White Clam Sauce For Linguine Recipe
Not only a gourmet, but anyone can judge how appetizing and flavorful White Clam Sauce For Linguine is. This Canadian White Clam Sauce For Linguine is a delectable Side Dish. The main ingredient in White Clam Sauce For Linguine is Seafood. You don't have to be an expert to judge how delicious and flavorful this dish is.
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).
