1/4 c Olive oil
1/4 c Butter (1/2 stick)
1 Large clove garlic, minced
1/2 c Cold water
1 Bunch flat-leaf parsley, minced
1 tsp Kosher salt
1/2 tsp Oregano
1/4 tsp Ground black pepper
16 oz Tomato sauce
13 oz Canned minced clams
1-1/2 T Flour

Melt butter and olive oil in a skillet. Add minced garlic and cook until the garlic is colored light gold. Turn off heat and let the skillet cool for a few minutes.

Slowly stir cold water into the skillet until an emulsion forms. Stir in parsley, salt, oregano, and pepper. Add two cans of tomato sauce and bring the mixture to a boil. Simmer, stirring occasionally for 10 minutes.

Drain the clam juice into a cup. Mix 1-1/2 Tbsp flour with the clam juice and stir well to form a slurry. Add the slurry to the sauce, stir well to thicken, and simmer for a few minutes. Add clams just before serving to prevent clams from getting tough.

Date User Comment

Fri 03/21/08 23:00:33 C. sapidus Initial entry of recipe.