OK....I don't measure and I"m not afraid of the garlic, so, if you are a clam sauce fan, here ya go..it's simple. The key? Fresh clams and reducing the stock and no fear of carbs or cals for the evening:
Linguine with White Clam Sauce
Ingredients:
1) Head of garlic
2) Lemon juice
3) white wine (not that store bottled stuff)
4) 2 lbs of clams, little necks (no open/broken clams, no quahogs. I've tried it with steamers once and it worked pretty well)
5) fresh parsley
7) extra virgin olive oil
8 ) half pound of linguine
1) In a medium size sauce pan, half fill with water and steam open the clams after rinsing them off. As the clams open, remove them from the water and shell and chop them up
2) Boil the clam juice until it reduces to about 1/2-3/4's a cup (this is the key)
2) Pour enough extra virgin olive oil into a large frying pan to cover the bottom and heat, medium. Crush/press as many cloves of garlic as you want(I generally use 4-6) into the oil and GENTLY saute the garlic until it just starts to look golden. Don't burn it or turn it brown .... YUCK.
3) Remove from the heat and cool slightly. Toss in the clams, a teaspoon of lemon juice and a splash of white wine (not too much) and then add the reduced clam juice making sure that sediment stays behind and not in your sauce
4) Add as much fresh chopped parsley as you like....enough to add color....2 tblsps or so.
5) Of course, the linguine should be al dente. You can heat the sauce prior to pouring it on the pasta...let it absorb a little bit before serving
You can garnish the bowl with a little fresh parsley and even get a few extra clams that have been steamed place in the pasta.
You could serve this with a shrimp cocktail (keep your paws off my skunk cleaner) garnished with lemon and a nice salad. Wine? White...Pinot Grigio, Fume Blanc go well. LOLOL. Bon appetito. SH
Linguine with White Clam Sauce
Ingredients:
1) Head of garlic
2) Lemon juice
3) white wine (not that store bottled stuff)
4) 2 lbs of clams, little necks (no open/broken clams, no quahogs. I've tried it with steamers once and it worked pretty well)
5) fresh parsley
7) extra virgin olive oil
8 ) half pound of linguine
1) In a medium size sauce pan, half fill with water and steam open the clams after rinsing them off. As the clams open, remove them from the water and shell and chop them up
2) Boil the clam juice until it reduces to about 1/2-3/4's a cup (this is the key)
2) Pour enough extra virgin olive oil into a large frying pan to cover the bottom and heat, medium. Crush/press as many cloves of garlic as you want(I generally use 4-6) into the oil and GENTLY saute the garlic until it just starts to look golden. Don't burn it or turn it brown .... YUCK.
3) Remove from the heat and cool slightly. Toss in the clams, a teaspoon of lemon juice and a splash of white wine (not too much) and then add the reduced clam juice making sure that sediment stays behind and not in your sauce
4) Add as much fresh chopped parsley as you like....enough to add color....2 tblsps or so.
5) Of course, the linguine should be al dente. You can heat the sauce prior to pouring it on the pasta...let it absorb a little bit before serving
You can garnish the bowl with a little fresh parsley and even get a few extra clams that have been steamed place in the pasta.
You could serve this with a shrimp cocktail (keep your paws off my skunk cleaner) garnished with lemon and a nice salad. Wine? White...Pinot Grigio, Fume Blanc go well. LOLOL. Bon appetito. SH
Me likey. What type of wine do you use? I know not the store stuff, 
Any particular type, though? I imagine it could be the same bottle that you will end up drinking with the meal? 
It makes things very efficient. 
