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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Classic Clam Sauce

 
One serving costs about $2.26

$2.26 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 pescetarian,pescatarian sauce
spoonacular Score:56%

Spoonacular Score: 56%

 

Classic Clam Sauce is a pescatarian sauce. This recipe serves 4 and costs $1.73 per serving. One serving contains 330 calories, 13g of protein, and 8g of fat. 1 person has made this recipe and would make it again. If you have oregano, cornstarch, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is good. Try Classic Manhattan Clam Chowder, Clam Sauce, and Red Clam Sauce for similar recipes.

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Waterbrook Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Waterbrook Reserve Chardonnay

Beautiful and golden in color, this chardonnay has persistent ripe pear and lychee flavors that are complemented by a subtle, sweet toasty oak. Very balanced acid harmonizes the thick viscosity of this ripe and decadent wine.

» Get this wine on Amazon.com

Ingredients

Servings:
1 Tbsp
1 Tbsp butter
butter
0.45 lb
0.45 lb canned clams
canned clams
some
some cooked spaghetti
cooked spaghetti
32 Tbsps
32 Tbsps cornstarch
cornstarch
0.33 cloves
0.33 cloves garlic
garlic
14 Tbsps
14 Tbsps olive oil
olive oil
1
1  diced onion
diced onion
2 tsps
2 tsps oregano
oregano
1 bunch
1 bunch italian fresh parsley
italian fresh parsley
1 cup
1 cup white wine
white wine
1 Tbsp butter
1 Tbsp
butter
0.45 lb canned clams
0.45 lb
canned clams
some cooked spaghetti
some
cooked spaghetti
32 Tbsps cornstarch
32 Tbsps
cornstarch
0.33 cloves garlic
0.33 cloves
garlic
14 Tbsps olive oil
14 Tbsps
olive oil
1  diced onion
1
diced onion
2 tsps oregano
2 tsps
oregano
1 bunch italian fresh parsley
1 bunch
italian fresh parsley
1 cup white wine
1 cup
white wine

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. Saute' the onion and garlic in butter and olive oil add the cornstarch to the clam juice (add clams at end) and wine then stir into pan with onion and garlic. Stir on medium until bubbly about 5 minutes and has thickened then add the clams, oregano, parsley, salt and pepper to taste.
  2. Serve with cooked spaghetti.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.26
Ingredient
1 tablespoon butter
3 pounds canned clams
some cooked spaghetti
4 tablespoons cornstarch
3 cloves garlic
1 tablespoon olive oil
1 diced onion
2 teaspoons oregano
1 bunch italian fresh parsley
1 cup white wine
Price
$0.12
$2.26
$0.28
$0.14
$0.20
$0.17
$0.24
$0.10
$2.26
$3.25
$9.03

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
335 Calories
13g Protein
7g Total Fat
41g Carbs
16% Health Score
Limit These
Calories
335
17%

Fat
7g
12%

  Saturated Fat
2g
16%

Carbohydrates
41g
14%

  Sugar
2g
3%

Cholesterol
22mg
8%

Sodium
346mg
15%

Alcohol
6g
34%

Get Enough Of These
Protein
13g
27%

Vitamin K
239µg
228%

Vitamin B12
5µg
96%

Selenium
38µg
56%

Vitamin A
1451IU
29%

Vitamin C
21mg
26%

Manganese
0.51mg
26%

Phosphorus
183mg
18%

Iron
3mg
18%

Fiber
2g
11%

Magnesium
43mg
11%

Folate
37µg
9%

Copper
0.16mg
8%

Vitamin E
1mg
8%

Vitamin B6
0.16mg
8%

Calcium
70mg
7%

Potassium
239mg
7%

Zinc
1mg
7%

Vitamin B2
0.07mg
4%

Vitamin B3
0.84mg
4%

Vitamin B1
0.06mg
4%

Vitamin B5
0.31mg
3%

covered percent of daily need

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