• 2 pounds fresh clams
  • 1 tablespoon Lucini Premium Select Extra Virgin Olive Oil
  • 8 cloves garlic, sliced
  • 2 tablespoons unsalted butter
  • 1/2 cup white wine
  • 1 orange, zest
  • 2 tablespoons chopped oregano
  • 1 jar Lucini Tuscan Marinara with Roasted Garlic Sauce
  • Salt and freshly ground black pepper


  1. Rinse and scrub clams.
  2. Heat olive oil in a large stock pot and add the garlic and cook just until brown.
  3. Add the butter and wine and bring to a boil.
  4. Add orange zest, oregano and clams and top with a lid.
  5. Cook just until the clams open – about 8 minutes.
  6. With a slotted spoon remove the clams and place in a bowl.
  7. Add the jar of Lucini Tuscan Marinara sauce.
  8. Pour the hot broth over the clams and serve warm. Season well with salt & black pepper, if desired.