Added Salt In Canned Clams
Its worth reading the label, looking for clams canned with few added ingredients or preservatives. Look for brands packaged with little more than clams, clam juice, and salt.
Clams are typically canned with added salt, which is something to consider if you are aiming for a low-sodium diet. It can help to rinse canned clams before using to cut down on the sodium.
Linguine With Clam Sauce
This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.
Provided by Dorothy Rinaldi
| 2 cans minced clams, with juice |
| ¼ cup butter |
| ground black pepper to taste |
| ¼ tablespoon dried basil |
| 1 package linguini pasta |
Steps:
- Bring a large pot of salted water to boil. Cook pasta according to package directions.
- Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.
Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg
How To Doctor Canned Clam Sauce To Make Luscious Linguine
From Chris Prosperi: Most of us grew up having Progresso canned clam sauce on spaghetti we dumped a can into a saucepan, heated it and mixed in the linguine. That was it, and we ate it happily. What would it taste like if we made it today? What does time do to memory?
We decided to find out, and since our gang believes in doctoring canned and jarred stuff for convenience and taste, Faith charged me with jazzing up Progresso. As youll see here, a key is adding extra clam broth to give the sauce stronger clam flavor. I have to say, this was one fun assignment.
| Votes: 79 |
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Canned Vs Fresh Clams
For briny ocean flavor and tender texture, its hard to beat fresh clams. Youll find an entire post about buying, cleaning, and cooking fresh clams here. As for canned clams, they have much to offer the home cook.
- First, the canning process cooks the clams, so they need no additional cooking once you crack open a can.
- Canned clams are shelf-stable, which means theyre at the ready when you are.
- Plus, theres little food waste .
- Canned clams are also a budget-friendly source of protein. A recent scan of supermarket prices found chopped clams cost between $3 and $5 for a 6.5-ounce can. Fresh tends to be pricier, particularly when you consider that the by-the-pound price means paying for the weight of not just the clam meat, but the shells, too.
Its frankly hard to beat the convenience of turning a tin or two into a pasta dinner or bowl of soup.
Summer Miller
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Snow’s White Clam Sauce
By WaffleCrumbs
I like to add a little red pepper flakes when adding the clams & parsley, sometimes I add some lemon juice with the white wine as well. You can also use a T. butter and a T. olive oil. instead of 1/4 c. butter.
- 1 clove garlic, finely chopped
- 1/4 c. butter
- 2 cans chopped clams, drained, reserving 2/3 c. liquid
- 1/4 c. dry white wine
- 1/4 t. cracked pepper
- 1 pkg. linguine or thin spaghetti, cooked and drained
- grated parmesan & romano cheese
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Chef John’s Spaghetti With Red Clam Sauce
This is one of my ‘go to’ recipes and it takes only about 15 minutes from start to finish. The only prep work really is mashing the garlic. The sauce is great on any pasta, but I prefer angel hair or spaghetti.
- 1 teaspoon red pepper flakes
- 1 jar tomato pasta sauce
- ¼ cup water
- 1 cup good-quality crisp white wine
- 2 cans chopped clams, drained with juice reserved
- salt and pepper to taste
- 1 pound dry spaghetti
- ¼ cup freshly grated Parmesan cheese
- Chopped fresh basil leaves or parsley
- Step 1
Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
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- Step 2
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
- Step 3
Stir clams into the sauce. Pour sauce over pasta. Stir cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.
Creamy Linguine With Clam Sauce
Very easy, quick and sinfully satisfying. Great with a tossed green salad with vinaigrette dressing.
Provided by Lorraine Williams
| 1 package linguine pasta |
| 2 tablespoons butter |
| ¼ cup minced sweet onion |
| 2 cloves garlic, minced |
| 1 can baby clams, drained with juices reserved |
| 1 tablespoon dry white wine |
| 1 jar Alfredo sauce |
| 1 teaspoon grated Parmesan cheese, or to taste |
| 1 pinch crushed red pepper flakes, or to taste |
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
- Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams cook and stir until heated through, about 5 minutes.
- Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.
Nutrition Facts : Calories 726.7 calories, Carbohydrate 51.4 g, Cholesterol 108.4 mg, Fat 44.9 g, Fiber 2.1 g, Protein 31.3 g, SaturatedFat 17.4 g, Sodium 1230.5 mg, Sugar 6 g
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How To Use Canned Clams
Fresh clams do have more versatility than canned clams, but that doesnt mean you are left without options when reaching for a pantry staple. Plenty of recipes work well with canned clams.
