Clam Sauce a la Moins Cher

(aka “Clam Sauce on the Cheap”)

1 6oz can of minced clams
2 T butter
2 T olive oil
2 T minced garlic
8 oz clam juice or clam broth
Optional:  1/4 c Lemon Balm Pesto
1 t corn starch
3 T cold lemon juice
Salt & pepper to taste

Drain clams, reserving the juice.  In a large skillet over medium-high heat, melt butter and olive oil.  Add garlic and reduce heat to medium, cooking until all is golden brown.  Stir in reserved clam juice, clam juice or broth, and optional pesto, and reduce over meduim heat, about ten minutes.  Shake together corn starch and lemon juice and stir into broth and allow to thicken slightly, stirring occasionally, about three to five minutes.  Add clams, heat through, and season to taste.  Serve with hot cooked pasta, rice, or even roasted potatoes (that’s how I want to try it next).


About Erin McCole Cupp
Erin McCole Cupp is a wife, mother, and lay Dominican who lives with her family of vertebrates somewhere out in the middle of Nowhere, Pennsylvania. Her short writing has appeared in Canticle Magazine, The Catholic Standard and Times, Parents, The Philadelphia City Paper, The White Shoe Irregular, Outer Darkness Magazine, and the newsletter of her children’s playgroup. She is a contributor to and has been a guest blogger for the Catholic Writers Guild. Her other professional experiences include acting, costuming, youth ministry, international scholar advising, and waiting tables. When Erin is not writing, cooking or parenting, she can be found reading, singing a bit too loudly, sewing for people she loves, gardening in spite of herself, or dragging loved ones to visitors centers at tourist spots around the country. Find out more about her novels and other projects at .

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