Ingredients for White Clam Sauce
- 4 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 4 cloves garlic, minced
- Clams
- Bottled Clam Juice
- Dry White Wine
- Fresh Parsley
- Dried Marjoram
- Dried Oregano
- Lemon Juice
- Cooked Pasta
- Parmesan Cheese
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How to Make White Clam Sauce
- Melt 4 tablespoons of butter with 2 tablespoons of olive oil in a large heavy skillet over medium heat.
- Add 4 cloves of minced garlic and sauté for about 1 minute, until fragrant.
- Quickly whisk in 2 tablespoons of all-purpose flour until smooth.
- Gradually whisk in 2 cups of clam juice, 1 cup of heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Cook over medium-low heat, stirring constantly, until the sauce has thickened slightly (about 3-5 minutes).
- Stir in 2 cups of cooked pasta (linguine or spaghetti recommended).
- Add 1 (6.5 ounce) can of chopped clams, drained.
- Stir gently to combine.
- Serve immediately in individual bowls, topped with freshly grated Parmesan cheese and crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
46g
Carbs
2g
