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White Clam Sauce

White Clam Sauce

Michael Corduff, Chef

The Log Cabin / Delaney House, www.delaneyhouse.com, Holyoke, MA


  • ½ cup shallots
  • 20 little neck clams
  • oil
  • 2 cloves garlic
  • ? cup white wine
  • 1 cup heavy cream
  • 2 tablespoons butter


Heat oil in a pan, add shallots. Saute for one minute, then add garlic and clams, sauté for 2-3 minutes, then deglaze pan with wine. Add heavy cream, bring to a boil and reduce to half. Add the butter to finish.