How to Make White Clam Sauce

Got a hankering for great white clam sauce over pasta? Here's a quick way to make some of the best clam sauce around.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 can (6 1/2 oz.) chopped or minced clams
• 2 to 3 tbsp. olive oil
• 1 to 2 tbsp. butter
• 1/2 tsp. garlic granules or 1 clove chopped garlic
• 1 tsp. dried parsley or 2 tbs. fresh chopped parsley
• 2 oz. dry white wine
• Pinch of oregano and black pepper
• Parmesan cheese

1. Pour olive oil and spoon butter into a medium saucepan. Set heat to low and bring to a simmer.
2. Add crushed or granulated garlic, oregano and pepper and stir.
3. Open 6 1/2 oz. can of chopped or minced clams. Drain and reserve liquid. Add clams to pan and stir, slowly adding about 2 oz. of clam liquid.
4. Add parsley and simmer for about three minutes, stirring occasionally. Add about 2 oz. of chardonnay or other dry white wine. Simmer for an additional minute.
5. Serve over fresh angel-hair pasta, thin spaghetti or linguine. Top with fresh-grated parmesan cheese. Serves two--double the recipe for four servings.