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JimW

So who has the best white clam sauce?

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Mine is ample olive oil, good slug of minced garlic and a few hot pepper flakes, like 5-10 flakes. Seriously. Get garlic barely golden, not browned, then one fresh ripe tomato, peeled and diced, ditch the seeds and juice. 2-3 of those little canned plum tomatoes if fresh tomatoes suck. Let the tomatoes saute a bit in the oil. Little splash of white wine then all the clam juice, let it reduce while the pasta water gets to a boil. Usually about 8 little necks per person is good I think. Garlic and olive oil proportional so maybe close to 1/4 cup of oil for 4 so it's definitely ample, and probably 1-2 cloves of garlic per, depending, and use a bottle of clam juice (maybe half) if you don't have a good amount of liquid, just don't salt it until it's reduced. I save the juice from little necks I baked bagged in the freezer, clean pour off of juice from an additional 1-2 dozen is plenty. When the pasta is al dente the chopped clams and a good half cup of chopped parsley, quick stir and the pasta goes in to finish on med-low for a few minutes. Serve it up. A chunk of warm crusty bread or baguette is required. I'm not sure what the added thickener stuff is about but I'm thinking you guys forgot the damn bread.

 

I've made it with anchovies and/or basil, maybe some other variations I've forgotten. I like it but I'm not sure it's an improvement. Wife covers it with grated parm. I don't usually but it doesn't kill it.

 

So have at it. I think this is as good as it gets but I'll try anything. Buddy brought over a big bucket of nice little necks last week and while we polished off most of them with a knife and a couple lemons/cocktail sauce I made this a couple times and it still makes me very happy.

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View PostMine is ample olive oil, good slug of minced garlic and a few hot pepper flakes, like 5-10 flakes. Seriously. Get garlic barely golden, not browned, then one fresh ripe tomato, peeled and diced, ditch the seeds and juice. 2-3 of those little canned plum tomatoes if fresh tomatoes suck. Let the tomatoes saute a bit in the oil.

 

Don't the tomatoes make that a red sauce?

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View PostDon't the tomatoes make that a red sauce?

 

 

 

agreed, imo a white sauce IS a white-sauce because of the lack of tomatoes, which isn't my favorite, but i do it once in a while. I feel like everyone's would be similar, but i like to add a solid amount of fresh chopped parsley, that's one staple in the majority of my sauces.

 

 

edit: also, before the garlic is starting to brown, i will add a small onion minced very finely, just as small as the garlic.

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View Postagreed, imo a white sauce IS a white-sauce because of the lack of tomatoes, which isn't my favorite, but i do it once in a while. I feel like everyone's would be similar, but i like to add a solid amount of fresh chopped parsley, that's one staple in the majority of my sauces.

 

 

edit: also, before the garlic is starting to brown, i will add a small onion minced very finely, just as small as the garlic.

 

icon14.gif Did you ever make aglia oglio? Delicious either way, but totally different with pomodori in it.

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View Posticon14.gif Did you ever make aglia oglio? Delicious either way, but totally different with pomodori in it.

 

 

 

i'm familiar with aglia e olio, but i've never made it, always wanted to though, seems relatlively simple.

 

 

my boss gets canned whole tomatoes shipped to him directly from italy, cant remember the name but id love to play with them sometime!

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View Posti'm familiar with aglia e olio, but i've never made it, always wanted to though, seems relatlively simple.

 

 

my boss gets canned whole tomatoes shipped to him directly from italy, cant remember the name but id love to play with them sometime!

 

It's great on top of spaghetti, with a grilled steak or sausage on the side.

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View Posti'm familiar with aglia e olio, but i've never made it, always wanted to though, seems relatlively simple.

 

 

my boss gets canned whole tomatoes shipped to him directly from italy, cant remember the name but id love to play with them sometime!

 

 

Aglia e olio is so simple, I got it perfect the first time I ever tried it biggrin.gif

 

If I can do it---anyone can.

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View PostDon't the tomatoes make that a red sauce?

 

 

IMO 1-2 chopped tomatoes doesn't make it a red sauce. You'd need to dump the whole can in and maybe some paste. You don't really taste tomato but I think they add a little sweetness and body but doesn't really deviate from what you'd expect in a white sauce. Try it.

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View PostIt's great on top of spaghetti, with a grilled steak or sausage on the side.

 

 

Good for when you're on a diet also. cwm31.gif

 

Pasta wit garlic was a family staple, even better with red sauce. Haven't eaten it in a long time trying to lay off the pasta as much as i can....

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