Prep 20 mins
Cook 40 mins
I developed this recipe while we were on vacation on Tybee Island a few years ago. I was sitting on our dock reading about clams and realized there was a clam bed right off the dock. One hour and one pair of muddy shoes later, we had three dozen beautiful quohogs in a pot simmering. Of course, if you don't have a dock or simply don't like to get muddy, I've adapted the recipe for canned clams. If canned, use 3 6.5 oz cans.
- In large pot, sweat onions in small amount of olive oil until translucent. Add clam juice and stir. If using fresh boiled clams, add 2/3 cup of boiling liquid.
- Add all other ingredients and bring to low boil, stirring frequently.
- Cover and turn down to a simmer for 30 minutes, stirring occasionally. If thicker consistency desired, remove lid and simmer until thickened.
- In medium pot, boil water and cook angel hair pasta until al dente. Drain.
- Serve sauce over cooked angel hair pasta.
THIS was incredible! We had a few friends over for a nice September evening last night. I had extra clams left over from a clam bake a couple of days ago, so these were already steamed. I threw them in the light balsamic vinaigrette salad dressing prior to heating up the sauce to give them even more flavor. I loved the spinach, the dry wine added just such a nice background taste that was delicate and molded perfectly with the sauce. Thank you so much Auntie Mags for a winner and an easy winner at that! Will make tons of times!