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White clam sauce: Serves 2-3 Ingredients: 4 dozen Littleneck Clams 4 cloves garlic ¼ cup olive oil ½ cup fresh parsley ¼ teaspoon red hot pepper flakes In a large pot, place 2 tablespoons of olive oil in with the scrubbed clams. Over medium high heat, cover the pot and cook the clams until they start to open. Remove the clams as they pop open to prevent over cooking. When all of the clams are cooked, shuck the meat from the shell and chop up coarsely. Let the clam broth continue to simmer for 2 minutes while you are shucking the clams then remove from heat. Strain the clam juice and set aside. In a large skillet, add a ¼ cup of olive over medium heat. Sauté the garlic and crushed red pepper until slightly golden. Add the clam broth and cook until it begins to simmer. Add clams and parsley and cook for another 1-3 minutes. Serve over pasta Another great recipe from the Grand Central Oyster Bar in New York. A big hit in our family.
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