Nutrition Information (per serving)
1 tsp extra-virgin olive oil
1 Tbsp minced garlic
2 lb fresh clams, rinsed and scrubbed with a brush
¼ cup white wine
1½ Tbsps lemon juice
1½ cups clam juice
¼ tsp freshly ground black pepper
1 Tbsp water
2 tsp cornstarch
2 Tbsp chopped fresh parsley
- In a large sauté pan, combine olive oil and garlic. Sauté briefly over medium heat. Add clams and continue to sauté. Add wine and cook until most of wine has evaporated. Add lemon juice, clam juice and black pepper. Simmer until clams open, about 5 minutes. Remove clams.
- In a small bowl, combine water and cornstarch and mix to form a thin paste. Add to sauce and cook until thickened. Add fresh parsley.
- Divide clams into 4 portions. Serve clams over 1 cup cooked pasta with ½ cup sauce.