White Clam Sauce
 
 
Yield: 2 servings
Difficulty:
   
18
1 clove
1/3 cup
1/3 cup
3/4 cup
1 tsp.

1 Tbsp.
1 Tbsp.
As needed
1/2 lb.
As needed
 Littleneck clams, fresh
Fresh garlic, minced
Onion, diced fine
White wine
Water
Beyond Broth all natural chicken reduction
Fresh parsley, chopped
Whole butter, salted
Vegetable oil
Pasta, cooked
Salt and pepper
 
 
 
  1. Heat a large sauté pan on med-high heat with a minimal amount of oil.
  2. Add garlic and onions; cook until translucent.
  3. Add wine, water, Beyond Broth and clams; stir and cover.
  4. Continue cooking until all clams are open.
  5. Remove all clams; add butter, parsley, salt and pepper, pasta and toss.
  6. Return Clams to pan and serve.
  7. Top with grated parmesan cheese (optional).

 
 
 
 
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