White Clam Sauce is super easy to make,   I probably make it different each time and it still always comes out good.  This batch consisted of:

~1/4 Cup Olive Oil
1 tin Chopped Clams
1 Dozen Little Neck Clams
Lots of white wine (generally, this is up to you, but I have found that adding too much never hurt!  This probably had 1/2 cup to it, plus the wine that I simmered the clams in.
Chopped Parsley
Minced Garlic
Red Pepper Flakes

Open the tin of clams first.  (I always do this, just in case the can opener bombs out on me and I have to resort to plan
In a sauce pan, add the olive oil, minced garlic, and red pepper flakes.  Heat until the garlic is sizzling and just starting to brown.  Don't burn the garlic....you'll have to start over if you do.  Burnt garlic is horrid.


Add the clam juice only from the can.  The clams get added at the last moment.  Add the parsley and the wine and simmer to boil off the alcohol.

While this is going, in another pot, boil some white wine and whatever else you wish in this.  Butter..more parsley...etc.  When boiling, add the clams and cover.  They will open when ready.  Keep a close eye on this though, as overcooking the clams causes them to become rubbery.  When they are open they are done.

ps, no, I didn't scrub them or soak them in a brine solution first.  I just dumped them in.  My fault.




The final step is simply to add the chopped clams to the sauce.  These are added at the last minute just to warm them.