Ingredients
1 (10 1/2 oz.) can white clam sauce
1 (6 1/2 oz.) can minced clams
1 (10 1/2 oz.) can whole baby clams
4 or 5 cloves garlic, minced
parsley (Italian if possible)
olive oil
Method
Sources
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dataset
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RecipeNLG
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Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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In a large saucepan, pour in olive oil just to cover bottom of pan. Add garlic to cold oil; bring heat up slowly just until tender, then add the juices from the white clam sauce, minced clams and whole baby clams. Bring to slow boil. Add about 2 to 3 tablespoons of parsley to juices. Just before you serve, add all clams to the sauce; heat about 5 minutes. Serve over cooked linguini noodles. Serves 4 people.