• 1 medium-size onion, chopped (1/2 cup)
  • 1 clove garlic, minced
  • 1/4 cup olive oil or vegetable oil
  • 2 cans (8oz. each) minced clams
  • 1/4 cup white cooking wine
  • 1/2 cup chopped parsley


1. Saute onion and garlic in oil until soft in a medium-size saucepan. Add clams with liquid, wine and parsley; cook over low heat, just until hot.

2. For a special sauce; cool mixture slightly and place in electric blender container; cover. Whirl 30 seconds. Reheat before serving. Serve over spaghetti, maruzzelle or fettuccine.Makes 3 cups

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Submitted 6/13/05.
Source: Family Circle
Submitted By: Linda Wilson
White Clam Sauce