Preheat a grill over medium heat. Scrub and rinse the clams. Keep refrigerated until ready to use. Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic ...

Linguine with White Clam Sauce Zach Johnston Ingredients: 1/2-lb. steamer clams 1 lemon 1 head of garlic 1 handful of parsley 1/2 cup unsalted butter 1/2 bottle white wine 1-lb. fresh linguine ...

Linguine with Clam Sauce and Vegetables This new spin on an old classic pairs fresh, creamy clams in a buttery, garlic-wine sauce with a medley of sautéed vegetables. Served over fresh pasta with a ...

This pasta dish is particularly delicious with a transparent sauce of clam juices, white wine, garlic, red chile, and lemon.

And heat the oven for the bread. For the White Clam Sauce, you will need: 2 cloves garlic, finely chopped (or use the already minced garlic from the jar) ¼ cup olive oil (or half oil and half butter) ...

Small, sweet clams are cooked in a butter, garlic, white wine and cream to create the best sauce for sourdough bread dipping. Get the recipe: How to Make Steamed Clams ...

The Chef: Dennis KerrThe Restaurant: The HoxtonThe Dish: Linguine and Clam Sauce Ingredients: 5 oz. linguine pasta, cooked al dente10 middleneck clams1 tsp of garlic, minced1/2 cup of Chardonnay2 ...

While pasta is cooking, heat oil and butter in a large skillet over medium. Add onion and sauté until soft, about 5 minutes. Add garlic and minced clams with their juice and bring to a simmer ...

A tangle of bronze-extruded pasta and just-opened clams in their shells are slicked with a glossy sauce of wine, olive oil, garlic and the clams’ briny liquor.

Brown Butter Baked Quahog Clams with Horseradish Hollandaise Sauce By ABC7 Friday, July 3, 2009 Serves 4-6 2-4 Roasted Garlic Cloves, pureed 1 cup breadcrumbs (preferably homemade) ...

At Chicago’s Roister restaurant, chef Andrew Brochu puts a delicious spin on classic pasta with clam sauce, adding a spicy green chile ragout, fresh herbs, creme fraiche and lime juice. In a ...