- CHOWDERS AND STEWS: Minced, chopped, and whole baby clams add a pleasing bite to a bowl of chowder or seafood stew. Some recipes call for a combination of canned and fresh clams, such as in this Manhattan-style chowder. This creamy Clam Chowder with Corn includes instructions for using canned in lieu of fresh.
- PASTA AND RICE DISHES: Classic Spaghetti and Clam Sauce works well with canned clams . Paella is also a place where you can swap in canned for fresh in a pinch.
- SALADS AND APPETIZERS: Whole baby clams can be used in place of fresh in cold seafood dishes, such as ceviche and Frutti di Mar Seafood Salad. Canned smoked clams speared on a toothpick make a tasty add to a snack board. And old-school clam dip is routinely made with minced clams.
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Fresh Clams Are A Thing Of Beauty But Canned Clams Should Have A Place In Your Pantry They Are Healthy Affordable And Can Take That Plain Pasta From Drab To Fab Heres Everything You Wanted To Know About Canned Clams
Plenty of people turn their nose up at canned seafood, preferring to eat only fresh. Clams are no exception.
And while Im the first to dig into a bowl of chowder festooned with meaty clams in their shells, I also make space in my pantry for the canned variety. Bottom line: theres room for both in your repertoire.
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Bumble Bee Red Clam Sauce Recipes
| One 12-ounce pizza dough ball |
| 4 ounces Red Sauce, recipe follows |
| 20 pieces sliced pepperoni |
| 1 1/2 cups loosely packed shredded mozzarella |
| 4 ounces pepperoni stick, cut into 1/2-inch cubes |
| 4 ounces pepperoncini |
| 2 ounces Ancho-Infused Honey, recipe follows |
| One 20-ounce can tomatoes |
| 1 1/4 teaspoons minced garlic |
| 1 1/4 teaspoons salt |
| 1 to 4 tablespoons ancho chile powder |
Steps:
- Preheat the oven to 350 degrees F.
- Stretch the dough out to form a circle roughly 14 inches in diameter. Ladle the Red Sauce in the middle. Slowly glide the ladle, with no downward pressure, over the sauce, going from the inside to the outside in circles until you reach about 1 inch from the edge of the dough. Spread the pepperoni slices out on the sauce. Sprinkle the mozzarella over the top. Sprinkle the pepperoni cubes over the pizza. Spread the pepperoncini out over the top of the pizza, then place it in the oven. Let cook for 20 minutes, then check on it every 2 minutes until it is where you like it. Slice, then drizzle the Honey over it in a concentric circle from the inside to the out.
- Stir together the tomatoes, tomato paste, oregano, garlic, salt and basil in a bowl until combined.
- Place the honey in a small pan and warm it on low heat until it is runny. Stir in the ancho chile powder, depending on how spicy you want it. Stir until it is mixed well and there are no pockets of chile powder.
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Bumble Bee Clam Dip Best Recipes
- One 12-ounce pizza dough ball
- 4 ounces Red Sauce, recipe follows
- 20 pieces sliced pepperoni
- 1 1/2 cups loosely packed shredded mozzarella
- 4 ounces pepperoni stick, cut into 1/2-inch cubes
- 4 ounces pepperoncini
- 2 ounces Ancho-Infused Honey, recipe follows
- One 20-ounce can tomatoes
- 1 1/4 teaspoons minced garlic
- 1 1/4 teaspoons salt
- 1 to 4 tablespoons ancho chile powder
Steps:
- Preheat the oven to 350 degrees F.
- Stretch the dough out to form a circle roughly 14 inches in diameter. Ladle the Red Sauce in the middle. Slowly glide the ladle, with no downward pressure, over the sauce, going from the inside to the outside in circles until you reach about 1 inch from the edge of the dough. Spread the pepperoni slices out on the sauce. Sprinkle the mozzarella over the top. Sprinkle the pepperoni cubes over the pizza. Spread the pepperoncini out over the top of the pizza, then place it in the oven. Let cook for 20 minutes, then check on it every 2 minutes until it is where you like it. Slice, then drizzle the Honey over it in a concentric circle from the inside to the out.
- Stir together the tomatoes, tomato paste, oregano, garlic, salt and basil in a bowl until combined.
- Place the honey in a small pan and warm it on low heat until it is runny. Stir in the ancho chile powder, depending on how spicy you want it. Stir until it is mixed well and there are no pockets of chile powder.
