, coarsely chopped
1 1/2 bay leaves
1 1/2 t. thyme
½ t. crushed red pepper

Simmer ingredients together. Strain and serve hot in demi tasse cups.