Best 2 Barefoot Contessa White Clam Saucefbclidiwar07fuhviuaik7tzwdzwg4oe_yr5mai8qfn8 Pqewf8u1hstfzi Nw Recipes

Indulge in the exquisite flavors of the sea with our carefully curated collection of white clam sauce recipes. From the classic Barefoot Contessa's White Clam Sauce, known for its simplicity and burst of briny goodness, to the more adventurous White Clam Sauce with Linguine and Pancetta, each recipe offers a unique taste experience. Seafood enthusiasts will delight in the succulent clams combined with aromatic herbs, briny white wine, and a touch of cream, creating a luscious sauce that elevates any pasta dish. Whether you prefer a traditional preparation or a contemporary twist, our recipes cater to a range of preferences and skill levels. Dive into the delightful world of white clam sauce and discover your new favorite seafood indulgence.

Here are our top 2 tried and tested recipes!

EAST HAMPTON CLAM CHOWDER

East Hampton Clam Chowder image

Provided by Ina Garten

Categories main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 cups chopped yellow onions (2 onions)
2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 cups peeled medium-diced boiling potatoes (8 potatoes)
1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart (4 cups) clam juice
1/2 cup all-purpose flour
2 cups milk
3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)

Steps:

Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot. Add the onions and cook over medium-low heat for 10 minutes, or until translucent. Add the celery, carrots, potatoes, thyme, salt, and pepper and saute for 10 more minutes. Add the clam juice, bring to a boil, and simmer, uncovered, until the vegetables are tender, about 20 minutes.
In a small pot, melt the remaining 8 tablespoons of butter and whisk in the flour. Cook over very low heat for 3 minutes, stirring constantly. Whisk in a cup of the hot broth and then pour this mixture back into the cooked vegetables. Simmer for a few minutes until the broth is thickened.
Add the milk and clams and heat gently for a few minutes to cook the clams. Taste for salt and pepper. Serve hot.

MUSSELS IN WHITE WINE

Mussels in White Wine image

Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.

Provided by Ina Garten

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

Ingredients

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Tips for a Perfect White Clam Sauce:

Use Fresh Clams: Fresh clams are essential for the best flavor. Look for clams that are tightly closed and have a briny smell.
Clean the Clams Properly: Scrub the clams thoroughly to remove any dirt or grit. Soak them in cold water for at least 30 minutes to allow them to purge any sand or debris.
Use a Good Quality Olive Oil: Extra virgin olive oil is the best choice for this recipe. It adds a rich, flavorful base to the sauce.
Cook the Garlic and Red Pepper Flakes Gently: Don't burn the garlic and red pepper flakes, as this will make the sauce bitter. Cook them gently over low heat until the garlic is fragrant and the red pepper flakes are slightly sizzling.
Add the Clams and Wine: Once the garlic and red pepper flakes are cooked, add the clams and white wine. Cover the pot and cook over medium heat until the clams open, about 5-7 minutes.
Add the Herbs and Butter: Once the clams are open, stir in the chopped parsley, basil, and thyme. Add a few tablespoons of butter and stir until it melts and thickens the sauce.
Serve Immediately: Serve the white clam sauce over pasta or with crusty bread for dipping. Enjoy it while it's hot and fresh!

Conclusion:

Barefoot Contessa's White Clam Sauce is a delicious and easy seafood dish that is perfect for a weeknight dinner. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy seafood recipe, give this White Clam Sauce a try. You won't be disappointed!