White Clam Sauce

1. 1

   Melt butter in heavy skillet over med/low heat.

2. 2

   Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.

3. 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. 4

   Remove garlic cloves

5. 5

   Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini

6. 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.

* Per serving · 4 servings · Values may vary.

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