Liz posted 07-30-98
White Clam Sauce
From the California Culinary Academy's book, "Cooking at the Academy" --
2 shallots, peeled
4 cloves garlic, peeled
1 Tbl. olive oil
1/4 cup dry white wine
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. cracked black pepper
3/4 cup clam juice
1 pint (2 cups) half and half
6 oz. chopped (canned) clams
lemon juice
Chop the shallots and garlic.
Heat the oil in a heavy saute pan over moderate heat. When oil is hot, add the shallots and saute for 1 or 2 minutes. Add the garlic and saute for 1 or 2 minutes longer or until translucent.
Take pan off burner. Pour in the wine, return the pan to heat and deglaze, loosening the cooked particles on the bottom of the pan. Add the oregano, basil and pepper and cook for 2 to 3 minutes or until mixture has reduced by one half.
Add the clam juice and cook for 4 to 5 minutes longer or until reduced by one half. Add the half-and-half and cook for 6-8 minutes longer or until reduced by one half. Keep sauce warm until ready to serve.