White Clam Sauce For Linguine Recipe
Ingredients
| 2 doz. cherrystone clams, washed | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| Garlic | 3 Clove (5gm), minced | |
| Olive oil | 1/4 Cup (16 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).
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).
Chef
