White Clam Sauce
|Olive oil||2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Clam juice||2 Cup (32 tbs)|
|White pepper||1⁄8 Teaspoon|
|Canned minced clams||8 Ounce|
|Chopped parsley||2 Tablespoon|
In 1-quart saucepan heat oil; add garlic and saute just until golden.
Add remaining ingredients except clams and parsley and bring to a boil.
Reduce heat and let simmer for 5 minutes.
Add clams and parsley and cook until thoroughly heated, about 3 minutes longer.