White Clam Sauce
Garlic softens in butter and oil before the clams lend their briny juice to this quick white sauce. It slips between strands of pasta, with lemon at the table to sharpen each bite.
Recipe link
Prep time10 min
Cook time35 min
Total time45 min
- Course
- Main Dishes, Pastas
- Cuisine
- Granny's Recipes
- Difficulty
- Easy
- Est. calories / serving
- 620
Ingredients
White Clam Sauce
- 4 cans minced clams — 7½ oz each, liquid reserved
- ⅔ cup olive oil
- ½ cup butter
- 4 cloves garlic cloves — smashed & minced
- ¼ cup fresh parsley — chopped
- 1 teaspoon fine salt (optional) — plus more to taste
Pasta
- 1 package spaghetti — 8 oz
- 1 package green noodles — 8 oz
Garnish
- Parmesan (optional) — grated
- lemon — wedges
Instructions
- Prepare the Clams: Drain the clams through a fine-mesh strainer set over a liquid measuring cup. Reserve all the clam liquid, about 1½ cups, and set the drained clams aside.30 oz minced clams, about 1½ cups clam liquid
- Build the Sauce: In a 12-inch deep skillet or large saucepan, heat the olive oil and butter over medium-low heat until the butter melts. Add the garlic and cook gently for 3–5 minutes, stirring often, until softened and fragrant but still pale. Do not let the garlic brown.⅔ cup olive oil, ½ cup butter, 4 garlic cloves
- Add the Clam Juice: Remove the pan briefly from the heat and carefully stir in the reserved clam liquid, parsley, and 1 teaspoon salt. Return the pan to medium heat and bring the sauce to a gentle boil. Reduce the heat to medium-low and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly reduced and flavorful but still loose enough to spoon over the pasta.about 1½ cups clam liquid, ¼ cup fresh parsley, 1 teaspoon fine salt
- Finish the Sauce: Reduce the heat to low. Stir in the drained minced clams and cook for 1–2 minutes, stirring gently, just until heated through. Do not boil. Taste the sauce and add more salt only if needed.30 oz minced clams
- Cook the Pasta: Meanwhile, cook the spaghetti and green noodles in a large pot according to their package directions until al dente. If their cooking times differ, begin the longer-cooking pasta first so both finish at approximately the same time. Drain well and toss the two pastas together lightly in a large serving bowl.8 oz spaghetti, 8 oz green noodles
- Serve: Stir the sauce well, then spoon it generously over the hot noodles. Top with grated Parmesan if desired and serve immediately with lemon wedges at the table.Parmesan, lemon wedges
Notes
- Reserve the Clam Juice: The canned clam liquid provides much of the sauce’s seafood flavor. Drain the clams over a measuring cup so none of it is lost.
- Salt Carefully: Canned clam liquid varies in saltiness. Begin with 1 teaspoon, allow the sauce to reduce, and taste before adding more.
- Keep the Garlic Gentle: Cook the garlic slowly until soft and fragrant. Browned garlic can become bitter and overpower the clams.
- Keep the Clams Tender: The clam liquid benefits from simmering, but the drained clam meat does not. Add the clams at the end and heat them only until warm.
- Pasta Options: The combination of spaghetti and green noodles gives the dish its vintage character. If green noodles are unavailable, use 1 pound total spaghetti or linguine.
- Make Ahead: The sauce may be prepared through Step 3, cooled, covered, and refrigerated for up to 1 day. Reheat it to a gentle simmer before adding the drained clams.
- Storage and Reheating: Refrigerate leftovers in shallow airtight containers within 2 hours and use within 3 days. Reheat gently on the stovetop with a small splash of water, or microwave in short intervals, until the center reaches 165°F.
- Serving Suggestions: Serve with Cheesy French Bread and Italian Vegetable Toss, then finish the meal with Classic Fresh Key Lime Pie.
Nutrition (Approximate Per Serving)
Yield
8 servings — Serving size: About 1½ cups pasta with sauce
- Calories
- 620
- Carbohydrates
- 49.5 g
- Protein
- 33.5 g
- Fat
- 32 g
- Saturated Fat
- 10 g
- Cholesterol
- 80 mg
- Sodium
- 420 mg
- Fiber
- 2 g
- Total Sugars
- 1.5 g
Equipment
- 12-inch deep skillet (A large saucepan is an acceptable alternative.)
- Large pot
- Fine-mesh strainer (A small-holed colander is an acceptable alternative.)
- Liquid measuring cup
- Measuring cups and spoons
- Wooden spoon
- Tongs (A pasta fork is an acceptable alternative.)
- Large serving bowl