Olive oil cooking spray
6 to 8 cloves fresh garlic, minced or pressed
2 10-oz. cans whole baby clams or chopped clams (drain and reserve liquid for sauce)
1 ½ cups reserved clam juice*
1/3 cup white wine, water of additional clam juice
1/3 cup water
3 tablespoons Molly Mcbutter, Butter Buds or other butter flavoring
1 teaspoon chicken soup base
1-tablespoon fresh basil, finely chopped or 1 teaspoon dried
½ teaspoon dried oregano
1 tablespoon fresh lemon juice
1-tablespoon cornstarch mixed with equal amount water
½ tablespoon extra virgin olive oil
¼ cup fresh parsley, finely chopped
fresh ground black pepper
1 to 2 dozen fresh clams Manilla or little neck – optional (See cook’s note for proper handling of fresh clams.)
8 oz. linguine noodles cooked according to package directions without butter or salt
4 tablespoons fresh grated Asiago or Parmesan cheese
1. If using fresh clams heat 3 to 4 cups of water to a boil. Add fresh clams, cover, reduce heat to low and steam 5 to 7 minutes or until most of the clams have opened. Drain well, discarding any unopened clams and set aside in covered bowl to keep warm.
2. While clams are cooking, lightly spray a 4-quart stockpot or large skillet with olive oil cooking spray and preheat on medium. Sauté garlic 2 to 3 minutes or until lightly golden. Add clam juice, wine, water, soup base, butter flavoring, dried basil (if using fresh add with parsley), oregano and lemon juice to pan and bring all ingredients to a gentle boil. Stir in cornstarch and allow sauce to thicken stirring constantly.
3. Reduce heat to low add olive oil, canned clams, cooked linguine, ground pepper and fresh parsley. Toss all ingredients together until heated through, 1 to 2 minutes. Do not overcook canned clams or they will become tough and chewy. Remove from heat and garnish with steamed clams in shells and fresh grated cheese.
Yield 4 servings each with 1 tablespoon of fresh grated cheese contains at approximately 524 calories; 7 grams total fat; 1.8 grams saturated fat; 87 milligrams cholesterol; 66 grams carbohydrate; 1.8 grams dietary fiber; 42.6 grams protein; 1200 sodium
*Bottled clam juice is available in the canned fish section or soup section of the supermarket. You may need this in addition to the juice you drain from the canned clams.
Cooks Note: If using clams, scrub under cold water and rinse well, then place in large bowl and cover with cold water. Add 1- tablespoon cornmeal and 1 teaspoon salt. Loosely cover so that air can get into container and refrigerate 2 to 3 hours or overnight. Drain, rinse well and drain again.
HIGH FAT VERSION CONTAINS 865 CALORIES 44.8 GRAMS TOTAL FAT WITH 19.3 BEING SATURATED AND 157 MILLIGRAMS CHOLESTEROL Vs 524 CALORIES; 7 GRAMS TOTAL FAT OF WHICH 1.8 GRAMS ARE SATURATED AND 87 MILLIGRAMS OF CHOLESTEROL