Recipe courtesy of Tracy O'Grady

Wellfleet and Manila Clam Sauce

Getting reviews...
Save Recipe
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Heat a large saucepan until moderately hot. Add olive oil. Saute fennel, bacon and garlic. Add the clams and deglaze with the rose wine. Pull the clams out as they open. Reduce the wine by 3/4. Add the clam broth and bring to a boil. Add the butter to the boiling liquid, continue to boil until the butter is incorporated. Just before serving, add the clams back to the sauce, along with the Meyer lemon peel, basil leaves, lemon juice, salt, and pepper.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now