Archive for shellfish

Clam Pasta (aka the Best Friend Maker)

This is for Katarina. I’m her best friend because of this dish, which is awesome. She even kissed me in an effort to convince me to come to her house and make more for her, but in lieu of that, I shall share the recipe.

I often bring this to the pot luck dinners we have at my parish on Wednesday nights during Lent, after the Presanctified Liturgy. People are constantly asking me how to make it, and I have to admit: it comes from a can.

Seriously, all you need is a can of Progresso’s White Clam Sauce, poured over linguine–but last night I spiced it up a little bit and I liked it even better that way, and the additions provided some extra nutrition. Here’s what you need:

2 cans Progresso White Clam Sauce*
1 can (10 oz.) baby clams, drained
3 cloves garlic, minced
2 cups fresh baby spinach
2 cups fresh mushrooms, sliced
Oil
1 package (16 oz.) linguine

Heat a large saucepan over medium heat, add oil and cook the garlic for a minute or so. Then add the spinach, mushrooms, and baby clams. Cook until the mushrooms are soft and the spinach wilted. Add the clam sauce, simmer for a few minutes, and serve over linguine. (For the pot luck, I just let it sit in a crock pot on the “warm” setting until it’s time to eat.)

By the way, I usually just get the clam sauce from Kroger or Walmart, but I found a deal at Amazon that is a lot better. Check it out.

Thanks, Progresso!

* I’ve tried another brand, DeLallo, but I didn’t like it nearly as much.

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Manhattan Clam Chowder

– Four 10-oz. cans of baby clams
– Four 14.5-oz. cans of Italian style diced tomatoes
– Four 14-5 oz. cans of crushed tomatoes
– 6 carrots, chopped
– 2 stalks celery, diced
– 8 gold tomatoes, cubed
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1/4 cup clam juice
– 1/3 cup dry white wine
– 1 1/2 tablespoons dried thyme
– 1 tablespoon dried oregano
– 1 tablespoon dried basil
– 2 tablespoons Worcestershire sauce
– 3 drops hot pepper sauce
– 1/2 teaspoon onion powder
– salt to taste
– ground black pepper to taste

Combine tomatoes, clams, clam juice, wine, sauces, and herbs in a large pot. Simmer about 30 minutes. Add vegetables and simmer 2 to 3 hours, stirring occasionally, or cook in a crock pot on low for 6 to 8  hours. Salt and pepper to taste.

The gold potatoes have a great texture with this soup. It’s good fresh, but better the next day. This recipe makes a ginormous batch! Yes, I know this is not vegan because of the clams, but it is fast friendly.

Adapted from http://allrecipes.com/Recipe/Manhattan-Style-Clam-Chowder/Detail.aspx

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