White Clam Sauce
|Cherrystone clams||24 (2 Dozen)|
|Water||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Bay leaf||1⁄2 , crumpled|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
Scrub and wash clams.
Place in kettle and add water.
Bring to a boil; lower heat.
Simmer, covered, for 10 minutes, or until shells open.
Remove clams from shells, strain broth, and reserve.
Cut clams into small pieces.
Saute garlic, bay leaf, and parsley in olive oil for 5 minutes.
Add clam broth and bring slowly to a boil.
Add clams; season with salt and pepper.
Makes enough sauce to cover 1 pound of spaghetti.