Clam Sauce (Salsa Di Vongole) Recipe
Ingredients
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Butter | 3 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Clam Juice | 1 Can (10oz) | |
| Parsley | 3 Tablespoon, finely chopped | |
| Thyme | 1/2 Teaspoon | |
| 1 jar (7 1/2 ounces) whole clams, drained and cut in pieces | ||
| Minced | 1 Can (10oz), drained | |
Directions
Add onion to hot butter in a saucepan and cook until soft.
Blend in a mixture of flour, salt, and pepper.
Heat until bubbly.
Remove from heat and add the clam juice gradually, stirring constantly.
Mix in parsley and thyme.
Bring to boiling; stir and cook 1 to 2 minutes.
Stir in the clams; heat thoroughly.
Blend in a mixture of flour, salt, and pepper.
Heat until bubbly.
Remove from heat and add the clam juice gradually, stirring constantly.
Mix in parsley and thyme.
Bring to boiling; stir and cook 1 to 2 minutes.
Stir in the clams; heat thoroughly.
Chef
