Red or White clam sauce?

How do you make it? My roommate used to make it all the time and I think I remember what she used to do, but I just want to check.

Thanks!

Re: Red or White clam sauce?

For white I use.
Bottle of clam juice
two cans of chopped clams
olive oil
garlic
butter
parsley
salt & pepper

Sautee garlic till clear- add the clams & clam juice- simmer and then melt butter in..

Season to taste.

Re: Red or White clam sauce?

I make white, here's my recipe

Serves 2
8 cloves of garlic sliced thin
50 - 60 little neck clams or mahagony
olive oil
chopped fresh parsley


I scrub the clams and then steam them open. Remove from shell and rinse good. I strain the steamed clam water through a paper towel and put aside.

In a medium skillet over very low heat I simmer the garlic for 10 minutes or so (do not brown), then I add about 3/4 cup of the clam water and bring to a boil and reduce by half. Add the fresh parsley, salt and pepper and clams and toss with pasta. I like parmesean cheese in mine too.

PS - if you can find the small Peruvian clams, they are the best.