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How To make Quick And Easy Microwave White Clam Sauce
Ingredients
8
oz
cream cheese
6 1/2
oz
clams, minced or chopped, can, with liquid
1
teaspoon
lemon pepper
2
teaspoon
garlic powder
1
tablespoon
parsley, dried
1/4
cup
parmesan cheese, grated
1
pasta, cooked, hot
Directions:
In 1 quart casserole dish, microwave cream cheese for 1 minute on high to melt. Add the whole can of clams and liquid, and mix together. Add the lemon pepper, garlic, parsley, and parmesan, and mix together. Return to the microwave and microwave 2-3 minutes, to heat through. You can adjust the seasonings to taste, and add other herbs if desired. Serve over cooked pasta.
How To make Quick And Easy Microwave White Clam Sauce's Videos
Clams steam microwave 7”
Super fast and delicious
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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The Perfect Seafood Dish for any Party...in Under 10 Minutes | Gordon Ramsay
Looking for the perfect show stopping platter for your party or family dinner? Well this week on Ramsay in 10, Gordon is taking clams, cannellini beans and a delicious toast and making the ultimate seafood party dish!
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How to Make Linguine with White Clam Sauce | Pasta Recipe | Allrecipes.com
Get the top-rated recipe for Linguine with White Clam Sauce II at
Watch how to make a restaurant classic! It's so easy to make at home. This clam sauce has no butter or cream. Instead, it stars garlic, basil, and olive oil, so it's light and healthy. Serve over linguine and garnish with chopped fresh parsley.
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Linguine and Clam Sauce PART 1 Best recipe ever! Easy and delicious! Recipe below
Hello!! Follow these instructions for the recipe. The ingredients list below will be a smaller portion than the one that I actually did in the video, all you have to do is double the following recipe. I made a serving size for eight people. We love it SOO MUCH and leftovers on this dish are dynamite! (Rachel this one’s for you because I know this is your favorite dish of mine… Now you know how to make it or just come on over and grab a plate from the fridge????) It is simple easy recipe I think you’ll love it let me know after you’ve tried it it is so fantastic! Great for leftovers and a hit for every single person you will make it for!
Here we go!
Large pot of water filled 3/4 of the way up and add to water a healthy splash of kosher salt and olive oil or vegetable oil…Turn that on hi heat and put on a lid.
What you will need:
Chopping knife
Large skillet
Cutting board
Measuring cups and spoons
Pasta utensil
Oven mitts
One small o onion ???? diced
1 Tb Olive oil EVOO
A Few pinches of Kosher salt to taste
4 large garlic cloves minced or One heaping tablespoon of prepared minced garlic… To taste more or less if you like
1 package of linguine
1 cup of white wine, or Half a cup of cooking white wine… Remember do not add salt if you were using cooking wine!! You can also use vodka in this recipe just only do about a quarter cup when you deglaze the pan.
3 cans of chopped/minced clams. I prefer 2chopped and 1 minced or just all chopped, it’s your preference.
Half a stick of salted butter ????
1/4 cup dried parsley flakes
Reserve one cup of pasta water… use Only for your leftover pasta.
Directions:
Turn your skillet/pan on medium heat and pour in approximately 1 tablespoon of olive oil and add your half a stick of butter, dice your onion into a fine dice, add two the pan. Turn up the heat to medium high and allow the onions to become opaque approximately 2 to 3 minutes. Add your garlic after the onions have cooked through, turn your burner on med high and cook for approximately 1 minute. Don’t burn your garlic!
Deglaze your pan with white wine, or vodka. If you use vodka be very careful because it can catch on fire only briefly…a little flambé in there! Looks cool but can scare you if you don’t know that it’s coming! Turn that down to a little bit of a simmer on medium low heat, and start opening your minced clams save the juice the clams come in. Make sure to wash off the tops of your cans prior to using your can opener… Nobody wants that dust in their food!
Empty all the juice ONLY of the clams into the pan with the garlic, Onions, oil, butter and also add your parsley flakes. Set the clams aside in their do not add them yet! Turn your burner up to medium high until you get a nice boil, then decrease the heat to medium to medium low and Allow that to reduced by half.
At this time your pasta water should have already started to boil. Go ahead and add the pasta to boiling water, stir so that your pasta does not stick together, put on a lid and let it come back to a roaring boil! Very important do not start your timer yet! Once the pot returns to a boil, Remove lid so you don’t have a volcanic eruption… Stir your pasta again make sure nothings clumped together and rapid boil for approximately 8 minutes. Personally I actually like to put my lid back on but only halfway on and stir occasionally so you’re Linguine doesn’t stick.
Return to your clam sauce, stir gently.
At this time I know that I have a bit of time left so I will prepare bread or a salad or both!
Now looking at your sauce it should have reduced by at least half, turn your heat down to medium low, add all of your clams. All you want to do is to make sure that the clams get hot…do NOT overcook them (they will turn to rubber very quickly!) as soon as you see a tiny little bit of the sauce returning to a boil then it is done! Turn it off and wait for your pasta to be finished.
Drain your pasta very well! I do have a great tip for that… Use your salad spinner! Yes you can put pasta and a salad spinner get all that extra water and out reserve one cup of your pasta water. Use that pasta water when you reheat the finished linguine and clam sauce the next day and that way you will never have any dry pasta! (Pasta water is also very good for plants… Make sure it’s not hot before you add it to your plants you don’t want to kill them)
Put your pasta in a pretty serving dish, pour the white clam sauce directly over, give it a little toss and serve immediately! Warning it will be very very hot!
ENJOY!!!!
Please let me know if you’d like this recipe, subscribe and give your comments! Thank you so much for watching and more delicious recipes to come!
Today is a Great Day to have a Great Day,
Laura Marie Eberle
The Home MAID™