Italian White Clam Sauce
Ingredients
| 1/2 cup olive oil | ||
| 10 cloves garlic, minced | ||
| 1 (8oz) bottles of clam juice | ||
| 1 cup half and half\ | ||
| juice of 1 lemon | ||
| 1 cup of dry white wine | ||
| 1/2 stick of unsalted butter | ||
| 1 tbs oregano | ||
| 4 tbs fresh parsley, minced for garnish | ||
| 4 leaves fresh basil, chopped | ||
| 1 lbs of fresh little neck clams washed and 6 (6oz) cans of chopped clams\ | \ | |
| kosher salt and fresh cracked black pepper to taste\ | ||
| pasta for serving | ||
| Parmesan for serving |
Directions:
- In a large saute pan heat the olive oil over low heat then add the garlic.
- Add the butter and half and half and bring almost to a boil.
- Add the shell clams, the chopped clams. juice, wine, oregano, and simmer until clams open or for about 5 minutes. The sauce will reduce by about 1/3. Remove the clams and sauce from the heat as soon as all the clams are open. Discard any clams that do not open.
- Season with salt and pepper.
- To serve add cooked pasta to plates and arrange an equal number of shelled clams around plate, then spoon the sauce over.
- Garnish with parsley and fresh grated Parmesan if desired.
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