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Pan Roasted Clams (Yields 2 Servings)


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



Add the clams, garlic, tomato, wine and olive oil to a 10 in sauté pan on medium-high heat.

Cover with another pan and steam until the clams open. Season with salt and pepper

Transfer to a warm iron skillet and top with butter, parsley and basil. Serve in the iron skillet.