You will want to make a batch, then let it cool and pour it into sandwich bags and freeze them. They are perfect and fast over any choice of pasta, under or over a white fish, excellent over crab cakes, conch cakes, grilled shrimp…just let your imagination roam.
Thicken it with greek yogurt and let me know what happens!
2 12-14 oz cans of chopped baby Clams
2 cans of whole baby Cams (more if you want)
8 cloves of garlic – Cleaned and Very Thinly Sliced
1 small Bunch of Italian Parsley (Chop off the stems and chop all the leaves coarsely, but not to whole… no stems!)
1 cup of Pinot Grigio (or any white wine. Drink some. If you like it – use it)
1 cup of low-fat Chicken Broth
1 stick of Margarine (not butter)
½ Cup of Safflower Oil (no not olive oil. Not for this one!)
Large capers – one per serving
Ten shreds of spinach, ripped to 1/2 inch squares
1 cup of Parmesan Cheese
1/2 cup of heavy cream
Salt and pepper to taste (if you don’t know what that means, it’s salt about the size of a quarter in your palm and a three or five turns on the pepper grinder..five shakes)
Here’s the fun part!
Get everything ready before you start!
Large skillet for the clams
Large shallow pan for cooling (cools faster before bagging and freeezing)
Big serving bowl – if you plan on using it now.
Open the clams and strain – reserve the clam juice in a measuring cup. You will need 1 ¼ cup of the clam juice. If you are short, a bottle of Clam Juice can be in reserve. Hey, someone get the cat out of the kichen. OK, I got you there, with the “Open the Clams”, I know. I meant open the cans of clams. Feel better now?
Clean and finely slice the garlic.
Pat dry between paper towels and Chop the parsley and spinach (separately, as explained above (no stems)
You are ready to begin! Pour another glass of wine!
Oh and drink it!
Do not set the flame to fry!! This is Italian, it’s a simmer.
2. When the oil and margarine are combined, sauté the garlic until golden (not burnt, not brown..golden!!!)
3. Remove garlic and reserve. (be sure to remove ALL the garlic. We don’t want any burnt pieces of garlic to spoil the whole batch…and don’t burn yourself, the oil is hot. Remove it with a spoon and place it in a coffee cup or bowl, a tiny bit of oil is ok)
4. Add all the clams and all the parsley to the oil & margarine and saute for 5 minutes. If the parsley starts to burn you have gone to far. Mmmmmmm!
5. Add 1/2 cup of Pinot Greggio and the garlic and let the alcohol burn off, about a minute or two. Add the clam juice (1 ¼ cup) and the reserved garlic to the clams and parsley and simmer slowly for 10 more minutes, stirring in 1/2 cup of chicken broth when the simmer bubbles.
Let the clam mixture simmer for about 2 more minutes to steam away the alcohol (aw, too bad!) then lower the heat to a minimum flame, slowly pour in 1/2 cup of heavy cream, while you stir. The consistency can be as thick as you like. Just remember pour a little at a time, as it will thicken slowly.
After you have reached an appealing consistency, drop in the spinach and the capers and give it a few stirs, then add the Parmesan cheese and blend in well. let them sit with the cover off, while you prepare the:
a: Chilling pan or b: Serving bowl
Instructions for freezing:
After passing a satisfactory taste test, pour the entire batch into large shallow pans.
When cooled, pour a serving sized spoon full into each freezer bag, cool again in refrigerator, prior to wrapping and freezing.
Open the bag, drop sauce into a pan and bring to a boil stirring for a minute and serve over anything your heart desires.
Creamy Clam Sauce