Dark Beer Clam Sauce
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1⁄4 cup olive oil
- 3 medium onions, chopped
- 2 teaspoons celery, minced
- 2 teaspoons fresh parsley, minced
- 3 garlic cloves, minced
- 1 (10 ounce) can clams, undrained
- 1 tablespoon soya sauce
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 lb butter
- 2 (8 ounce) bottles clam juice
- 1 cup dark beer
- chopped parsley (to garnish)
directions
- Heat olive oil in a medium non-stick saucepan over medium heat. Add onions, celery and parsley. Saute for 5 minutes. Add garlic and saute for 1 minute. Add clams, soya sauce, pepper and butter. Cook until butter is melted. Add clam juice and dark beer. Simmer over medium heat for 20 minutes for a thinner sauce, or 40 minutes for a thick, dark rich sauce.
- Serve over spaghetti.
- Garnish with chopped parsley.
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RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.