Carlene’s Clam Sauce

clam sauce1

Carlene gave me this recipe many years ago, and I make it pretty often. It only has a few ingredients, it comes together very quickly and it has a surprisingly rich and delicious flavor.

2 6.5-ounce cans of clams. (They can be chopped or minced)
Chopped large sweet onion
Garlic – several cloves chopped or minced
A generous amount of fresh chopped Italian flat leaf parsley – a cup more or less to taste Butter or olive oil as needed for sauté
Grated Parmesan or Romano cheese
Cooked pasta of your choice

Gently sauté onions, garlic and butter or olive oil until onions are clear. Stir in clams and juice and parsley. Simmer until flavors blend.

Serve over the pasta of your choice (we like angel hair) along with grated Parmesan or Romano cheese.

Makes approximately 2 to 4 servings, depending on hunger level.

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