White Clam Sauce
This sauce is super easy and very satisfying. There’s lots of fresh flavor without overwhelming the delicate clams. You can use fresh clams or canned (I usually just use canned). Fresh pasta is wonderful but dried is fine too.
The Stuff You Need:
Vegetable oil to sauté
3 Tablespoons chopped Red Onion or Shallot
1/2 Cup chopped fresh Parsley
2 cloves garlic; chopped fine
1 splash dry White Wine – or – Chicken broth
Two 6.5 ounce can chopped clams, drained and juices reserved*
1 teaspoon white Worcestershire sauce
Fresh ground Pepper, to taste
3/4 cup Whipping Cream
2 portions Linguine, fresh or dried (2 oz per person), regular or gluten free
Garnish: Hard grated Italian cheese, chopped parsley, chopped scallions, grated lemon zest, etc.
How To Do This:
- Heat a little cooking oil** in a frying pan over medium high heat. Add the onions and cook until soft.
- Add parsley and garlic and continue to cook for another 4 to 5 seconds.
- Deglaze with the wine or broth, clam juice, Worcestershire, adding a little bit of liquid at a time. Reduce for about 10 minutes.
- Once the sauce has reduced, add the clams and the cream. A small ladle of pasta water added to your sauce will help tighten it and also helps the sauce stick to the pasta.
- Taste your sauce and add salt and pepper if you think it needs it.
- Drain pasta and top with sauce. Garnish and serve.
*Or, 2 pounds fresh clams, steamed and 4 – 8 ounces bottled clam juice.
**Try My Blue Kitchen Lemon flavored oil for an extra boost of flavor.
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