White Clam Sauce Recipe #52923
BE SURE TO HAVE CRUSTY BREAD ON HAND TO DIP IN THE WONDERFUL GARLICY BUTTER SAUCE. QUICK AND EASY COMFORT FOOD AT ITS BEST.
by BoxO'Wine
10 min | 5 min prep
SERVES 4
- 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
- MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT.
- ADD GARLIC AND SAUTE ABOUT 1 MIN.
- QUICKLY BLEND IN FLOUR WITH WIRE WHISK.
- GRADUALLY STIR IN REMAINING INGREDIENTS.
- COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED.
- PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES.
- SPOON CLAM SAUCE OVER PASTA.
- SERVE.
- PASS GRATED PARMESAN CHEESE.
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5 stars