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 Post subject: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:02 pm 
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Joined: Wed Dec 19, 2001 4:06 pm
Posts: 14879
Location: I feel no curiosity.
Yay or nay?

Red or white?

Make your own?

Favorite RTE brands?



I've never had it.


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:02 pm 
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Joined: Mon Jan 24, 2000 10:52 pm
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Location: Capitalism is not an excuse for greed.
Is this a euphemism?


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:03 pm 
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sure why not


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:04 pm 
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Location: Capitalism is not an excuse for greed.
Then yes, I make my own white clam sauce.


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:05 pm 
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Location: Ohio
White. What’s an RTE?


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:05 pm 
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Joined: Mon Aug 14, 2000 1:49 am
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Location: Up on Top the Mountain
I mame my own for linguini with clam sauce meal.

Onion
Garlic
Stick of butter
2 cans of clams
1 small can of tomato sauce
Spices

Saute onions and garlic in butter
Add clams and juice
Add tomato sauce
Add Italian spices

Bring to boil, pour over linguini


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:07 pm 
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Posts: 14111
Location: Ohio
mmmmm mame’d Clam


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:08 pm 
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Location: Front Row
A must have in shrimp scampi


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:09 pm 
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Location: I feel no curiosity.
Ready to eat


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:09 pm 
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Joined: Sat Dec 29, 2001 1:24 am
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Location: Drink to your health
I like both.


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:10 pm 
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Location: Front Row
And pan roast

Ingredients

1 ounces Whole Butter
1 1/2 ounces White Wine
1/8 teaspoon Paprika
1/8 teaspoon Celery seed
1 ounces Clam juice
1 teaspoon Lemon juice
1/8 teaspoon Worcestershire
1/8 teaspoon Tabasco
2 ounces Cocktail sauce
2 ounces Shrimp, 41/50 peeled and deveined raw
2 ounces Scallops
2 ounces Oysters, raw, shucked
2 ounces Crabmeat
3-4 each Black mussels
3-4 each Clams
Salt and pepper to taste
2 ounces Whipping Cream
1 ounces Whole butter


Last edited by shamus on Tue Feb 13, 2018 7:13 pm, edited 1 time in total.

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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:11 pm 
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Posts: 6809
Love spicy red clam sauce.


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:12 pm 
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Location: The Kingdom of Fear
brotherjking wrote:
Then yes, I make my own white clam sauce.

I squoze it myself.


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:19 pm 
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Location: Capitalism is not an excuse for greed.
:lol:


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:21 pm 
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Location: Hating you white folks
I make my own and I keep it very classical. Super easy.

Saute diced bacon or pancetta in olive oil until crispy, add and saute diced onions in the, add minced garlic, season with salt and pepper as you go. Add clams w/ shell on, turn up the heat, add white wine. Cover with lid or makeshift foil lid haha. When they all open up they are done. Turn down the heat to simmer. Throw in 2 tablespoons of butter and GENTLY stir the clams so the juices get inside. Add chopped parsley. Squeeze a lemon then pour over your pasta of choice or just suck them out of the shell.


***and get a good French or Italian bread for dipping.


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:56 pm 
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Location: I feel no curiosity.
^^ sounds really really
really good


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 7:57 pm 
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Joined: Wed Dec 19, 2001 4:06 pm
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I had a can of white clam sauce over angel hair for dinner.


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 8:49 pm 
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Location: hovering above you, judging
Linguine with white clam sauce is my favorite pasta dish. My mom makes the best, naturally. :)


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 8:55 pm 
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Joined: Fri Apr 14, 2000 6:49 am
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Location: You can call me Al.
My dad used to make linguine and clams a lot when I was I kid.

I should try whipping some up.


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 9:24 pm 
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Joined: Wed Dec 19, 2001 4:06 pm
Posts: 14879
Location: I feel no curiosity.
Maybe I'll make some at work tomorrow and serve it up in the break room, everyone lives free food, right?


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 10:03 pm 
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Joined: Wed May 10, 2006 9:59 am
Posts: 4181
Location: NYC
Kanye_West wrote:
I make my own and I keep it very classical. Super easy.

Saute diced bacon or pancetta in olive oil until crispy, add and saute diced onions in the, add minced garlic, season with salt and pepper as you go. Add clams w/ shell on, turn up the heat, add white wine. Cover with lid or makeshift foil lid haha. When they all open up they are done. Turn down the heat to simmer. Throw in 2 tablespoons of butter and GENTLY stir the clams so the juices get inside. Add chopped parsley. Squeeze a lemon then pour over your pasta of choice or just suck them out of the shell.


***and get a good French or Italian bread for dipping.


Pretty much spot on. One thing to add is anchovies are your friend. Bacon and pancetta are also not required but can be great.

Also, white all day every day.


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 Post subject: Re: clam sauce, discuss.
PostPosted: Tue Feb 13, 2018 11:12 pm 
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Joined: Thu Sep 08, 2005 1:52 pm
Posts: 8738
Location: Hating you white folks
will77 wrote:
Kanye_West wrote:
I make my own and I keep it very classical. Super easy.

Saute diced bacon or pancetta in olive oil until crispy, add and saute diced onions in the, add minced garlic, season with salt and pepper as you go. Add clams w/ shell on, turn up the heat, add white wine. Cover with lid or makeshift foil lid haha. When they all open up they are done. Turn down the heat to simmer. Throw in 2 tablespoons of butter and GENTLY stir the clams so the juices get inside. Add chopped parsley. Squeeze a lemon then pour over your pasta of choice or just suck them out of the shell.


***and get a good French or Italian bread for dipping.


Pretty much spot on. One thing to add is anchovies are your friend. Bacon and pancetta are also not required but can be great.

Also, white all day every day.


I use anchovies sometimes, but I like really like them in red sauce.

Sometimes I'll add capers too. I love throwing in the umami when possible.


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