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Homemade Littleneck Cream Marinara

ryanakarcher's picture
Clams in a cream marinara over linguini pasta.
Ingredients
  Littleneck clams 12 , scrubbed
  Butter 3 1⁄2 Tablespoon
  Onion 1⁄2 , diced
  Sea salt 1 Teaspoon
  Old bay seasoning 1 Teaspoon
  Hungarian paprika 1 Teaspoon
  Black pepper 2 Teaspoon, ground
  Herbs de provence 1 Teaspoon
  Garlic 3 Clove (15 gm), crushed
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Fontinella cheese 1 Cup (16 tbs), grated
  Heavy cream 1 Cup (16 tbs)
  Crushed tomatoes 7 Ounce
  Linguini noddles 100 Gram
  Oregano leaves 1 Teaspoon (For Garnish)
Directions

In skillet combine butter, wine, all herbs and spices except oregano, salt and pepper, and crushed tomato. Cook over med-high until reduced by half. While this is reducing get your pasta going per box instructions.
Grate your cheese and combine with heavy cream in sauce pan, simmer on low-med stirring occasionally to prevent burning. When your marinara is reduced add you clams, turn heat to just below the highest setting and cover for 5-10 minutes or until all clams have opened. Once clams are opened reduce heat to medium and pour in your cream/fontinella sauce, mix it in. Plate some linguini noodles and pour sauce over the top and place clams on top. Garnish with fresh oregano.
Enjoy.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty
Method: 
Stir Fried
Ingredient: 
Clam, Milk Product, Seafood
Restriction: 
High Protein, Low Sugar
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4
Summer is indeed the time to experiment in your kitchen with warm-weather ingredients like clams. In this recipe, Ryan Karcher uses his culinary ingenuity to kickoff a classic Italian dish that makes for a healthy, tasty, comforting dinner meal.

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