clam sauce.?

Question

want to make clam sauce.having trouble finding clams with enough meat in tongue of clam to make sauce.canned clams suck.what to do

Answer 1

Diced is the key to the clams, not minced
Clam Sauce (White)

Ingredients

2 cn diced,chopped or baby clams
1/4 c olive oil
4 tb butter
1/4 c fresh chopped parsley
1/2 c white wine
1 c clam juice
1 salt and pepper to taste

Instructions

Melt butter in olive oil. Saute garlic 1 minute. Add clam juice &
wine & cook on low heat 5 min. Add clams and parsley salt and pepper to taste. Be careful with the salt, clams have a lot of natural salt.
Pour over cooked thin spaghetti and serve immediately with a green salad and Crusty bread.

Clam Sauce (Red)

Ingredients

2 cn diced, chopped or whole baby clams
1/4 c olive oil
2 tb butter
4 cloves garlic chopped
1/2 ts dried thyme
1 tb fresh chopped parsley
28 oz can of tomato puree
1/2 of 28 oz can crushed italian tomatoes
1/2 c white wine
1 c liquid from clams

Instructions

Melt butter in olive oil and saute garlic til golden. Add all other
ingredients except clams and simmer 1 1/2 hours. Add salt and pepper to taste. When done, add clams. Serve over cooked spaghetti.

Answer 2

READ the question people...the asker wasn't looking for recipes, just information on clams...

Depending on where you are, you probably only have the smaller varieties of clams available in your area. One of the larger ones is the Quahog (pronounced KO-hog) which is commonly available in the Northeastern states where they thrive. There are also razor clams but these are fairly expensive and are better on their own anyway.

If you just can't use canned clams, which is the more common and easy way to make clam sauce, you'll just have to use a lot more fresh ones (it takes quite a few of them to make sauce anyway), or see if you can special order bigger ones from your local fish market or go with a pre-made clam sauce.

Answer 3

INGREDIENTS:
2 cans (7 ounces each), drained, liquid reserved
1/2 cup olive oil
1 small onion, sliced
1 small clove garlic, minced
1/2 cup dry white wine
3 cups tomatoes,peeled,chopped, and seeded
1 or more fresh green chile peppers, seeded and chopped
1/4 cup chopped parsley
salt and pepper, to taste
PREPARATION:
Heat oil in a skillet and cook onion until lightly browned. Add minced garlic, wine, tomatoes, reserved clam liquor and chiles. Cook over high heat for 20 minutes. Add minced clams and the parsley.
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Season with salt and pepper and heat through. Pour over freshly cooked pasta and serve immediately.
Serves 4.