Ingredients 1 51-ounce can of chopped sea clams (with the clam juice)
½ can (25 ounces) water
½ pound of clam base (paste)
1 tablespoon crushed red peppers
¼ cup garlic puree
½ cup vegetable or olive oil 1 cup of white wine
Instructions Bring all ingredients to a simmer and add 2/3 cups of cornstarch dissolved into 2/3 cup of cold water. Whisk it in and keep whisking until it comes back to a simmer and remove from heat. Once the liquid cools, add 2/3 cup of chopped parsley. You can portion
the cooled sauce into 15-ounce servings. I use soup pint containers for this.