White Clam Sauce - cooking recipe
Ingredients
-
2 tablespoons butter
1 (10 ounce) can whole clams
2 garlic cloves, smashed (lay garlic clove on board and smash, remove skin, do not chop)
1 (8 ounce) bottle clam juice
1 cup white wine
1/2 cup heavy cream
1 medium tomatoes, chopped (see note) (optional)
Preparation
-
Melt butter in heavy skillet over med/low heat.
Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
Remove garlic cloves
Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.
Leave a comment