White Clam Sauce For Linguine Recipe
Ingredients
2 doz. cherrystone clams, washed
1/2 cup chopped onion
1/4 cup snipped parsley
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons flour
1/4 to 1/2 teaspoon salt
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).
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).
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