Ingredients for Special White Clam Sauce
- 1 pound littleneck clams, scrubbed and rinsed
- Extra Virgin Olive Oil
- Shallot
- 2 cloves garlic, minced
- Dried Oregano
- Dried Red Pepper Flakes
- Dry White Wine
- Flat Leaf Parsley
- Parmesan Cheese
- 2 tablespoons butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Special White Clam Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Special White Clam Sauce
- Reserve the clam juice and strain it through a fine-mesh sieve. Set aside.
- In a medium saucepan, heat 2 tablespoons of olive oil over moderate heat. Add 2 finely chopped shallots and sauté, stirring frequently, until translucent (about 5 minutes).
- Add 2 cloves minced garlic, 1 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes. Sauté for 2 minutes more.
- Pour in 1/2 cup dry white wine and bring to a boil over moderate heat. Reduce the heat and simmer until the wine is reduced by half (3-5 minutes).
- Add the reserved clam juice and bring back to a boil. Reduce heat and simmer until the sauce is reduced by about one-third (3-5 minutes).
- Taste and add more red pepper flakes (up to 1/4 teaspoon) if desired.
- Reduce heat to low. Gently stir in 1 pound littleneck clams, scrubbed and rinsed. Cook for 2 minutes, or until the clams open (discard any that don't open).
- Remove the sauce from the heat. Stir in 1/4 cup chopped fresh parsley and 1/4 cup freshly grated Parmesan cheese.
- Stir in 2 tablespoons of butter until melted and creamy.
- Pour the sauce over cooked linguine (about 1 pound). Toss to coat.
- Garnish with additional fresh parsley and Parmesan cheese. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
3g
Fat
53g
Carbs
4g
