White Clam Sauce
Ingredients
- 3 to 4 dozen littleneck Clams
- 2 tbsp butter
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- ½ cup dry white wine
- salt
- pepper
- ½ cup fresh parsley chopped
- pasta of your choice
Instructions
- Steam clams in ¼ cup water in a 4-5 quart pot. Remove clams as they open. Discard any unopened clams.
- Strain steaming liquid through several thicknesses of dampened cheese-cloth, reserving liquid.
- Remove remaining clams from shells and set aside.
- Melt butter in olive oil in a wide frying pan over medium heat.
- Add onion, cook stirring often until soft.
- Mix in garlic, wine, and clam liquid. Bring to a boil, boil until almost all liquid has evaoporated.
- Return to medium heat, add clams and any juices.
- Heat through, season with salt and pepper. Stir in parsley.
- Serve immediately over pasta.