Garlic Clam Sauce

Garlic Clam Sauce
Recipe type: sauces
  • 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
  1. Bring all ingredients to a simmer and add ⅔ cups of cornstarch dissolved into ⅔ cup of cold water.
  2. Whisk it in and keep whisking until it comes back to a simmer and remove from heat.
  3. Once the liquid cools, add ⅔ cup of chopped parsley.
  4. You can portion
  5. the cooled sauce into 15-ounce servings. I use soup pint containers for this.