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Ethnic Cuisines

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White Clam Sauce, Low Sodium

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Nutrition Facts

Serving Size: 2 oz
Amounts Per Serving
Calories 35
Calories from Fat 10
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 1g %
Trans Fat 0g  
Cholesterol 2mg 1%
Sodium 110mg 5%
Potassium 30mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Sugars 1g  
Protein 1g  
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 10 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Gallon
Serving Size: 2 oz


Amount Ingredients
1 Tbsp Olive Oil
1/4 cup Garlic, Minced
1 cup Onions, Chopped
1/2 cup White Wine
1 gal Water
1/4 cup Custom Culinary® Master’s Touch® All-Natural Reduced Sodium Clam Base
20 oz. Custom Culinary® Whisk & Serve® Cream Soup and Sauce Starter
1 lb Clams, Frozen, Chopped
3 Tbsp. Parsley, Fresh, Chopped
1/2 tsp. White Pepper, Ground

Recommended Products: 1285 Whisk & Serve® Cream Soup & Sauce Starter, 5507 Master’s Touch® Reduced Sodium Clam Base


  1. In a 6-qt pot, heat the oil and sauté the garlic and onions.
  2. Add the wine and water and Custom Culinary® Master’s Touch® All Natural Reduced Sodium Clam Base. Bring to a boil.
  3. Turn off heat and add the Custom Culinary® Whisk & Serve® Cream Soup and Sauce Starter. Whisk until smooth blended well.
  4. Over low heat, add the clams, bring to proper temperature, then add the parsley and season with the white pepper. Adjust seasoning, as desired, with clam base and white pepper.
  5. Add the parsley and hold above 140º F

Chef's Tips

This is a reduced sodium recipe. For a full-flavor version, add another TBSP or so of clam base. Frozen clams are generally of higher quality and lower sodium content than canned clams

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