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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 4 servings |
||
| Calories 435 | ||
| Calories from Fat 330 | (75%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.7g | 56% | |
| Saturated Fat 9.3g | 46% | |
| Monounsaturated Fat 22.0g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 54mg | 18% | |
| Sodium 184mg | 7% | |
| Potassium 441mg | 12% | |
| Total Carbohydrate 7.8g | 2% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.7g | ||
| Protein 12.7g | 25% | |
Ingredients
- 3 tablespoons butter (UNSALTED PREFERRED)
- 1/2 cup olive oil
- 1 tablespoon flour
- 2 tablespoons finely chopped garlic (MORE IF YOU LOVE GARLIC)
- 2 (6 1/2 ounce) cans chopped clams, undrained
- 1/2 cup bottled clam juice
- 2/3 cup dry white wine
- 1/2 cup chopped fresh parsley
- 1 1/2 teaspoons dried marjoram, crumbled (OPTIONAL)
- 1 1/2 teaspoons dried oregano
- 2 tablespoons lemon juice (OPTIONAL)
- hot cooked pasta (LINGUINE OR ANGEL HAIR WORKS BEST)
- freshly grated parmesan cheese
Directions
1
MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT.2
ADD GARLIC AND SAUTE ABOUT 1 MIN.3
QUICKLY BLEND IN FLOUR WITH WIRE WHISK.4
GRADUALLY STIR IN REMAINING INGREDIENTS.5
COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED.6
PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES.7
SPOON CLAM SAUCE OVER PASTA.8
SERVE.9
PASS GRATED PARMESAN CHEESE.
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- Course > Condiments, etc. > Sauces > Savory Sauces
- Main Ingredient > Seafood > Shellfish > Clams
- Preparation > Time to Make > < 15 mins
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: SilverOpera
On Nov 24, 2008
I made a bunch of changes, but the basic flavors were there and this was absolutely delicious. I only used 2 T of olive oil, added two shallots, added an extra can of clams, used the juice from the canned clams, and left out the marjoram. Even with all of these changes, the sauce turned out wonderful and flavorful and it coated the pasta really well. Wonderful recipe.
From: mmjj_d
On Nov 11, 2008
This is the best clam sauce I ever tasted . My family absolutely loves this. I make this at least once a month. The only thing I did differently was use fresh oregano from my garden and ommited marjoram.
From: DawnNJ
On Apr 14, 2003
This white clam sauce was so easy to make! I followed the recipe except I used a can of Bumblebee baby clams. I made the sauce ahead of time using the clam juice from the can. When it was time to eat, I added the clams and reheated. My family raved over it and would like to have this dish once a week.
From: Chef 148068
On Mar 5, 2006
This was great, we doubled the recipe. Even the DH and DD who really don't care for clams, they still cleaned there plate. I LOVED IT!! Next time I might try add half and half, or cream to give it a creamy flavor.
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