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Pan Roasted Clams
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Pan Roasted Clams

Course Main Course
Servings 2


  • 12 clams washed well and closed tight
  • 1 t. chopped garlic
  • 4 oz. Caraluzzi's Marinara Sauce
  • 6 oz. White Wine
  • 3 oz. blended olive oil
  • 1 t. blended butter
  • 1 oz. fresh parsley chopped
  • 1 oz. fresh basil chopped


  1. Add the clams, garlic, tomato, wine and olive oil to a 10 in sauté pan on medium-high heat.
  2. Cover with another pan and steam until the clams open. Season with salt and pepper
  3. Transfer to a warm iron skillet and top with butter, parsley and basil. Serve in the iron skillet.