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White Clam Sauce Recipe
|Cherrystone clams||24 (2 Dozen)|
|Water||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Bay leaf||1⁄2 , crumpled|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1926 Calories from Fat 638
% Daily Value*
Total Fat 70 g108.3%
Saturated Fat 7.5 g37.4%
Trans Fat 0 g
Cholesterol 634.9 mg
Sodium 12430.2 mg517.9%
Total Carbohydrates 37 g12.3%
Dietary Fiber 0.62 g2.5%
Sugars 0.2 g
Protein 254 g508.5%
Vitamin A 13.3% Vitamin C 22.2%
Calcium 193.9% Iron 800.2%
*Based on a 2000 Calorie diet
Place in kettle and add water.
Bring to a boil; lower heat.
Simmer, covered, for 10 minutes, or until shells open.
Remove clams from shells, strain broth, and reserve.
Cut clams into small pieces.
Saute garlic, bay leaf, and parsley in olive oil for 5 minutes.
Add clam broth and bring slowly to a boil.
Add clams; season with salt and pepper.
Makes enough sauce to cover 1 pound of spaghetti.