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White Clam Sauce Recipe

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This recipe for White Clam Sauce, by , is from The Scattini Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rhonda Scattini

Category:
Category:

Ingredients:  
Ingredients:  
3 cans whole baby clam
2 bottle clam broth
1 bunch chopped green onions
1/12 cups white wine
1 lb small fresh clam
8 oz. non salted butter
2 tbsp olive oil
1 cup 1/2 & 1/2
Roux to thicken sauce
Parmesan cheese, fresh grated

Directions:
Directions:
In heavy large deep skillet with tight fitting lid, @ Medium heat add olive oil, 2 tbsp butter and green onions. Saute 3-4 minutes just to lightly brown onions add garlic and saute just a minute longer to get rid off the raw garlic flavor. Add 1 cup of the white wine, and reduce until almost no liquid remains. Reduce heat to low, Add all the broth to the pan (including the broth from the canned baby clams) reduce by 1/2 add baby clams 1/2 and 1/2 and butter bring to just about a boil, you may need to increase the temperature for a bit (you want a sauce that will coat a spoon, something that will not run off the pasta). Add roux a little at a time to get he right consistency, once you have that add the clams in shells and cover the pot tightly. reduce to low heat, check the clams in about 3 minutes. Once all the shells are open, you are ready to eat, if some shells refuse to open toss em out, pour clam sauce over fresh made pasta. Serve with fresh grated Parmesan Cheese.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20-30 minutes

 

 

 

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