White or Red Clam Sauce, Baked Clams, Mussels, Seafood Marinara

                      White Clam Sauce 

White Clam Sauce w/ Shrimp 

White Clam Sauce 

   

         Clams - Use Top Necks

Don’t forget to look below. I will have other variations or added ingredients to enhance the taste to the basic recipe.

To easily open clams. Buy Clams in advance. Put them in a bowl/pot and wash the shell. (Rub the clam shells with your hands to make sure all sand is off of them.) Once outside shell is cleaned put them into the freezer for at least 1 day. Once frozen, fill the pot with very hot water and leave the clams in there for a few minutes. This forces them to open up a little and then it is much easier to slide the clam knife in and spread them open. (Clams can also stay frozen for many months.)

Very important!!

When you open the clams and it smells bad, throw that one out! Clams should not have a bad stinky smell to them.

• Use 2 bowls. read below. 

·  While opening them place your hand over an empty bowl so any juice from the clams can drop into their first. You don’t want any bad clam or clam juice to mix with the good ones. It will ruin the whole meal.

·  If clam is good then place that juice into another bowl. I use a small sauce pot with a small pasta strainer on top. This way when I open the clam and it smells good, I then place it in the strainer. The clam stays on top and the juice of the clam drips to the into the sauce pan.

Basic Recipe: 4 people

6 clams per person. Best size is Top necks. Using the clam knife to scrape clams out of shell into a bowl. As suggested above. If defrosted you can squeeze the yucky part out. (The black part) Or if frozen cut it out with a knife. Or you can leave it because that has flavor too. But, some people like to clean it out. (If clams are still frozen, keep the juice. It looks like a chunk of crushed ice) that will become the clam broth.

1/4 cup Olive Oil

 4 gloves of Garlic, sliced thin 
Large Pinch of: Basil, Oregano, Parsley (fresh whenever possible)
1 tsp Garlic powder, 1/2 tsp Black Pepper

 2 TBS salted butter and 3 Tbs of White Wine Chardonnay or Pinot Grigio 

Optional: Shrimp 

Do NOT add SALT. Clams are already salty.

1. Chop Clams in chunks. Not too small. The scallop piece (the clams piece that is stuck to the shell) must be sliced opposite the grain and small. It is a tougher piece. Set aside.

2. In sauce pan [Med/ High heat] Sautee olive Oil and sliced Garlic to lightly golden brown.

3. Add Clams juice and spices. [Med high heat] Stir.

4.  Bring juice to a full boil. (You can count to 10 but BE CAREFUL the juice in the pot will overflow so watch it closely.)
Optional: You can also add whole shelled baby clams in step 4. If Clams don't open by end of cooking this dish, don't use them.  Clams must open up so, that they are not raw. 

5. Pour Clams, 2 TBS butter and 3 Tbs white wine in the pot with the boiled juice.

Turn onto Medium heat - bring again to a boil, count about 10 seconds and remove pot from heat. (You don’t want them to boil/cook to long otherwise the clams will become tough.

Optional:  Add Shrimp to Clam Sauces. in Step 5.

Shrimps (peeled, cleaned and cut in 1/2)

          

That’s it. Now, Place over cooked Linquine or Banza/Chickpea Pasta for no gluten pasta

For the whole clams in shells: Once clams shell opens it is cooked.   
  Don’t eat unopened clams.

 

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RED CLAM SAUCE:  

Even easier. Look under my recipes for Marinara or Whole plum tomato.

1. Cook sauce.

2. Add just Cleaned chopped clams, ½ amount of the juice and cover. No spices, since they are already in the sauce. (If you like it spicy add a spec of hot pepper flakes.)

3. Bring Covered Clams to first boil, remove lid, count about 10 seconds and remove pot from heat. (You don’t want them to boil/cook to long otherwise they will become hard.}

Done. Put over pasta.

 Baked Clams  2 dozen. 


Ingredients:
Same recipe as for White Clams Sauce. Plus below:
2 dozen Clams
Breadcrumbs with seasonings (grated cheese, black pepper, granulated Garlic powder, chopped parsley, chopped Basil, onion powder.
Paprika
1/4 cup finely chopped celery.
1/4 cup finely Chopped Red Pepper (vegetable)
1/2 cup sour Cream
5 Bacon strips. Cooked, crispy and chopped.

• Make clams as stated above for white Clams Steps 1 - 5.                                       but don't chop clams to small.   
• Once cooked then next step is to:  Separate Clams from Clam juice:

• With Bowl underneath to collect clam juice: Place cooked pot of Clams  through strainer.                                                                                                                 
• Need In 3 separate bowls :

• 1 for Clams, 1 for clam juice and 1 for breadcrumb mix

• In the Clam bowl: Add in ¼ cup Sour cream. Stir. 

• In breadcrumb bowl:  Pour in little bit of clam juice. Enough just to moisten bread crumb, fluffy up, Don't pat down, otherwise it will be a hard mess.

IN CLAM SHELLS:

• Add 1 - 2 TBS of chopped clams mix,(filling clam 1/2 way.) 
• 1 tsp of clam juice, 

Add a few pieces of :   Finely Chopped Red Pepper (vegetable) and                       finely chopped Celery 

•  Add the moisten bread crumbs
• Add chopped bacon bits. 
• Add: Sprinkle paprika on top of each stuffed clams. 
• Place in preheated oven on 425 for 10 minutes (until breadcrumb is lightly golden).
•  Then broil 1-2 minutes (until crispy) 

NOTE: You don't have to worry about clams being raw because they are already cooked. 

                    

Steamed Clams or Mussels.
Clams – shell washed

 

Place baby shelled clams in pot with butter, garlic powder, black pepper, and a little bit of water. (1/4 cup water enough so the butter doesn’t fry the clams. Cover and cook. When all the shells are opened it is done. The juice is from the butter, water and juices inside the clams.

For Mussels use Green kiwi mussels (farmed raised) they are large and clean. No bad ones. Most fish markets sell them in boxes. They come opened. Just rinse and clean outside of shell before you cook them. Can be Steamed or cooked with Marinara Sauce/ Whole Chopped Tomato Sauce. Same as above instructions.

Seafood Marinara:

Marinara Sauce Recipe. Cook sauce for 5 minutes then add ingredients below and cook for 10 more minutes or until cooked. A pinch of dry red pepper flakes. Cook over Medium heat. Sauce has a small boil to it.

Clams – shell washed (COOKED WHEN SHELL OPENS UP)
Also if you don’t want clams in shell then just put some whole clams in there.  I like to cut them up into 4 pcs.

Shrimp –peeled and cleaned (COOKED WHEN SHRIMP TURN PINK)

Kiwi mussels – rinse shell ( COOKS IN MINUTES )

Calamari – cleaned and sliced (COOKED WHEN WHITE AND FIRM)