White Clam Sauce
List of Ingredients
2 cans (61/2-ounces each) chopped clams and their juice or 2 pounds fresh clams
1/4 cup olive oil
2 cloves garlic
1/3 cup dry white wine
Freshly ground pepper, to taste
2 tbsps. chopped parsley, for garnish
Recipe
If using canned clams, go to step 2. If using fresh clams, scrub thoroughly with a stiff brush to remove any sand or barnacles; discard any clams that don’t close tightly when touched. Place clams in metal colander and set in large pot containing approximately 2 inches boiling water. Cover and steam just until clam shells begin to open. Remove from heat and remove meat from shells. Dice meat; set aside. Strain juice from pan through fine sieve; reserve 1/2 cup of the juice to use for sauce.
In large skillet over medium heat, warm 3 tablespoons of the olive oil. Add garlic cloves, browning lightly to flavor oil. Discard garlic cloves.
Add steamed fresh or canned clams along with 1/2 cup of their juice and the wine. Cook over medium-high heat until about half of the liquid has evaporated (about 2 minutes). Add pepper to taste; simmer 4 to 5 minutes.
Garnish with parsley.
Makes about 1 1/2 cups sauce.
Use the smallest clams you can find in this traditional linguine sauce.
TC Palm 01/10/01
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