Clam Sauce

Enjoy tossed with your favorite shape of pasta! (If anyone can think of another use for this sauce, you’re more than welcome to weigh in on the subject.)

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  • 4 T. butter
  • 4 to 8 cloves of garlic minced (depending on how much garlic you enjoy)
  • 1 can chopped clams in their juice
  • 1 can minced clams in their juice
  • 1 c. white wine
  • 1/8 tsp. crushed red chili flakes
  • 1/2 tsp. salt (omit if you’re not big on salt)


  1. Melt butter in a sauce pan over medium-low heat. Add garlic and saute for approximately 3 minutes or until you can see flecks of brown beginning to form.
  2. Add the clams in their juices and wine.  Increase the heat  to medium. Add the crushed red chili flakes and salt.
  3. Gently boil until liquid is reduced by at least half, approximately 5 to 10 minutes.
  4. Cool slightly before tossing with pasta.

I used a teaspoon of salt, which may have been too much. I’m sure the clams are salty enough without added salt. I would recommend using 1/2 teaspoon, or omit if you’re not big on salt. I love salt — so one teaspoon was fine for me. The crushed red chili flakes give the dish a small amount of heat. Omit if you don’t like spicy food. I love garlic, so I used eight cloves. Use less if you find garlic over-powering.

Recipe rating:

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