White Clam Sauce
Ingredients:
| 2 Lbs. |
Onions (Fine Dice) |
| 1/2 Cup |
Garlic (Chopped Fine) |
| 2 Tbsp |
Thyme (Whole) |
| 2 Tbsp |
Oregano (Whole) |
| 2 Tbsp |
Basil (Whole) |
| 1/2 Tsp |
Crushed Red Chili |
Other Ingredients:
| 12 Oz. |
Olive Oil |
| 12 Oz. |
Flour |
| 2 Cans |
Clam Juice (46 Oz) |
| 3 Cans |
Chopped Clams |
| 1 Cup |
Sauterne Cooking Wine |
| |
Heavy Cream |
| |
Fresh Chopped Parsley |
Method:
- In A Hot Two Gallon Sauce Pan, Add The Oil And Saute The Onions, Garlic, Herbs, And Chili Until Onions Are Glassy.
- Add Flour And Continue Cooking For About Five Minutes. Do Not Let The Flour Onion Mixture Brown!
- Using A Wire Whip, Whisk In The Clam Juice And Sauterne Wine And Bring To A Boil. The Mixture Should Be At A Medium Thickness. Let Simmer For About 15-20 Minutes.
- Drain The Clams And Add To The Sauce.
- Place In A Bain Marie And Keep Hot.
**To Finish:
- Place An Eight Ounce Ladle Of Sauce Into A Saute Pan, Add Two Ounces Of Heavy Cream, And About 2-3 Tbsp Of Parmesan Cheese. Bring To A Boil While Stirring Constantly.
- Add One Bowl Of The Un-Heated Pasta (Usually Linguini) To The Sauce And Stir Until Hot And Fully Coated With Sauce.
- Sprinkle With Chopped Parsley, Mix, And Then Serve On Large Oval Plate.
Source: Chef Roland Ng, CCSF
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