White Clam Sauce

January 4, 2010


Xmas 2009-Early Jan 2010 059

3 Tbls. Olive oil

4-5 garlic cloves, chopped

51 oz.  canned chopped sea clams (already cooked, ready to use)

2-3 Tbls. chopped dulse

1/4 Cup fresh parsley 

In a medium saucepan, heat the olive oil then sauté the garlic until it is soft.  Stir in the  clams (along with their juice), dulse, and parsley and bring to boil.  Simmer on low for 8-10 minutes.  Serve over spaghetti with parmesan cheese and red pepper flakes.  

(For the dulse and parsley, I use my kitchen scissors and cut them directly into the saucepan.)


2 Responses to “White Clam Sauce”

  1. Ais Says:

    Dev! Catching up on your blog 🙂 Coincidence – Mother came home with a can of clams the other day. Perfect!

  2. D McIntyre Says:

    Oh yay! If you end up making it, let me know. 😀

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