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Clams with Roast Garlic Sauce

Name: Clams with Roast Garlic Sauce
Ingredients: 24 little neck clams; 1 lb. cooked spaghetti; 2 cups garlic roasted in olive oil; 1 cup white wine; 2 lemons, juiced; 1/4 cup grated Parmesan; 2 sticks butter; 1 cup clam juice

Chef Jon Davies

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This recipe appears in The World Is Your Oyster from our Summer 2024 issue.

Clams with Roast Garlic Sauce

Courses: Main

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Ingredients

24 little neck clams

1 lb. cooked spaghetti

2 cups garlic roasted in olive oil

1 cup white wine

2 lemons, juiced

¹⁄₄ cup grated Parmesan

2 sticks butter

1 cup clam juice

Instructions

Prep

Roast the garlic: In a baking dish add 2 cups garlic cloves and 3 cups olive oil. Cover tightly with foil and bake at 350 degrees for 40 minutes. Cool, drain garlic, and purée. Reserve oil for other cooking uses.
Cook the spaghetti. Keep warm or boil while you make the clams.

Make the clams

Scrub clams.
Heat wine and clam juice in a sauté pan; add clams and cover. Cook until they open, about 5-7 minutes.
Add roasted garlic purée and butter. Toss well.
Add spaghetti, parmesan, lemon juice, and parsley. Season and enjoy.