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Chardonnay Clam Sauce

Here’s a simple and delicious clam sauce recipe that’s perfect for pasta, and perfect for the fall.  You’ll need:

Hands holding Littleneck Clams

Littleneck Clams, image from Wikipedia

  • 2 Tbsp. Butter
  • 2 Tbsp. Olive Oil (Extra Virgin is usually best)
  • 1 1/2 Tsp. Fresh, Minced Garlic
  • 1/2 Cup Chardonnay
  • 1 Pinch Salt
  • 1 Pinch Black Pepper
  • 8 to 12 Fresh Clams in Shells (or a can of baby clams)
  • 2 Tbsp. Fresh, Chopped Parsley
  • 1/2 Lb. Pasta (I use linguine, cooked as directed on the package)
  • Shaved Asiago Cheese, to Taste
WineKeeper--Napa 4 Bottle

WineKeeper--Napa 4 Bottle

Before cooking your linguine/pasta, steam your fresh clams until their shells open; this is the sign that they’re cooked and ready.  (If using canned clams, there’s no need to steam.)  Prepare your linguine/pasta according to the package’s instructions.  When the pasta is almost finished cooking, combine the butter, olive oil, and garlic in a skillet.  Melt the butter, and saute the garlic for 1 to 2 minutes.  Add your Chardonnay, and pour in a little residual clam juice, if desired (about 1/4 cup from the bottom of your steamed pot of clams, or from the can).  Reduce temperature to low, and cook for 1 minute.  Add clams and parsley, heating them for another minute.  Put the cooked linguine/pasta on a plate, and cover it with this sauce.  Add a pinch of salt and pepper, evenly distributed, then cover with shredded Asiago cheese, according to taste.  Enjoy, and don’t forget to serve the rest of the Chardonnay with the meal!  If you choose to have another wine in its place, don’t waste your Chardonnay; use The Keeper Wine Preservation System, or the Napa 4 bottle WineKeeper dispenser and preserver unit to save the rest for another time.  Enjoy!

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