Clam Sauce
This sauce was developed from my brothy clam chowder recipe when an accidentally thin chowder became the base for this pasta dish. Serve with linguine and garlic bread. (Recipe by Shawnie Kelley)
- Serves
- 4
Directions
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In a Dutch oven or large soup pot, cook bacon (or pancetta briefly) over medium heat until crisp. Remove to paper towel to drain; set aside.
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Pour off most of the bacon fat except about 1 tablespoon. Add butter.
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Add onions and sauté together in the bacon drippings until translucent. 4-5 minutes.
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Add garlic and cook for 1 minute more.
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Deglaze with white wine, scraping bits off the bottom of the pan
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Stir in the clam juice (and/or reserved clam water), bay leaf, and thyme
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In a separate bowl, combine flour and whole milk, whisking until a smooth slurry. Gradually stir into sauce to slightly thicken. Bring to a simmer while stirring for 1-2 minutes. It will be brothy.
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Add clams and simmer for 15-20 minutes. Do not overcook or clams will become rubbery.
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Taste along the way, adding salt as needed.
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Clam juice is briny and will bring salty flavor.
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.
From Shawnie's class “Pasta at Home”
