I've been eating a lot of clams recently, because I
can get live Manila clams at the nearby Asian market.
I only get the ones that squirt vigorously.

I've been trying to come up with a good sauce
to go with them. I used to always make garlic
butter, then it was garlic oil after I quit
eating butter. But I was getting tired of that.

I tried pesto suace, but the flavor overpowered
the clams. I tried Trader Joe's Alfredo sauce,
but it was too bland. Today I tried Trader Joe's
Greek Style Feta Dressing. It's perfect! Feta
is just the right flavor to complement the clams,
and the dressing is a little bit tart and a little
bit garlicky. It's just what I wanted! Now I can
make a very quick breakfast just by steaming the
clams for a few minutes and dredging them in this
bottled dressing.

On May 24, 11:40 am, Mark Thorson > wrote:
.....
> I've been trying to come up with a good sauce
> to go with them. I used to always make garlic
> butter, then it was garlic oil after I quit
> eating butter. But I was getting tired of that.
>....... Today I tried Trader Joe's
> Greek Style Feta Dressing. It's perfect! Feta
> is just the right flavor to complement the clams,
> and the dressing is a little bit tart and a little
> bit garlicky. It's just what I wanted! Now I can
> make a very quick breakfast just by steaming the
> clams for a few minutes and dredging them in this
> bottled dressing.

Olive oil, garlic, red pepper flakes, parsley, some white wine if a
bottle is open. Can't beat the classic. The feta doesn't sound at
all attractive to me, but of course to each his own, so I'm glad you
like it. Not having a convenient source for live clams I'm missing
the availability of canned clams. What happened to them? -aem

"Mark Thorson" > ha scritto nel messaggio
...

> I've been eating a lot of clams recently, because I
> can get live Manila clams at the nearby Asian market.
> I only get the ones that squirt vigorously.
>
> I've been trying to come up with a good sauce
> to go with them. I used to always make garlic
> butter, then it was garlic oil after I quit
> eating butter. But I was getting tired of that.

Maybe because you didn't use parsley? Or oregano.

> I tried pesto suace, but the flavor overpowered
> the clams. I tried Trader Joe's Alfredo sauce,
> but it was too bland. Today I tried Trader Joe's
> Greek Style Feta Dressing. It's perfect! Feta
> is just the right flavor to complement the clams,
> and the dressing is a little bit tart and a little
> bit garlicky. It's just what I wanted! Now I can
> make a very quick breakfast just by steaming the
> clams for a few minutes and dredging them in this
> bottled dressing.

Strange but intriguing

"Mark Thorson" > wrote in message
...
> I've been eating a lot of clams recently, because I
> can get live Manila clams at the nearby Asian market.
> I only get the ones that squirt vigorously.
>
> I've been trying to come up with a good sauce
> to go with them. I used to always make garlic
> butter, then it was garlic oil after I quit
> eating butter. But I was getting tired of that.
>
> I tried pesto suace, but the flavor overpowered
> the clams. I tried Trader Joe's Alfredo sauce,
> but it was too bland. Today I tried Trader Joe's
> Greek Style Feta Dressing. It's perfect! Feta
> is just the right flavor to complement the clams,
> and the dressing is a little bit tart and a little
> bit garlicky. It's just what I wanted! Now I can
> make a very quick breakfast just by steaming the
> clams for a few minutes and dredging them in this
> bottled dressing.


This is how I make a quick and tasty clam sauce:

olive oil
chopped garlic to taste
sauté

add clam juice from cans or bottled, white wine and chopped parsley
if whole clams then add to pan with white wine and parsley and cover until
clams open

simmer until reduced

pour over prepared linguine or if whole clams pour into serving bowl
top with fresh grated parmesan

Paul

In article >,
Mark Thorson > wrote:

> I've been eating a lot of clams recently, because I
> can get live Manila clams at the nearby Asian market.
> I only get the ones that squirt vigorously.
>
> I've been trying to come up with a good sauce
> to go with them. I used to always make garlic
> butter, then it was garlic oil after I quit
> eating butter. But I was getting tired of that.
>
> I tried pesto suace, but the flavor overpowered
> the clams. I tried Trader Joe's Alfredo sauce,
> but it was too bland. Today I tried Trader Joe's
> Greek Style Feta Dressing. It's perfect! Feta
> is just the right flavor to complement the clams,
> and the dressing is a little bit tart and a little
> bit garlicky. It's just what I wanted! Now I can
> make a very quick breakfast just by steaming the
> clams for a few minutes and dredging them in this
> bottled dressing.

My personal favorite is a simple combination of Olive oil and a generous
amount of freshly pressed garlic, a little ginger root (NOT MUCH!) and
one saute'd onion.

Add to rice or pasta and sprinkle lightly with a little fresh grated
parmesan.

Salt and white pepper to taste.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Tue, 25 May 2010 00:06:27 +0200, "ViLco" >
wrote:

> "Mark Thorson" > ha scritto nel messaggio
> ...
>
>
> > I tried pesto suace, but the flavor overpowered
> > the clams. I tried Trader Joe's Alfredo sauce,
> > but it was too bland. Today I tried Trader Joe's
> > Greek Style Feta Dressing. It's perfect! Feta
> > is just the right flavor to complement the clams,
> > and the dressing is a little bit tart and a little
> > bit garlicky. It's just what I wanted! Now I can
> > make a very quick breakfast just by steaming the
> > clams for a few minutes and dredging them in this
> > bottled dressing.
>
> Strange but intriguing

For breakfast??

--
Forget the health food. I need all the preservatives I can get.

On Mon, 24 May 2010 15:14:05 -0700, "Paul M. Cook" >
wrote:

> This is how I make a quick and tasty clam sauce:
>
> olive oil
> chopped garlic to taste
> sauté
>
> add clam juice from cans or bottled, white wine and chopped parsley
> if whole clams then add to pan with white wine and parsley and cover until
> clams open
>
> simmer until reduced
>
> pour over prepared linguine or if whole clams pour into serving bowl
> top with fresh grated parmesan

I think his point is that he's tired of that method and wants to move
on, like maybe with a nice red sauce over linguini or Asian style in
black bean sauce.

--
Forget the health food. I need all the preservatives I can get.

"Mark Thorson" > wrote in message
...
> I've been eating a lot of clams recently, because I
> can get live Manila clams at the nearby Asian market.
> I only get the ones that squirt vigorously.
>
> I've been trying to come up with a good sauce
> to go with them. I used to always make garlic
> butter, then it was garlic oil after I quit
> eating butter. But I was getting tired of that.
>
> I tried pesto suace, but the flavor overpowered
> the clams. I tried Trader Joe's Alfredo sauce,
> but it was too bland. Today I tried Trader Joe's
> Greek Style Feta Dressing. It's perfect! Feta
> is just the right flavor to complement the clams,
> and the dressing is a little bit tart and a little
> bit garlicky. It's just what I wanted! Now I can
> make a very quick breakfast just by steaming the
> clams for a few minutes and dredging them in this
> bottled dressing.

Butter with just a hint of garlic.