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White Clam Sauce
Ingredients: Preparation Time: 20 minutes
1 dozen fresh small clams like littleneck, cherrystone, etc
3 cloves fresh minced garlic
1 large lemon
1/4 cup fresh chopped parsley
1/4 cup dry white wine
1/4 cup chicken stock
1 Tablespoon butter
1 Tablespoon olive oil
Cooking Instructions:
Thoroughly wash clams with cold water and a soft brush to remove any sand. Do not use any clams that are open. Make sure they are all closed tightly.
In a large saute pan, melt butter with olive oil and add garlic and parsley and cook on medium high heat for one minute.
Add wine first, then chicken stock, clams, and juice from 1/2 lemon.
Cover tightly and cook until all clams have opened fully.
Squeeze second half of lemon and add a little more fresh parsley and serve over linguini.
***I always serve this dish with a nice loaf of italian bread because my guests go crazy dipping the bread into the remaining sauce when the clams are gone!!
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