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White Clam Sauce

  • Category: Sauce, Seafood
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 10 minutes
  • Total Cooking time: 15 minutes

A tried and true classic, clam sauce is a quick and easy way to make a gourmet meal with just a few ingredients. Traditionally served over fresh linguine pasta with a glass of white wine and crusty garlic bread, this is one of those meals that is humble yet gourmet.

Amount Measure Ingredients
1 lb hard shell clams
1 cup chopped clams (canned) and drained (reserve 3 tbsp liquid)
2 tbsp lemon juice
1/2 cup finely chopped yellow onion
3 tbsp butter
1 tbsp chopped garlic
1/2 teaspoon dried basil
3 tbsp dry white wine such as chardonnay or Fume Blanc
    Salt and Pepper to taste
2 Tbsp Chopped parsley (optional)

To prepare:

Heat a large skillet or sauté pan on a medium heat setting, add the butter and allow to melt completely. Add in the garlic, onions, and basil and sauté until the onions are translucent. Add in the white wine, lemon juice, parsley, and chopped clams and bring to a simmer, stirring the pan frequently. Next, add in the hard shell clams and cover the pan, steaming for 5-7 minutes or until the shells pop open. Season with salt and pepper and toss in cooked linguine to coat evenly. Serve with a sprinkling of chopped parsley in large bowls and enjoy.

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