White Clam Sauce
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 45 minutes |
| Total time | 55 minutes |
| Allergy | Shellfish |
Ingredients
- 2-3 cans Chopped or minced clams (we like more clams, so we add 3 cans (6 oz.), save the juice)
- 1/4 cup butter
- 1/4 cup olive oil
- 1 Large onion (chopped)
- 3 cloves garlic (chopped)
- 1 cup fresh parsley (or 1/4 c. dried parsley)
- 1/2 cup white wine
- 2 cups fresh mushrooms (sliced (optional))
- parmesan cheese (grated)
Directions
| Step 1 |
In a large skillet, heat butter and olive oil. Saute onion and garlic until golden. |  |
| Step 2 |
Stir in parsley, oregano, wine, clam juice, clams and mushrooms. Simmer 5 minutes. |  |
| Step 3 |
Season to taste with salt and pepper. At this point, this is a very thin sauce. (If you prefer a thicker sauce, turn up the heat a little and stir in 2 tablespoons of cornstarch mixed with 1/4 c. water. Stir constantly until thick.) |  |
| Step 4 |
Serve over linguine or your favorite pasta. Sprinkle with Parmesan cheese. |  |
Yum! Dinner tonight. You have some great ideas!
Thanks! Be sure to let me know how you like it.
Sounds delicious! Would be so good on pasta!