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).