White Clam Sauce

Ingredients

• % cup pure olive oil
• 4 cloves garlic
• 12 cup clam juice
• % cup chopped parsley
• salt and fresh ground black pepper to taste
• 2 cups minced clams (fresh or canned)
• 1 doz. fresh clams

Method

1. 1

   In frying pan, brown garlic in oil for one minute over moderate heat.

2. 2

   Add clam juice and bring to boil.

3. 3

   Add parsley, salt, pepper, clams and heat through.

4. 4

   Serve over linguine or spaghetti and garnish with fresh steamed whole clams in shell.

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 5. The excerpt below is the record exactly as published.

White Clam Sauce % cup pure olive oil 4 cloves garlic 12 cup clam juice % cup chopped parsley salt and fresh ground black pepper to taste - 2 cups minced clams (fresh or canned) 1 doz. fresh clams

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