Simple But Delicious White Clam Sauce
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- 2 lb
- minced clams (fresh if possible)
- 1/2 c
- extra virgin olive oil
- 1/2 c
- butter (1 stick)
- 4 clove
- garlic - minced
- 4 Tbsp
- chopped dried parsley (use more if using fresh)
- 3 tsp
1Drain clams - reserve 1 1/2 cups liquid (if you don't have that much, just add water to make 1 1/2 cups or you can use bottled clam juice) - set aside. Heat butter and oil - add garlic - saute until golden - do not brown the garlic - it will become bitter (approximately 6 minutes). Stir in parsley, salt and clam liquid. Bring to a boil - add clams and simmer an additional 3 minutes.
2Pour over cooked pasta of your choice - linguini and spaghetti work very well.