White Clam Sauce

wtorek, 18 lutego 2014

2 tablespoons butter
1 (10 ounce) can whole clams
2 garlic cloves, smashed (lay garlic clove on board and smash, remove skin, do not chop)
1 (8 ounce) bottle clam juice
1 cup white wine
1/2 cup heavy cream
1 medium tomato, chopped (see note) (optional)

1 Melt butter in heavy skillet over med/low heat.
2 Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
3 Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
4 Remove garlic cloves
5 Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
6 Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.

Golden Mercies