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Anchovy Clam Sauce

Ingredients
  Butter 4 Tablespoon
  Olive oil 2 Tablespoon (Progresso)
  Chopped fresh parsley 3 Tablespoon
  Minced onion 2 Tablespoon
  Garlic clove 2 Large, minced
  Rosemary leaves 1⁄2 Teaspoon, crushed
  Crushed red pepper 1⁄4 Teaspoon
  Canned white clam sauce 10 1⁄2 Ounce (1 Can, Progresso)
  Dry vermouth/White wine 1⁄2 Cup (8 tbs)
  Anchovy fillets 4 , finely chopped
Directions

In a large skillet heat butter and oil.
Add parsley, onion, garlic, rosemary and crushed red pepper.
Cook until garlic is light brown, about 1 minute.
Drain clam sauce in a sieve, reserving clam liquid and clams separately.
Add clam liquid and wine to skillet.
Bring to a boil.
Cook until liquid is reduced by half, about 3 minutes.
Add anchovies and reserved clams.
Heat until hot.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled

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