Clams in Garlic Sauce
Author: Kitchens
  • 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
  1. 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.
  2. 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.
  3. Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired.
Recipe by Recipes at