Chef of the Future

   Brand Seasonings

Cajun Shrimp in Zesty White Clam Sauce
Cajun Shrimp in Zesty White Clam Sauce over Capellini-Chef of the Future-Your Source for Quality Seasoning Rubs

A good White Clam sauce is a wonderful recipe to keep in your folder.  It’s a simple yet satisfying dish that most shellfish lovers will agree.  While it is a great comfort sauce that does well over pasta or perhaps spaghetti squash, odds are that most recipes are quite similar. 

I decided it was time for an upgrade and add some of my great flavors to the dish, not so much an outright change, let’s just call it a delightful enhancement to the traditional styles most common to restaurants and home kitchens alike.

My Cajun and SouthWestern seasonings, in proper proportions, deliver exactly what I wanted to accomplish.  It is still a flavor that most will recognize, with just a couple extra layers of flavor that sends this recipe skyward.  The Cajun shrimp is a flavorful added bonus.

Once you try it, you may just happen to prefer it, as I do.


Makes 2 Hearty Servings

8 ounces raw shrimp, peeled and deveined (size 31-40)
2 6½ ounce cans Chopped Clams (Drain and reserve the broth)
3 cloves Garlic minced

2 T Olive Oil (extra virgin)
1 t Chef of the Future Brand Cajun Seasoning for the sauce (plus extra for dusting the Shrimp)
¼ t Chef of the Future Brands SouthWestern Seasoning
1 t Basil dried (dried)
1 t Oregano (dried)
½ T Cornstarch mixed in 1 T water. 
 Cooking spray


Using the cooking spray, prepare a non-stick sauté pan and bring it to a medium heat.  Place the shrimp in the pan and lightly dust the shrimp with our Cajun Seasoning blend.  A short sizzle on one side, flip, dust the remaining side and sauté just long enough so the shrimp becomes opaque, flip again for about 30 seconds then remove to a bowl and set aside.  They will finish cooking in the sauce.

Wipe out the pan with a paper towel, add the olive oil and bring it to a medium heat.  Add the garlic and sauté until light golden brown.  Add in the chopped clams, and toss to evenly heat through.  Once heated through, add in the Cajun, SouthWestern, Basil and Oregano, toss to evenly disperse and then add the reserved clam broth.

Bring the pan up to a simmer and add the cornstarch mixture while stirring, until slightly thickened. Add the shrimp and heat through. Serve over your favorite pasta, linguine or spaghetti squash.

 I am Robert Simon, Creator of the Chef of the Future Brand of BBQ Rubs and Seasonings.

After many years of Cooking, both in the kitchen and outdoors on grills and smokers, I’ve become very dissatisfied with the quality, flavor imbalance and overly salty blends that are available on the store shelves.   It is a great pleasure to bring to you my own Low Salt Artisan blended BBQ Rubs and Seasonings. Try our Blends; you will be glad you did. There are more coming, so stop back when you can.

Robert Simon

RJM Products Company

Chef Robert Simon On Set at Frankenfood TV