Clams with White Wine Sauce

31 08 2010

Clams with White Wine Sauce

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One of my favorite dishes; pure, simple and delicious like so much Italian cuisine. The key is fresh, fresh, fresh! I also like to drizzle about a tablespoon of Alfredo sauce on top for a  little extra creamy goodness.

  • Fresh pasta (see basic pasta dough recipe)
  • 1 dozen top neck or other fresh hard-shell clams, rinsed
  • 1 cup clam broth (or seafood stock)
  • ½ cup white wine
  • 1 Tbs fresh chopped oregano
  • 1 Tbs fresh chopped thyme
  • 1 Tbs piri-piri or other hot sauce
  • ¼ cup chopped parsley
  • ¼ chopped onion
  • 2 cloves garlic, chopped
  • ¼ cup red pepper, small dice
  • Fresh grated parmesan for garnish
  • Fresh chopped parsley for garnish

Place the herbs, wine, broth or seafood stock, hot sauce, onion and garlic in a medium sautoir or saucepan over medium high heat. Bring to a boil and then reduce to a simmer. Add the clams and cover. Cook for about 6-8 minutes; at this point discard any clams that have not opened. Remove the clams and reserve.

Heat the sauce to high and reduce until thickened, about 5 minutes. While the sauce is reducing, cook the pasta in salted water, drain and plate. About 1-2 minutes before the sauce is done, add the red pepper. Place the clams over the pasta and ladle the thickened sauce on top. Garnish and enjoy.




4 responses

31 08 2010

This dish epitomizes the concept of : how to make good even better! Love the addition of the alfredo sauce at the end.

31 08 2010

@TOB: Thanks!
@DB: I believe we are and man that must be some good stock 😉
@Koek: Absolutely! I think any shellfish is good

31 08 2010

doc – we must be cut from the same stock – this dish is perfect. you know some things you could eat over and over again and never grow bored? this would be one of them! Never thought to use a drizzle of alfredo but you can bet I will be now.

1 09 2010

Oh my. Oh my my my. Doc you have outdone yourself. That is one sexy dish… Think it’ll work with muscles?

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