Clam Sauce Made With Canned Clams, Yup!

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!


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7 thoughts on “Clam Sauce Made With Canned Clams, Yup!

  1. RossC October 13, 2017 at 3:14 pm Reply

    A favorite of mine… I also prefer canned to fresh and fresh is very available here.. I do the more sauce thing, especially adding more butter……

    • auntiedoni October 13, 2017 at 4:49 pm Reply

      Funny ya know Ross, I’d never made Clam Sauce this way before, but I will be doing so much more often now
      AND with more sauce for dippin’ ❗ ❗ ❗

    • auntiedoni October 13, 2017 at 4:51 pm Reply

      oh and I forgot to say, mahalo, thanks so much for stopping by, always nice to see you 🙂

  2. Addie Raines October 13, 2017 at 8:42 pm Reply

    As a New Englander who lives right on the coast, I always use a can of clams with the juice and a bottle of clam juice to up the amount of clams and clam flavor for the dish. I steam open a bag of live clams saving the water they are steamed in. That too goes into the sauce strained through a coffee filter. Whether the clams are for a pasta meal or clam chowder, the clams have to be in there and plenty of them.

    That pasta dish looks so inviting. Save me some.

    • auntiedoni October 14, 2017 at 8:46 am Reply

      MMM! I love Clams, but now living in the middle of the desert, Clams are more readily available and less expensive, especially when you like alot of them in a dish 😉
      So glad a poked your head in Addie 😀

  3. Julie Yates October 23, 2017 at 5:53 am Reply

    This summer we spent a lot of time in Oregon, Washington state, and California. I ate more clams than I ever had in my life! Here in the Midwest, that sure isn’t an option! Thanks for sharing this – sounds like an answer to my clam cravings! 🙂

    • auntiedoni October 23, 2017 at 7:01 am Reply

      I hear ya Julie! Here in the middle of the desert the only options that we have is frozen or canned and this recipe surly fit the bill, I’ll tell you. Let me know if you try this one, would’ya?
      Oh, and did I tell you how jealous I was of you guys toddling around like that, I only wish! 😀

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