Canned Chopped Clams Recipes

LowFat Spaghetti with White Wine Clam Sauce

WEBMay 8, 2012 · Meanwhile, in a large skillet (affiliate link) or saucepan, gently heat the oil over medium-low heat. Add the garlic and red pepper flakes …

Rating: 4.6/5(11)
1. Cook the spaghetti, according to instructions on package until it's al dente and then drain it well.
2. Meanwhile, in a large skillet or saucepan, gently heat the oil over medium-low heat. Add the garlic and red pepper flakes and cook, stirring constantly, for about 15 to 20 seconds, until fragrant.
3. Add the reserved clam juice and white wine. Bring to a boil and then continue to boil, uncovered, for about 1 minute.
4. Reduce the heat to low and simmer gently until the liquid begins to reduce, about 5 minutes.

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Easy Clam Chowder Recipe, Lightened Up Skinnytaste

WEBMay 26, 2020 · Add flour and stir 1 to 2 minutes. Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper …

Rating: 4.5/5(33)
1. In a large pot, melt butter. Add onions, and heat on low heat until onions are translucent, 5 to 8 minutes.
2. Add flour and stir 1 to 2 minutes.
3. Add the milk, vegetable broth, reserved clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
4. Bring to a boil, then cover and cook on low until potatoes are soft, about 10 minutes.

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Healthy Clam Chowder (ClamPacked!) Oatmeal with …

WEBJul 15, 2019 · Instructions. Heat the oil and/or butter in a large pot over medium-high heat. Add the onion, celery, and garlic and saute until …

1. Heat the oil and/or butter in a large pot over medium-high heat.
2. Add the onion, celery, and garlic and saute until softened.
3. Stir in the flour and distribute evenly.
4. Add the water or broth, JUICE from 2 cans of chopped clams (reserve clams), milk, spices, bay leaves, and potatoes and stir to combine.

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Linguine with Clam Sauce The Seasoned Mom

WEBApr 27, 2024 · Add the reserved canned clam juice, white wine, and Worcestershire sauce. Bring to a boil, then reduce the flame and simmer …

1. Cook linguine just until al dente, according to package directions. Drain.
2. Meanwhile, heat olive oil and butter in large skillet over medium heat. Saute garlic and onions until softened – about 2 minutes.
3. Add ¾ cup reserved clam juice, wine, and Worcestershire sauce. Bring to a simmer, then lower heat and cook on low for about 10 minutes.
4. Add cooked linguine, clams, and parsley to the skillet. Add salt, to taste. Simmer for about 5 more minutes, until sauce is mostly absorbed.

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