Clam and Mushroom Sauce
Elevate your weeknight meals with this luscious Clam and Mushroom Sauce, a creamy and savory delight that’s ready in just 30 minutes! Bursting with tender clams, earthy mushrooms, and the aromatic blend of garlic and shallots, this versatile sauce is simmered to perfection with a splash of dry white wine, heavy cream, and a subtle hint of lemon for brightness. Fresh parsley adds a vibrant finish, while an optional sprinkle of Parmesan takes the creaminess to the next level. Perfect served over pasta, rice, or as a flavorful topping for grilled seafood or chicken, this easy recipe is a surefire way to impress at your dinner table.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 3 tablespoons Butter
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 large Shallot, finely chopped
- 2 cups Fresh mushrooms (such as cremini or button), sliced
- 2 cans (6.5 ounces each) Canned clams (with juice)
- 0.5 cup Dry white wine
- 1 cup Heavy cream
- 0.5 cup Chicken or vegetable broth
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
In a large skillet, melt the butter with the olive oil over medium heat.
Add the minced garlic and chopped shallot to the skillet. Sauté for 2–3 minutes until fragrant and the shallots are softened.
Stir in the sliced mushrooms and cook for about 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and are golden brown.
Drain the canned clams, reserving the juice. Add the clams to the skillet and cook for 2 minutes to heat them through.
Pour in the dry white wine and let it simmer for 2–3 minutes, allowing the alcohol to cook off.
Reduce the heat to low and stir in the heavy cream, reserved clam juice, and chicken or vegetable broth. Let the sauce gently simmer for 5–7 minutes, allowing it to thicken slightly.
Add the lemon juice and fresh parsley to the sauce. Stir to combine, then season with salt and black pepper to taste.
If desired, stir in grated Parmesan cheese for an extra creamy and cheesy texture.
Remove the sauce from heat and serve hot over pasta, rice, or as a topping for grilled seafood or chicken.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 3.7 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 172 mg | 13% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
