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> White Clam Sauce |
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| White Clam Sauce |
| Yield: 6 portions |
| Ingredients |
Amounts |
| Clams, littleneck |
60 ea. |
| Olive oil |
8 oz. |
| White wine, dry |
12 oz. |
| Onions, minced |
4 oz. |
| Garlic, minced |
2 Tbsp. |
| Chili pepper, chopped |
1 ea. |
| Salt |
1 tsp. |
| Ground back pepper |
1/4 tsp. |
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| Garnish |
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| Parsley, chopped |
1/4 cup |
| Oregano, chopped |
1 Tbsp. |
| Scallions, bias cut |
1/2 cup |
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| Method |
- Place the scrubbed clams in a shallow heat proof container.
Add one ounce of the olive oil and 4 ounces of white wine.
Cover with a tight fitting lid.
- Steam the clams over high heat until the shells open but
the clams remain moist.
- Strain the cooking liquid through cheesecloth. Remove
the clams from the shells and reserve the clams along with
the strained liquid.
- Heat the remaining olive oil in a large skillet and sauté
the onions and garlic. Add the remaining wine and reserve
clam juice. Reduce by half to a light coating consistency.
Adjust the seasonings with chili pepper, back pepper and
salt.
- Garnish the sauce with the parsley, oregano and scallions
after tossing in the desired pasta.
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