Just a few things I'd change after I made this the first time...I'd add a palm full of pepperocino (crushed red pepper flakes), wich would of been sauteed briefly in the olive oil with the garlic until fragrant, then ad the onions. I'd also of prefered fresh clams, the canned clams tend to leave a lot desired for me. You can taste the difference...I'd also of swapped out 1/2 cup of butter for 1/2 cup of rosemary infused olive oil, or maybe garlic infused olive oil. The butter really wrecked my cholesterol intake for the day, but I've been good and deserved a dish to spoil myself with. To me this was just your run of the mill resturaunt style white clam sauce, though instead of dry white wine, I liked it better with a good sparkling wine in the sauce the second time around, I used a Prosecco, a sparkling, fruity white wine made in the Tre Venezie region of northeastern Italy. They are relatively cheap wines starting off at 10 dollars a bottle, though the bottle I used was Ruggeri Prosecco Cartizze at about $32. It was a vast improvement over dry white wine.
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Just a few things I'd change after I made this the first time...I'd add a palm full of...