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Anchovy Clam Sauce

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  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

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

Side Dish

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Average: 4.2 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1345 Calories from Fat 1008

% Daily Value*

Total Fat 114 g175.8%

Saturated Fat 39.1 g195.5%

Trans Fat 0 g

Cholesterol 173.6 mg57.9%

Sodium 2983.1 mg124.3%

Total Carbohydrates 47 g15.7%

Dietary Fiber 2 g8%

Sugars 3.9 g

Protein 19 g37.2%

Vitamin A 119.4% Vitamin C 120.3%

Calcium 23% Iron 80.8%

*Based on a 2000 Calorie diet

Anchovy Clam Sauce Recipe