Spaghetti W/ Red Clam sauce

My wife came home with 2 lbs of clams, I thought I would make a red clam sauce.....
onions, garlic, tomatoes, clam juice, seasonings

Reducing

done

I put the pasta in to cook, then put the clams in to the sauce and turned up the heat

don't peak, OK, maybe once..ready for the pasta
mix in the pasta right out of the pasta water,  make sure there is a lot of sauce in your plate to mop up with a good crusty bread

Enjoy...........pnwc
 
 
 
 
 
 
 

Looks delicious! Hard to beat fresh clams.

WOW!!!!!!!!!

Although I much prefer white clam sauce,  this looks very delicious!

I'll take 2 orders, lets see some garlic /cheese bread to go with it! Looks fantastic.

I'm with Greymo about white versus red, but I sure wouldn't turn that down.  Looks delicious.

I'm not a big fan of red clam sauce, and I prefer my clam sauce sans shells.

MAN that looks Great,PNWCHEF. nice job

You've stolen my heart.

Michael Hoffman


I'm not a big fan of red clam sauce, and I prefer my clam sauce sans shells.

 
I prefer eating my pineapple on the North shore of Hawaii, whats your point shells
 
Were you trying to say, " She sells sea shells by the sea shore"

My point was that I don't care to have clam shells in my sauce.

My favorite is white clam sauce but that looks so delicious! Great job!

Loved your photos and delightful sauce. Nice batch of steamers! Good tides this time of year and there are still a couple of gallons of cleaned clams in my freezer. Red clam (or white) sauce is a marvelous way to use them. Wife may a clam lasagna last week and an asian stirfry with local razors. With or without the shells, your dinners look so fine.

Notice that all the ladies prefer the white sauce.
 Very interesting, Watson. 

Doesn't stain as much. 

Trask


Loved your photos and delightful sauce. Nice batch of steamers! Good tides this time of year and there are still a couple of gallons of cleaned clams in my freezer. Red clam (or white) sauce is a marvelous way to use them. Wife may a clam lasagna last week and an asian stirfry with local razors. With or without the shells, your dinners look so fine.

Trask, Whats the trick with razor clams ??? We stop at the fish market/Fish and Chip, Bell Buoy Restaurant in Seaside  for fish and chips. Once in a while they bread and grill a few of them for me, they are always a bit tough. ..............Hope your getting better weather than we are...........................Take care..............pnwc

PNWCHEF


Trask, Whats the trick with razor clams ??? We stop at the fish market/Fish and Chip, Bell Buoy Restaurant in Seaside  for fish and chips. Once in a while they bread and grill a few of them for me, they are always a bit tough. ..............Hope your getting better weather than we are...........................Take care..............pnwc

 
When I was up at the Bell Buoy in October I wanted to have the razor clams.Unfortunately, they said they were out of them and had mainly been getting frozen ones. Hopefully next time I go up there they will have them. Even though they were tough, how was the flavor?

EdSails

PNWCHEF


Trask, Whats the trick with razor clams ??? We stop at the fish market/Fish and Chip, Bell Buoy Restaurant in Seaside  for fish and chips. Once in a while they bread and grill a few of them for me, they are always a bit tough. ..............Hope your getting better weather than we are...........................Take care..............pnwc

When I was up at the Bell Buoy in October I wanted to have the razor clams.Unfortunately, they said they were out of them and had mainly been getting frozen ones. Hopefully next time I go up there they will have them. Even though they were tough, how was the flavor?

Hi Ed, the flavor was fine, good clam flavor,  they were chewy, that took away from them being great. I have seen these clams offered in other places, I always got the feeling they are not a melt in your mouth experience. The way the cook made them for me in Seaside was by using a bit of breading and a quick hit on the grill. They also use these clams in their Clam Chowder by chopping them in small chunks. He also told me people from the East coast come in and ask for them breaded and deep fried, he tells them they will be to tough to eat......I'm not sure what the right way is, I just haven't had enough of them to figure it out...........

PNWCHEF,
Great tides next week :-)   Razors are usually one of the most tender of clams I've had providing the clams are not cooked too long (a high heat, quick cook). Whoever's minding the grill can make a huge difference. I'm sure if you cooked those same clams, your results would be way better. Next week I'll be digging the large gapers - see if I can break my 4 pound clam record! Maybe I'll stumble onto a goeyduck too.  Yea, still dicy, variable weather. Had the boat out for crabs last week & caught nothing but females. Must have been a crab/gab fest. Spring chinook being caught now. I'm ready!
 

Although not a lady, I prefer white with the shells as I love to suck that wonderful juice off,. Not very socially correct, its good.
Now that you know what I prefer, I would certinally enjoy an invitation to your table

this looks great.  To me, it isn't pasta without tomatoes.  The tomato sauce is healthier, too.   I'd add a pinch of red pepper flakes for a bit of a kick....

My wife and I were both, Linguini or Spaghetti with Clam white sauce fans. This sauce will change your mind, my wife now favors this over white and says it is her favorite meal. The first time I had this was in Venice Italy, the Chef steamed the clams in a tomato & olive oil and garlic sauce " how can that be bad" That gave me the idea to use these same elements and add some heat with dried whole hot peppers and pepper flakes and clam juice and lemon juice. When you add all those elements it's closer to a Cioppino sauce used with seafood and pasta. Needless to same it's not your typical Italian red sauce.....The picture I have is using 2lbs of clams, I made it a few nights ago with 3 lbs of clams and we may add more next time...................pnwc

Looks and sounds fabulous. I love anything with clams.