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Slow-Cooker Clam Sauce

0 | 0 Reviews
Total Time:Prep: 10 min. Cook: 3 hours

By Taste Of Home Editorial Team

Recipe by Frances Pietsch, Flower Mound, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2023

Serve this delectable clam sauce as a hot dip for holiday get-togethers. The sauce is bright and fresh with pasta, too. —Frances Pietsch, Flower Mound, Texas


Test Kitchen tips
  • Serve with lemon wedges and top with additional parsley.
  • For a creamy sauce, stir in cream cheese or heavy cream.
    • TEST KITCHEN APPROVED

    Slow-Cooker Clam Sauce

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    Yield:4 cups
    Prep:10 min
    Cook:3 hours
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    Ingredients

    • 4 tablespoons butter
    • 2 tablespoons olive oil
    • 1/2 cup finely chopped onion
    • 8 ounces fresh mushrooms, chopped
    • 2 garlic cloves, minced
    • 2 cans (10 ounces each) whole baby clams
    • 3/4 teaspoon dried oregano
    • 1/2 teaspoon garlic salt
    • 1/4 teaspoon white pepper
    • 1/4 teaspoon pepper
    • 1/4 teaspoon Italian seasoning
    • 1 bay leaf
    • 1/4 cup sherry
    • 2 teaspoons lemon juice
    • 1/2 cup water
    • 2 tablespoons chopped fresh parsley
    • Hot cooked pasta
    • Optional: Grated Parmesan cheese, lemon juice and minced fresh parsley
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    Directions

    1. Heat butter and oil in a skillet over medium-high heat. Add onion; cook and stir 5 minutes. Add mushrooms and garlic; cook until vegetables are tender, 5 minutes more.
    2. Drain clams, reserving liquid; coarsely chop. Place clams, reserved clam juice, mushroom mixture and the next 9 ingredients in a 5-qt. slow cooker. Cook, covered, on low for 3 hours. Remove and discard bay leaf; stir in parsley. Serve with pasta. If desired, serve with optional ingredients.

    Nutrition Facts

    1/2 cup: 138 calories, 10g fat (4g saturated fat), 40mg cholesterol, 580mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 7g protein.
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