White Clam Sauce for Pasta

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
190
protein 
30 g
sodium 
343 mg
carbohydrates 
9 g
fat 
3 g
fiber  
Trace
cholesterol 
77 mg
Servings 
4
Ingredients 

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

Instructions 
  1. 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.
  2. 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.
  3. Divide clams into 4 portions. Serve clams over 1 cup cooked pasta with ½ cup sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein