Georges clam sauce

Sandy Mika


This is my fathers version of clam sauce. I love this stuff .


★★★★★ 1 vote

10 Min
20 Min
Stove Top


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  • 4 can(s)
    minced clams with juice
  • 2 can(s)
    mushroom pieces
  • 2 can(s)
    chicken broth
  • 3 Tbsp
    olive oil
  • 1 medium
    onion diced
  • 3 clove
    garlic minced
  • 2 tsp
    oregano, dried
  • 2 tsp
    basil, dried
  • 1 tsp
  • 1/2 tsp
  • 1
    bay leaf
  • 1 or 2 Tbsp
    corn starch for thickening

How to Make Georges clam sauce


  1. heat pan over med/low heat, add olive oil, warm it a minute and , add onion, garlic, oregano, basil, salt & pepper, and mushrooms, saute until onions are transparent.
  2. add 1 1/2 cans of chicken broth and juice from clams, and bay leaf. simmer 5 to 10 minutes stirring occasionally.
  3. mix remaining chicken broth with cornstarch and slowly pour into pan while stirring, continue stirring as it thickens , add clams and heat a few minutes.
  4. can be thickened more with a little corn starch and water or thinned with a little water. Serve over linguini.

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About Georges clam sauce

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: Italian
Other Tag: Quick & Easy

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