Clams in Garlic Sauce
Author: Epicurus.com Kitchens
Recipe type: Appetizers
- 4 Cups bottled clam juice or chicken broth
- 1 Cup drained garlic confit; see Recipe
- 1 Tablespoon fresh lemon juice
- oil from garlic confit optional
- sea salt and freshly ground black
- 1 pound linguine; cooked al dente
- 1 Tablespoon plus 1/2 Cup extra virgin olive oil
- 3 shallots; peeled and sliced
- 3 cloves garlic; peeled and thinly sliced
- 2 sprigs fresh thyme
- 5 sprigs Italian parsley
- 1 bay leaf
- 1 1/2 pounds Maine butter clams; or Littlenecks or mussels
- 1 Cup dry white wine
- In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
- Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. with blender running, add remaining 1/2 cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
- Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired.
Toss with linguine, and top with clams.[br][br]Serve immediately.