This creamy, buttery, briny, rich and delicious clam sauce (Did I use enough adjectives?) is just what the doctor ordered if your looking for a way to spruce up your tired pasta repertoire.
We are in the Midwest so we use canned clams. "Fresh" Clams here in "The Heart of it All" aren't typically what those on the coasts would actually call fresh. If the idea of canned clams is too much for you then frozen will work nicely too. Just remember, whatever type you use, reserve the clam liquid!!
Ingredients
1.5 lbs Clams
1 Medium Onion, Chopped
4 Cloves Garlic, Minced
4 T Butter
1/2 C Flour
1 T Oregano
2 Bay Leaves
1/2 C Italian Parsley, Chopped
1/2 C Dry White Wine
1/2 C Shredded or Grated Parmesan Cheese
Kosher Salt and Ground White Pepper to Taste
Open or thaw clams and reserve liquid
Add enough cream to clam liquid to equal 4 C
Melt 2 T Butter in heavy bottom pot
Add Onions to butter and sauté until soft
Add Garlic, Oregano, and Bay Leaves to pot
Stir and cook 1 to 2 minutes (Don't burn the Garlic)
Add remaining butter to pot and melt it.
Add Flour, Kosher Salt, and Ground White Pepper to pot and stir
Add Cream/Clam broth mixture to pot
Cook until thickened
Stir in Clams, Parsley, and White Wine
Simmer 10-15 minutes
Serve over pasta and top with Cheese
**You can play around with the seasonings. Italian Seasonings or Thyme would work just as well.
** Use white pepper instead of black pepper. If you use black pepper your sauce will be mottled with black flecks everywhere.
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