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White Clam Sauce For Linguine

Charles.Durand's picture
Ingredients
  Cherrystone clams 24 , washed (2 Dozens)
  Chopped onion 1⁄2 Cup (8 tbs)
  Snipped parsley 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), minced
  Olive oil 1⁄4 Cup (4 tbs)
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
Directions

.
Bring 2 cups water to boiling in a large saucepot or Dutch oven.
Add clams.
Cover and steam until shells are partially opened.
Drain, reserving 1 1/2 cups of the cooking liquid.
Remove clams from shells; coarsely chop clams and set aside.
Add onion, parsley, arid garlic to hot oil in a large skillet; cook about 3' minutes, stirring occasionally.
Mix in flour, salt, and atfew grains pepper; cook until bubbly.
Add reserved clam liquid gradually, while blending thoroughly.
(Bring rapidly to boiling, stirring constantly, and boil 1 to 2 minutes.
Mix in the chopped clams and heat (do not boil).

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Ingredient: 
Seafood
Servings: 
12

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