From Chris Prosperi: Most of us grew up having Progresso canned clam sauce on spaghetti; we dumped a can into a saucepan, heated it and mixed in the linguine. That was it, and we ate it happily. What would it taste like if we made it today? What does time do to memory?
We decided to find out, and since our gang believes in doctoring canned and jarred stuff for convenience and taste, Faith charged me with jazzing up Progresso. As you’ll see here, a key is adding extra clam broth to give the sauce stronger clam flavor. I have to say, this was one fun assignment.
Ingredients
- 1 pound linguine cooked and strained
- 1 tablespoon olive oil
- 3 strips bacon minced
- 1 cup onion finely chopped
- 3 cloves garlic smashed
- 1/2 teaspoon thyme dried
- 1/4 teaspoon red pepper flakes
- 1 cup white wine
- 1 can Progresso clam sauce
- 1 10 ounce can baby clams
- 1 tablespoon butter
- 1/4 cup parsley fresh, chopped
- 1 lemon juice fresh
- salt to taste
- pepper to taste
Servings:
Instructions
- In a large sauce pot over medium heat add the olive oil, minced bacon, chopped onion, and smashed garlic. Cook stirring occasionally until mixture is soft and fragrant about 5 minutes. Add the dried thyme and red pepper flakes and cook for 1 minute more.
- Pour in the white wine and bring to a simmer. Lower heat and reduce wine by about half. Drain the can of clams and set clams aside. Next, add the Progresso clam sauce and juice from the clams to pot and return to a simmer. Cook for 4-5 minutes.
- Whisk in the butter and parsley. Then add the baby clams and pasta and cook for 45 seconds. Add the juice of 1 lemon and salt and pepper to taste. Serve with grated pecorino cheese.
Amy Benjamin says
Listened to your show today and tried this recipe.
I did not have bacon, but used chorizo instead and it was delicious. A far cry from what I remember having as a child. Thanks for helping out a busy, working mother. Love your show!
Faith Middleton says
Amy, I’m so happy you enjoyed it! Great to have you in our listening crowd. We like that you used what was around as a substitute; that’s how we cook, too. Cheers, Faith
Alison Stankewicz says
My mother’s family owned an Italian restaurant for over 60 years. Eating sauce out of a jar was not an option!
Although my mother always had home made (zugu) with our pasta, she would use Progresso clam sauce. I believe she did this strictly out of convenience, and it was really good.
Her little tip or thing to do was to buy I can of Progresso white clam sauce and one can of the red came sauce and mix them together. I believe she also doctor it up with some spices. I will have to inquire.
This recipe sounds delicious! I can’t wait to try it.
P.S. I am a huge fan of the show!
Cheers
Faith Middleton says
Alison, what a terrific story! I hope you will ask your mother what she did. And please let us know after trying what Chris Prosperi came up with if you think we should adjust it in any way. Happy cooking! Faith
Greg Sinini says
Italian restaurant for 60 years, and she used not one but mixed 2 different “JAR” clam sauces to make (I hope) at home only! ” Now That’s Italian!” LOL!! All kidding aside, both my parents were born in Italy and both were awesome cooks, made fresh homemade only (“jar sauce not an option”), but as my mother got much older, yes she would cheat on the home made and fresh ingredients and some spices, out of convenience!!! Never used store bought sauce though, ever! I only started to have it when I married, and my “American” Italian wife would use it on occasion, “out of convenience!!!” Now single again, I also use jar sauce on occasion (more occasions than I’d admit), because many times you just don’t feel like shopping, prepping, cooking, washing pots and pans, cleaning up the stove and kitchen counters, etc., etc., for just yourself! I also doctor up any jar sauces I use (including jar clam sauce), and now have to give this recipe a try!! Sounds like some ingredients I would not ever use for clam sauce (bacon?), but what the heck!! Always willing to try or learn something new, and the reviews are positive!!! “Buon Appetito!!!” Nothing will ever beat home made with fresh little neck clams though, but in a pinch with little mess, jar sauce works on occasion!
PS- BTW, my favorite jar sauce is Rao’s Marinara, and only a few runner-ups, like Steve’s Marinara, Victoria’s Marinara, maybe Michael’s Marinara and I Always wait for them to go on sale! I now keep many jars among many, many, many, many other things for the SHTF, WROL, TEOTWAWKI, that Asteroid that is way overdue to come crashing into earth (LOL) scenarios etc., etc.!!! Yes I’m one of those (not paranoid -YET) “Preppers” you must have heard or read about! I just always like to be prepared for anything! More anecdote than you care to hear!! LOL Thanks for the recipe! I will try it very soon! I had clam sauce only two days ago! LOL
Robyn Doyon-Aitken says
I love Rao’s Marinara too, but ONLY if it’s on sale and I have a coupon. That’s a $$$ sauce right there! A close second for me is the San Marzano Tomato Basil Sauce from Silver Palate. It’s a $$ sauce, but goes on sale regularly. I grab four jars when I see a 2/$5.00 sale. It’s the most basil-y sauce I’ve ever tasted from a jar. You just gave me an idea: We should do a taste test on the show! I’m not quite shopping for an end-of-the-world scenario, but I do have a shelf in the basement for pantry overflow (and too-good-to-pass-up supermarket sales). If you do try the recipe, circle back and let me know how it goes.
jack Rivera says
Basil is for meatballs not spaghetti sauce !!!!!!!!!!!!
