Easily and quickly prepared, clam sauce is not an addition to seafood only. You can serve it with spaghetti, rice and other garnishes to make your "easy finger dinner" tasty, substantial and flagrant. Primarily, a clam sauce can be red (with the tomato additions) and white (without tomato). Perhaps, the major component of the clam sauce is white wine. The other vital ingredients of the clam sauce include onion, garlic, peppers and parsley.
The following are the recipes of a Southern US cuisine clam sauce.
Red clam sauce recipe for pasta
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 twenty minutes. Add minced clams and parsley.
White clam sauce for hot cooked spaghetti.
Ingredients: 2 tablespoons olive oil, 2 tablespoons fresh chopped parsley, 1 large clove garlic, minced, 1/2 cup chopped onion, 1/2 teaspoon salt, dash pepper, 1 can (about 10 ounces) minced clams, undrained, 8 ounces spaghetti, cooked and drained.
Preparation: Heat oil in a heavy skillet; add parsley, garlic and onion. Sauté for four to five minutes. Add salt, pepper and minced clams with liquid. Simmer for five minutes. Serve on hot cooked spaghetti.
Recipe for white clam sauce serves four.
Award winning New England clam chowder is very similar to the clam sauce, and sometimes is even served in sauce pans, but actually it is soup. Joseph C. Lincoln has better explained what a New England clam chowder is in the following phrase "A New England clam chowder, made as it should be, is a dish to preach about, to chant praises and sing hymns and burn incense before. To fight for. The Battle of Bunker Hill was fought for--or on--clam chowder; part of it at least, I am sure it was. It is as American as the Stars and Stripes, as patriotic as the national Anthem. It is 'Yankee Doodle in a kettle."
Here is the recipe of this famous dish, the source of inspiration for numerous quotations, tales and verses (find and read the poem "Clam Soup" by W. A. Croffut, ed. of "American Queen").
New England Clam Chowder
Ingredients: 2 slices of bacon, 1 onion, chopped, 1 cup of celery and leaves, chopped, 1/2 tablespoon of flour, 2 cups of fish stock, 2 medium potatoes, diced, 1 teaspoon of seafood seasoning, 1 cup of milk, 1 cup of whipping cream, 2 six-and-a-half-ounce cans of chopped clams.
Preparation: Fry bacon in a large saucepan. When it is crisp, take out the bacon. Put onion and celery into the bacon grease and sauté until it is translucent. Stir in flour and then pour in the fish stock and stir until it is thickened. Dump in potatoes and seafood seasoning, bring to a boil, cover, turn down the heat and simmer for twenty minutes. Add milk, cream, clams and clam liquid and, then, take it off the fire until you are ready to serve it. When it is time to eat, heat through, ladle into big bowls and crumble the bacon on top.
Surely, once prepared, the dish is likely to become the star of your home culinary, or, perhaps, you will compose a new poem about it.