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Clam sauce, known in Italian as sugo alle vongole, is a topping for pasta, usually linguine. The two most popular varieties are white, usually featuring minced clams , olive oil , garlic , lemon juice or white wine, and parsley , and red, usually a thin tomato sauce with minced clams.
The preparation typically involves garlic, parsley, olive oil, and occasionally white wine. Palourde, or carpet-shell clams (Italian: vongole veraci; pl.), are commonly used, along with the small Mediterranean wedge shell (Donax trunculus, also known as the Tellina or "bean clam"). There are numerous regional variations of the dish.
"I make linguini with white clam sauce — my father's favorite recipe. I make it every year and sometimes my daughter Monroe helps me make it." Carey shares 13-year-old twins Monroe and Moroccan ...
1. Martha Washington’s Crab Soup. First lady Martha Washington’s crab soup was served often during the Franklin D. Roosevelt and Eisenhower administrations.
Clam cake – also known as clam fritters; Clam dip – a dipping sauce and condiment; Clam liquor – a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth. Clam pie – Savory meat pie prepared using clams White clam pie – a pizza variety; Clam soup – a soup prepared using clams as a main ingredient
Mushroom sauce – White or brown sauce prepared with mushrooms; Mornay sauce – Type of béchamel sauce including cheese [12] Sauce Allemande – Sauce used in classic French cuisine; Sauce Américaine – Sauce from classic French cuisine [13] Suprême sauce – Classic French sauce [14]
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