Robyn Doyon-Aitken says
Agree to disagree? 🙂
John doe says
I guess you where one of the lucky ones lmao. My dad used to burn everything and force us to eat it or go to bed until it rots.
Robyn Doyon-Aitken says
He was from the “waste not, want not” school of thought, apparently. . .or just in denial about his cooking skills.
Debra says
I love this new twist on clam sauce. An Italian lady told me to add some flavored bread crumbs to the clam sauce and this would give it some body and more flavor. It really does work. A couple of tblsps is all you need.
I absolutely love your show.
Faith Middleton says
Debra,
I really like that tip, and I’m going to try it. Thanks for the sweet words, also. So happy you’re listening and using the site. Cheers, Faith
Dave says
I’ve just recently discovered to wonders of canned clam sauce. With angel hair and fresh parm, for a quick dinner. But….Just did it with fresh basil pesto added….sooo much better…then saw this, and can’t wait to try it. Very curious about how this sauce comes to be in a can, and the way the clams are farmed….which led me here….any knowledge of this?
bob says
I use dry vermouth for my recipe.
Dottie says
This was delicious. A huge hit. Will be making this on regular basis.
Art says
I add crushed tomatoes, red wine, Oregano, Basil, sautéed sausage meat, leave out the clam sauce….Delicious!
Toni Merenda says
Why grated cheese? Shellfish, fish generally should not compete with grated cheese. Unless you are Sicilian. I am Sicilian American but I follow the Italian tradition. No grated cheese.
Ann Ilton says
I use sautéed chopped onion
1/2 cup sweet marsala wine
1/2 envelope of dry onion soup mix i.e. Lipton
sauté
add a little grated parmesan (optional)
can of white clam sauce
2 cans of canned clams
Robyn Doyon-Aitken says
Thanks for sharing, Ann.
LINDA HARRIS says
Hi Ann….I just tried your version your version last night and it was EXCELLENT!! My husband
and I have added it to our “best ever” recipes! Thanks very much!
Bill Whelan says
Have been using as my security dish since I was a kid and learning to cook. I’m now 83 and have not stopped using canned white clam sauce. My go-to meal. I do like to add a can of drained baby clams. I add a good tablespoon of tubed red tomato paste to give it a seductive look and taste. But, here is my favorite; 1 can white clam sauces… 1 can of petite diced tomatoes. Now here’s the kicker – 2 dozen little neck clams. Cook in sauce until until they open and release their juice. Serve over linguine. Sprinkle with a GOOD garlic powder and crushed red pepper. Have a crusty baguette handy for sopping up the remaining sauce.
Have to go now; headed for the market to get the clams and bread.
Stephen says
Whenever we have left over seafood-especially scallops or lobster, we add it to the sauce, and if more liquid is needed we will put in a mix of olive oil with browned garlic and a lintel white wine. Really turns it into a meal!!
Kelly Monaghan says
I just came across this thread and am moved to contribute my favorite doctored Progresso white clam sauce recipe. Warning: Purists will recoil in horror.
Drain a can of Progresso white clam sauce (other brands don’t cut it) and a can of baby clams.
Saute in butter and olive oil a whole head (or more) of garlic, peeled and roughly chopped. Saute until soft.
Add a small bunch of curly parsley (no stems) chopped with a heaping tablespoon of rosemary. Add pepper to taste and saute briefly.
Add the juices from the drained clams and clam sauce and a cup or more of white wine. I’ve used Reisling and, of late, Goya cooking wine. Bring to a boil and reduce.
When the liquid has reduced to your satisfaction add the solids from the drained sauce and baby clams. Heat through.
Serve with linguine or (my preference) fettuccini with red pepper flakes on the side.
Nyko says
Wow, if I wanted to put in this much work, I’d start from scratch. Simple ‘doctoring’: add a can of minced clams, extra garlic and parsley. Drain the canned clams and add the juice to the pasta water….
Big finish…. pop in a few cleaned fresh clams for a pretty and elegant presentation with minimal work. Last drizzle with gorgeous fruity olive oil
Janis E Ruggiero says
I’ve been making my own recipe for 50+ years. Very anxious to try your “quickie” version.
Tyler says
I haven’t made this but I love the way you can scale ingredients using the buttons, thank you.
Barb robinson says
Can you freeze this sauce? How long will it last in the fridge?
Robyn Doyon-Aitken says
My best guess is that it would last up to a week in the fridge. We didn’t try freezing it, but I’m hoping someone who’s made it and tried freezing it will chime in. . .
Don says
Accidentally, I purchased Progresso Clam Soup instead of Sauce. Does anyone think it will work with all the rest of ingredients.
Thanks
Bill Schmidt says
Been doctoring Progresso for years. I usually add mushrooms and shrimp to the mix as well. Bacon makes a difference but i only add it if i have time.