Special White Clam Sauce
Dive into the briny, savory flavors of the ocean with this Special White Clam Sauce recipe—a true classic that’s perfect for seafood lovers. Featuring tender littleneck clams simmered in a fragrant blend of garlic, dry white wine, clam juice, and a hint of red pepper flakes for subtle heat, this dish is elevated with fresh parsley, oregano, and a splash of fresh lemon juice for brightness. Whether served over al dente pasta or paired with crusty bread to soak up every drop of the luscious sauce, this recipe is a quick and elegant dinner option, ready in just 35 minutes. Bursting with coastal flavors and simple ingredients, it’s a surefire way to bring restaurant-quality seafood to your kitchen table.
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Recipe Information
Ingredients
- 2 pounds Littleneck clams (fresh, scrubbed clean)
- 4 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 Garlic cloves (minced)
- 1 cup Dry white wine
- 1 cup Clam juice
- 1 teaspoon Red pepper flakes
- 3 tablespoons Fresh parsley (chopped)
- 1 teaspoon Fresh oregano (chopped)
- 1 teaspoon Kosher salt
- 0.5 teaspoons Freshly ground black pepper
- 0.5 Lemon (juiced)
- 12 ounces Pasta (optional, for serving)
Instructions
If serving with pasta, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
Thoroughly scrub the clams under cold running water to remove any grit. Discard any clams that are open and do not close when tapped.
In a large sauté pan or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the minced garlic and red pepper flakes to the pan, cooking for 1-2 minutes until fragrant but not browned.
Pour in the dry white wine and clam juice, stirring to combine. Bring the mixture to a simmer.
Add the cleaned clams to the pan, distributing them evenly in a single layer. Cover the pan with a lid and cook for 5-7 minutes, or until the clams open. Discard any clams that remain closed.
Stir in the chopped parsley, oregano, kosher salt, and freshly ground black pepper. Squeeze the lemon juice over the sauce and mix well.
If using pasta, add the cooked pasta to the pan and toss gently to coat in the sauce.
Serve immediately, garnished with additional fresh parsley and a drizzle of olive oil if desired. Serve with crusty bread to mop up the sauce.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3025 mg | 132% | |
| Total Carbohydrate | 123.2 g | 45% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 5.9 g | ||
| Protein | 152.3 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 577 mg | 44% | |
| Iron | 155.2 mg | 862% | |
| Potassium | 1764 mg | 38% | |
*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.
