Text 33320, 94 rader
Skriven 2013-02-03 16:13:16 av Janis Kracht (1:261/38)
  Kommentar till text 33299 av Dave Drum (63480.cooking)
Ärende: Gourmet 1574
====================
Hi Dave,

>> The recipe you posted is the 'normal clam sauce' over here.. easy, fast
>> and really good.

> I've made one similar to that one a few times ... not often as clams in the
> Great American Outback are in rather short supply.

Sure, I can understand that one.. normally I grab a couple of cans of clams
when I'd go food shopping.  Easier to store and all that.. Also, you can get
canned baby clams which make a great clam sauce.

>> Northern Italian Clam sauce

>> 1/2 cup butter
>> 4-6 cloves garlic, minced
>> 1 large onion, thinly sliced
>> 1 dozen-15 clams in the shell, scrubbed

oops...( 4-6 cloves garlic minced) :)

>Snagged and MMed. Did you really mean to put garlic in twice?

hehe no, sorry :)  I do love garlic as well, but didn't mean to put that in
twice (g)

> I really likes m
> garlic, so I don't mind. But, that much might blow some people's heads off.
> Bv)=

Oh yeah :)

> I also like clams in red sauce - almost Clams Cacciatore ... but, not quite.

Yes, this is also great.  I've made this many times.  If the tomatoes aren't
very sweet, I will add a touch of sugar but normally I don't.  The tomatoes I
buy are bottled not canned, and grown in Italy.. so far since I've switched to
this company, Bionaturae, they've always been very sweet naturally (no sugar or
sweetener added - just all tomatoes).  They're not whole tomatoes, it's a 28
oz. bottle of what they call "strained" tomatoes.. essentially pulverized I
guess (g).  Bionaturae does sell canned whole tomatoes, but where we normally
shop doesn't always stock them (or maybe they go so fast, I'm not sure).

> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Spaghetti w/Red Clam Sauce
> Categories: Seafood, Pasta, Vegetables, Chilies
> Yield: 5 servings

> 1/3 c  Olive oil
> 3 cl (large) garlic; chopped
> 1/2 ts hot red-pepper flakes; or
> - more to taste

Yeah.. Red pepper flakes in tomato seafood sauces are a necessity (g). Really
makes a difference.

And this one is also essentially the same as what I do here.

The only difference is the sauce and the spaghetti are always kept separate,
the sauce being ladled onto each dish of spaghetti; served in large bowls
rather than flat plates.  When the spaghetti or linguine is drained, it's put
into a very large bowl, and either a small amount of sauce or olive oil is
added to prevent sticking.

No matter how you do it though, I can't imagine it not being good :)

Another red clam sauce:

===Red Clam Sauce===
3/4 cup olive oil
3 cans chopped clams
1 bottle clam juice (8oz)
2 anchovy filets
fresh parsley
4 cloves garlic, chopped
1 onion, chopped
1 can crushed Italian tomatoes
1 tablespoon basil
1/2 cup dry red  wine
1/2 teaspoon red pepper flakes

Heat Olive oil.  Saute garlic and onions until onions are translucent.  Add
crushed tomatoes and anchovies and simmer for 30 minutes.  Add clam juice,
clams, basil, parsley, red pepper flakes. Salt and pepper to taste.  Simmer for
about 5 more minutes.  Add red wine and simmer for an additional 5 minutes.
===


Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)