White Clam Sauce
 

Posted by Debelli on 05-03-2001 10:33 AM:

WHITE CLAM SAUCE

2 dozen littneck clams or 1 10 ounce can whole or minced clams
1/4 cup water
1 clove garlic, minced
2 tablespoons olive oil
salt, if desired, to taste (omit if using canned clams)
freshly ground black pepper to taste
1/4 cup minced fresh parsley
grated Parmesan cheese (optional)

1. In a pot with a cover, steam the calms in the ater. As soon as the clams open, remove them from their shells, and chop them. Save the liquid in the pots and any that drips from the shells. Straint he juice (If you used canned clams, chop them and save the juice.)

2. In a heavy sauceplan, saute the garlic in the oil for 1 minute, but do not let the garlic brown.

3. Add the chopped clams and enough of the reserved clam juice to the sauce so that the desired consistency is reached. Add the salt and pepper. Stir in the parsley.

4. Serve the sauce over WW pasta, sprinkled with Parmesan, if desired.