SLOW-COOKER CLAM SAUCE

Slow-Cooker Clam Sauce image

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

Provided by Taste of Home

Categories Dinner

Time 3h10m

Yield 4 cups.

Number Of Ingredients 18

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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 black 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

Steps:

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., 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 : Calories 138 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 580mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.