This has got to be the best Clam Sauce recipe I have ever had! Butter, white wine and heavy cream is just screaming creamy obsession, and I can’t think of anything better than a little garlic to compliment a juicy cup of chopped clams, topped off with some sauteed mushrooms and scallions!
Why is this Clam Sauce Recipe Unique
Any Clam sauce recipe I ever had a bite that was like no other flavor. That’s why I decided to experiment here and there to develop my own recipe. I’ve since dabbled with a few other ideas from other existing and various types of clam recipes and I’ve turned out quite a few unique spins that I believe taste just as good if not better that the originals. You’ll understand a little more about what I’m talking about after I post my Clam Chowder! If I post my Clam Chowder that is!
The Clam Sauce Recipe consists of:
2 tbls. butter
1 chopped garlic clove
1 cup chopped mushrooms
1 tbls scallions
1 can 6 oz. of chopped clams with juice
1/3 cup white wine
3/4 cup heavy whipping cream
1 pinch of ceyenne
1 lbs. fresh fettuccini pasta (or your favorite pasta)
Once again this is a recipe that really needs to be baby sat through out the duration of it’s cooking on the stove, so be careful not to screw it up. You don’t want to burn the butter, or over cook anything that will taint the oveall flavor through out the sauce cause it will suck if you do, I promise you. Keep a constant stir and follow the steps in my video and you will knock this clam sauce recipe out of the park!