Making clam sauce is also a place where the magic of pasta water becomes very handy. The clam juice that comes with canned ...

A single serving recipe for a meaty yet lighter creamy, cheesy, linguine with white clam sauce made with whole canned clams, greek olives, and tomatoes. This recipe for pasta with whole clams is ...

Popular species of clam include: American hard shell clams – large clams with a thick, heavy shell Palourdes (also known as Manilla clams) – clams with a pretty, marbled shell that are ...

In fact, this shortcut recipe comes together in just 45 minutes, using simple pantry ingredients and canned clams. If you’re a fan of cozy, flavorful soups, get ready to add clam chowder to your ...

Enter canned clams ... New Haven-style white clam pizza is classic, but red sauce can provide a touch of zippy, tangy goodness that enlivens rather than grounds the clams' flavor.

Stir the sauce, wine, parsley and clams ... the clam sauce over the linguine. Top with the cheese, if desired. Tip: Angel hair or fettuccine can be substituted for the linguine in this recipe.

Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat olive oil and butter. Add onion and sauté for 3 minutes. Add oregano and garlic. Cook ...

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...