The recipe calls for canned clams, which are the heart of the sauce, but adding fresh clams or mussels will make it extra special and extra delicious. Serve over linguine or thick spaghetti.
Makes 4 servings.
2 4-oz cans clams
1 8-oz bottle clam juice
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon lemon zest
Salt to taste
1 lb littleneck clams or mussels, if desired, scrubbed clean
2 tablespoons fresh parsley, chopped
1. In a large bowl, combine clams, clam juice, olive oil, garlic, ginger, and zest. Stir well. Add salt to taste.
2. Put mixture in slow cooker, cover, and cook on Low for 4 to 5 hours or on High for 3 to 4 hours.
3. If desired, add the clams or mussels, put heat on Low, cover, and cook an additional hour or so until shellfish opens.
4. Serve over bowls of thick spaghetti or linguine, and garnish with fresh parsley.