Classic Clam Sauce

Classic Clam Sauce.  
clam sauce for pasta
I love Clam Sauce,
and I’m so glad my family does too.
That way I get to enjoy it all the time.
I make a large batch and freeze half so I can defrost for a quick dinner a couple weeks later.
1 Three-pound can chopped sea clams
1 diced onion
1 T butter
1 T olive oil
3  cloves minced garlic
2  tsp oregano
1  bunch fresh Italian parsley chopped
4 T cornstarch
1 cup white wine
Saute’ the onion and garlic in butter and olive oil add the cornstarch to the clam juice (add clams at the end) and wine then stir into pan with onion and garlic. Stir on medium until bubbly about 5 minutes and has thickened then add the clams, oregano, parsley, salt and pepper to taste.  Serve over hot pasta and top with Romano Cheese and enjoy with garlic bread.

6 Comments

  1. This looks great. Linguine with clam sauce is a favorite here, but I just use the canned sauce. eek!
    I will have to try and do it the right way next time ๐Ÿ˜‰

  2. I have to admit, I've never had clam sauce before. I'm a little leery of it, but you made it look not so scary!

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