"Creamy clam sauce for pasta! Not cheesy, but very rich and hearty in flavor.
Make the sauce and use it over fettuccine noodles or try it on penne, fusilli, or farfalle pasta when serving pot-luck style.
My buddy makes this sauce and it's really easy to make and very good. Decided to break it down for your enjoyment."
Sour Cream, Mayonnaise, Dill, Salt. Let this sit and the flavors fuse while you work on the seafood.
In a medium saucepan - medium heat:
Add Olive Oil and braze the Garlic. Then add the White Wine. Bring this to a good simmer.
Lower the simmer and add the Clams. Cover and steam for 5-6 minutes until clams open. Remove clams and remove the meat. (leaving a couple clams in the shell make a nice plate garnish) RESERVE THE BROTH! Make sure you remove any pesky bits of shell from the broth.
In your saucepan, add in the Clam Meat and reheat the broth to simmer. Gently blend in the bowl of cream sauce. Make sure to keep your heat even and watch/stir the sauce to ensure it doesn't curdle. Simmer the sauce until the broth cooks down about 6-8 minutes. Stir in the lemon juice and it's ready to serve over pasta.