White Clam Sauce For Linguine
|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)|
Bring 2 cups water to boiling in a large saucepot or Dutch oven.
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).
Calories 173 Calories from Fat 53
% Daily Value*
Total Fat 6 g9.1%
Saturated Fat 0.63 g3.1%
Trans Fat 0 g
Cholesterol 52.9 mg17.6%
Sodium 954.7 mg39.8%
Total Carbohydrates 6 g1.9%
Dietary Fiber 0.23 g0.91%
Sugars 0.3 g
Protein 22 g43.1%
Vitamin A 1.1% Vitamin C 2.9%
Calcium 16.4% Iron 67.3%
*Based on a 2000 Calorie diet