makes 4-6 servings
- 3 tablespoons (45 ml) light olive oil
- 1 tablespoon (14 g) unsalted butter
- 3 tablespoons (45 g) flour
- 2 shallots, minced
- 1 teaspoon (5 g) grated ginger
- 3 cloves garlic, mined
- 2 tablespoons (28 ml) sake (any dry white wine will do)
- 1 roma (plum) tomato, finely chopped
- 1 tablespoon (14 g) italian (flat) parsley, minced
- 2 ounces (56 g) pancetta, finely chopped (optional)
- 1 tablespoon (14 ml) sherry
- 3/4 cup (167 ml) milk
- 1/4 cup (59 ml) heavy (whipping) cream
- 13 ounces (369 g) clams, finely chopped (2 standard cans)
- 1/2 cup (118 ml) clam juice
- 1 ounce (28 ml) lemon juice
- salt, to taste
- pepper, to taste
- MSG (monosodium glutamate), to taste (optional)
- Heat butter and olive oil over medium-low heat, until the butter melts
- Add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps – it may lock-up like cake frosting but just keep stirring through it.
- Cook the mixture (roux) until it’s the color of a walnut and smells equally as nutty, this should take about 15 minutes.
- Add the shallots, ginger, and garlic and cook on low (sweat) until the shallots are tender.
- Add the sake (or other dry, white wine) and increase the temperature to high. Simmer for 5 minutes
- Add tomatoes, parsley, and optionally pancetta, simmer for 5 minutes
- Add the milk, cream, and sherry, simmer on medium till reduced by 50%, approximately 10-15 minutes
- Add 1/2 cup of clam juice from the canned clams and lemon juice, simmer until thickened
- Mix in clams
- Adjust seasoning.
Serve with a pasta that will hold the sauce — I prefer radiatore, and add grated romano cheese on top.