Italian White Clam Sauce


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

  • 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.




10 min


10 min


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