Clams in Wine Sauce
Love easy, tasty meals that are quick then you’ll love my Clams in White Sauce. I make these clams as a light dinner served with salad and bread or a hardier meal tossed with pasta, side salad, and bread. Either way, these clams are so good.
2 tablespoon olive oil
4 garlic cloves, minced
2 teaspoon Italian seasoning, I like Pensey’s Tuscan Sunset
pinch crushed red pepper flakes
8 oz. bottled clam juice
1/4 cup dry white wine
2 tablespoon butter
1 1/2 lbs. Count Neck Clams
1. Wash clams to remove any dirt or sand.
2. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Stir in Italian seasons and red pepper flakes. Pour in clam juice and white wine. Bring to boil then simmer for five minutes. Add clams, cover, and steam till clams start to open.
3. Add butter and clams, cover, and cook till the clams open about ten minutes. Discard any that do not open. Transfer clams to plate. Serve with fresh bread and a glass of crisp white wine.