Goombah Joe’s white clam sauce

26 Jul

This is my brother Joe. He is in my kitchen and he is tasting the sauce that he prepared Saturday night for a household of (okay, ten) family members.

It is not just any sauce. It is my brother’s white clam sauce.
A better homemade version you will not find.

He started with four dozen countneck clams that he steamed open in white wine, olive oil and sweet butter.
Like so.
After letting the clams cool a bit (I can’t say for certain but a Wii bowling match with cousins Joanna and Alec may have transpired during the wait) he scooped out the meat.
It is at this point that I must apologize for an interruption in the visual portion of our discussion, for I was called away to attend to a very urgent matter regarding a box of Joyva Ring Jells that were caringly driven more than three hundred miles to me by cousins Josephine and Frank (long story).
Suffice to say that the B team on the photographic side did not perform as admirably as the chef this evening.

And so I give you the finished product.

And the very much loved family visitors for whom it was prepared.
Oh, and if you’re interested in the rest of Goombah (that’s “godfather,” and he’s a damned fine one, much better than I) Joe’s method, here goes: Return the shelled clams to the wine/butter mix and add a quart of clam juice. Then — and this is the most critical part — add four heads of roasted garlic and simmer. When the pasta (linguine here, and two pounds of it) is almost done toss it in the sauce to finish cooking for the last couple minutes.

And stay away from the Ring Jells, okay. They’re hard to come by — and they’re mine.

7 Responses to “Goombah Joe’s white clam sauce”

  1. Proud Italian Cook July 26, 2010 at 10:26 pm #

    You got me at 4 heads of roasted garlic! I'm going to have to give that a try next time, sounds amazing! What a nice Goombah!

  2. Jeannie July 27, 2010 at 5:57 am #

    Looks like you were having a fun time! And dont me stingy on the ring jells:P Was going to reach for one until I read the last statement:P

  3. Gin July 27, 2010 at 2:44 pm #

    What a great family!

  4. Claudia July 28, 2010 at 2:24 am #

    Now the 4 heads of roasted garlic sang to me. I've never done that (but of course, now I will). A good time was had by all at that grand feast. I am told that Wii bowling is very popular at \”Assisted Living Homes.\” (Tee hee)

  5. Pat @ Mille Fiori Favoriti July 29, 2010 at 3:40 pm #

    Mmmm..I can almost taste that wonderful sauce.I love jelly rings, too, MM!It's a Brooklyn thing 🙂

  6. Chef Dennis August 1, 2010 at 2:42 am #

    you gotta love white clam sauce, especially when you take the time to do it right, fresh clams are the only way to go….Joe made a fantastic clam sauce!! I bet the family loved it!


  1. The Pasta Recipe Index | Mister Meatball - April 25, 2020

    […] & ricotta ravioli   Caramelle with parsnip & baked ricotta PASTA SAUCE RECIPES   Joe’s white clam sauce Hearty lamb ragu Genovese sauceRagu alla […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: