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From: mikec@pinter.jpl.nasa.gov (Mike Civita)
Newsgroups: rec.food.recipes
Subject: CLAMS: White Clam Sauce
Summary: rec.food.recipes posting
Keywords: recipe clams
Message-ID: <1990Aug22.153154.10978@mthvax.cs.miami.edu>
Date: 22 Aug 90 01:17:49 GMT
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Followup-To: rec.food.cooking
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Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

This recipe is for canned clams. To use fresh, steam clams in
a heavy saucepan with 1 tbsp. olive oil, 1/2 to 1 cup white wine,
an 1-1/2 to 3 cups water. Coarsely chop clams, saving juice. Strain
cooking liquid with a coffee filter and add to other juice.

	Clam Sauce for 4

1 pound linguine (#17), vermicelli (#10), or your favorite pasta

2 8-oz canned chopped clams (or the whole baby ones, yech!)
1 8-oz bottled clam juice, or 8-oz chicken stock 
2 to 6 clove garlic, coarsely chopped 
1 cup GOOD olive oil 
1/2 tsp dry basil, or 12 leaves fresh basil, finely chopped
1 tbsp dry parsley, or 1/4 cup fresh parsley, chopped
1 pinch to 1/2 tsp crushed dry red peppers (your favorite dried peppers)
pinch of dried mint flakes (about 1/4 the amount of dried peppers used)
	or fresh chopped mint equal to amount of dried peppers used

1/4 pound Romano, Parmesan, or a mixture of both cheeses, grated

Optional:

1/4 cup good dry white wine (the one you will serve w/ dinner)
1 to 2 cups chopped tomatoes
1 tsp corn starch mixed into 1/4 cup water
1 cup baby shrimp, cubed crab meat, lobster, or ?, COOKED
2 or 3 tbsp of tomatoe paste (FOR RED SAUCE)

Put your water for pasta on right as you start cooking.

Put olive oil and garlic in heavy saucepan, and gently fry garlic
until it is just turning golden, about 3 to 4 minutes, over medium
high heat. Turn heat down below medium, and add juice drained from
clams, and extra clam or chicken stock. Add the basil, parsley,
peppers, and mint. THe mint is the secret, if you use too much, it
overwhelms the sauce, but the combination of the hot peppers and the
cool mint is incredible! simmer this for about 15 minutes. Add the
drained clams, and any of the optional ingredients, and simmer for
10 more minutes or so. Covers about a pound of linguine.

For a special dinner once, I got 1 giant lobster tail, 15 littleneck clams,
1/2 pound of medium shrimp and made the sauce with them. I boiled the
shrimp, and steamed the lobster and clams as specified at the beginning
of the recipe. dice the lobster, chop the clams and shrimp, and use bottled
clam juice for more liquid.