Making clam sauce is also a place where the magic of pasta water becomes very handy. The clam juice that comes with canned clams is just as valuable as the clams themselves but needs to be thickened ...

As for whole canned clams, they can be added to recipes as-is ... vehicle for soaking up all the deliciously briny clam juice. White wine is also included to add a bit of brightness to the sauce, ...

The homemade clam chowder comes highly recommended. However, if preparing it yourself is difficult due to time constraints, or if clams are not readily available where you live, canned clam ...

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 for 30 seconds. Stir in ...

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 ...

They don't really need a dipping sauce, but if you like, serve the clams with finely julienned ginger mixed with brown vinegar. This is my grandmother's recipe ... into the clam shells, mounding ...

Add the clams ... any empty clam shells. Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley. Cook over medium heat, tossing until the sauce gets ...