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Does anybody know the equivalent english recipe for the american white clam sauce?
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Get some clams, poach in white wine, bay leaves and water. When the clams open, remove from heat, drain and keep the liquor. Remove the meat from the shells and set to one side.
Melt some butter in olive oil. Saute some garlic, add the cooking liquor, reduce and thicken with cornflour. Add chopped parsley, add finely chopped clam meat.
Serve over thin pasta - linguine / spagettini, etc. or use a black pasta (made with squid ink and most oftenn served with seafood sauces). Tons of fresh bread needed to soak up the juices....
There are variations but keep it simple.....hope this is the sort of thing you thought of...
Melt some butter in olive oil. Saute some garlic, add the cooking liquor, reduce and thicken with cornflour. Add chopped parsley, add finely chopped clam meat.
Serve over thin pasta - linguine / spagettini, etc. or use a black pasta (made with squid ink and most oftenn served with seafood sauces). Tons of fresh bread needed to soak up the juices....
There are variations but keep it simple.....hope this is the sort of thing you thought of...
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