 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This comes from the label on a bottle of Clam Juice. I have not tried it yet, but is an interesting spin on regular clam sauce. I am posting it here for safe keeping. Ingredients:
1/4 cup olive oil |
3 medium onions, chopped |
2 teaspoons celery, minced |
2 teaspoons fresh parsley, minced |
3 garlic cloves, minced |
1 (10 ounce) can clams, undrained |
1 tablespoon soya sauce |
1/4 teaspoon fresh ground black pepper |
1/4 lb butter |
2 (8 ounce) bottles clam juice |
1 cup dark beer |
chopped parsley (to garnish) |
Directions:
1. Heat olive oil in a medium non-stick saucepan over medium heat. Add onions, celery and parsley. Saute for 5 minutes. Add garlic and saute for 1 minute. Add clams, soya sauce, pepper and butter. Cook until butter is melted. Add clam juice and dark beer. Simmer over medium heat for 20 minutes for a thinner sauce, or 40 minutes for a thick, dark rich sauce.
2. Serve over spaghetti.
3. Garnish with chopped parsley.
|
|