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Clam Sauce

Clam Sauce, it can be prepared two different ways, white or red. I opted to make White Clam Sauce, but without the excess butter and oil the recipe typically calls for. To take this sauce to the next level of being deliciously guilt-free, I served the sauce over zucchini noodles, aka Zoodles.

The sauce was flavorful and each slurp of zoodle was good to the last bite! Perfect for at-home date night, or hosting Italian night, give your guests something delicious to twirl with their forks!

Ingredients:

  • 1 10 oz. can whole clams
  • 1 Dozen Fresh Clams
  • 1/8 Cup White Wine
  • 1 Shallot, chopped
  • 3 Cloves Garlic, chopped
  • 1 TB EVOO
  • 1 TB Parmesan Cheese
  • 1 tsp. Dried Parsley
  • Black Pepper, to taste

Directions:

First, you want to prep all of the ingredients needed for the Clam Sauce. For the fresh clams, use a cooking brush to scrub off any sand that may be on the clams. Then dump them into a bowl of water to soak in until you are ready to use them. Allowing them to soak in water causes excess sand to sink to the bottom of the water bowl.

Next, chop the shallots and fresh garlic. Then, take your can of whole clams and separate the clams and the juice they come in by using a mini strainer to seperate the clams from the juice.

In a large sauté pan (one that has a lid is recommended) add the shallots, garlic and EVOO and sauté until the shallots become translucent. Next, add your white wine and let that cook off for 2-3 minutes.

Now you are ready to add the canned clam meat to the sauce, and let cook for 3-5 minutes. Next, you can add the juice of the clams, but avoid pouring the all the juice since excess sand tends to sit at the bottom of canned clams. Add the parsley, parmesan cheese, and black pepper to the sauce and cook for 5-7 minutes.

Once the sauce has cooked some more, you are now ready to add the fresh clams to the sauce. Add the clams and cover the pan with the lid, allowing them to cook until the clams fully open up. This process takes 8-10 minutes or so.

After the sauce is finished cooking, pour the sauce over your choice of either linguini or Zoodles and add a sprinkle of cheese. I opted for Zoodles and the dish was not only tasty, but ALSO guilt-free!

 

 

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