Clam Sauce

1. 1

   Place the clams in a large bowl and cover with cool water.

2. 2

   Stir a handful of flour or cornmeal into the water so that the clams will purge themselves of sand or other foreign matter.

3. 3

   refrigerate for at least 3 hours or overnight.

4. 4

   When you are ready to use the clams, scrub them well with a clean, stiff brush.

5. 5

   In a deep nonreactive saute pan or saucepan large enough to hold the clams, combine the olive oil, parsley, oregano and crushed red pepper.

6. 6

   Stir in the garlic and cook gently over moderate heat until softened but not colored, about 4 minutes.

7. 7

   Pour in the wine and cook for about 3 minutes to burn off the alcohol.

8. 8

   Add the clams and cover immediately.

9. 9

   Increase the heat to high and cook until the clams open, 8 to 12 minutes, depending on the kind of clams.

10. 10

    Discard any clams that did not open.

11. 11

    Set aside a few clams with their shells for garnishing.

12. 12

    Then remove the remaining clams from their shells; discard the shells and return the clams to the broth to heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.