I love Clam Sauce, but not when it’s served with the Clams still in the shells, that’s just way too much work at the table for me. So I had this tin of chopped Clams in the pantry for awhile now, I thought I was buying canned Tuna, oops. What to do, what to do?
Clam Sauce Made With Canned Clams
(Serves One Diner)
1 6.5 oz. can Chopped Clams, drained & reserve the juice (try to leave the grit behind)
1 small (approx. 1 -1 ½ Tbsp.) Shallot, finely minced
1 tsp. Garlic, finely minced
1 Tbsp. Butter
1 Tbsp. Olive Oil
1 Tbsp. Dry White Wine (something you enjoy drinking, NOT Cooking Wine though)
1 Tbsp. Italian Parsley, rough chopped
Heat a pan over medium with the Olive Oil; sauté the Shallots and Garlic for about 1 minute, not long, you don’t want the Garlic to brown too much. Add the Wine to deglaze the pan; stir in the Clams, Butter and ½ of the reserved Clam juice to start. Simmer for about a minute or two til it starts to thicken; then add in the remaining Clam juice to a desired consistency (I used all of the juice), as well as the Parsley, combine well.
Serve over Pasta, Rice, Polenta or solo with some nice Bread to sop up all that goodness. Top with grated Cheese and more chopped Parsley.
** Cook’s note: If you’d like your dish saucier, just increase the Butter, Wine and use some bottled Clam Juice. I was good with this dish, though more sauce would have been nice for extra bread dipping 😉
I made Thick Spaghetti for DH’s Steamed Mussels and Clams for moi, MMM!