I can already hear the Italian police say:"You don't add cream or cheese to a clam sauce!" Well, I will have you know that my mother
is as Italian as they come: she was born in Lombardi and raised in Milan. Her clam sauce is still today the best I ever had. So try it
one time and I promise you will love it. You can serve it with pasta, put it on a pizza, or simply eat it from the pot with nothing else
than a garlic crostini!!!
| 1 |
tbsp. olive oil |
| 1 |
large shallot, finely chopped |
| 1 |
tbsp. chopped garlic |
| ½ |
cup Chardonnay |
| 2 |
cans chopped clams, drained (reserve the juice) |
| 1 |
tbsp. White Worcestershire sauce |
| ¼ |
tsp. cayenne pepper |
| ½ |
cup chicken stock |
| ¾ |
cup whipping cream |
| 2-3 |
tbsps. freshly grated Reggiano Parmesan cheese |
| 1 |
tbsp. chopped parsley |
| |
Salt & pepper |
| |
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|
In a saucepan, heat the olive oil. When hot, add the shallots and cook for a few minutes
until they are translucent. Add the garlic and when fragrant (about 20 seconds), add the
Chardonnay and reduce until smooth to the palate (approx. 5minutes). Add the clam juice,
Worcestershire sauce, cayenne pepper, chicken stock, and whipping cream. Let reduce
until the sauce reaches a thick consistency (coats the back of a spoon). Add the reserved
clams, Reggiano Parmesan cheese, and parsley. Adjust seasoning with salt & pepper.
To make this sauce with fresh clams, be sure to check the recipe on the DVD.
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