Creamy clam sauce

Yield: 6 Servings

Measure Ingredient
1 cup Fresh mushrooms; sliced
1 \N Clove garlic; chopped
2 tablespoons Butter
2 tablespoons Flour
12 ounces Chopped clams; 2 (6 oz) cans reserving liquid
1 cup Fat free half and half
¼ cup Parmesan cheese; grated
1 tablespoon Dry sherry; optional
1 tablespoon Chopped parsley
¼ teaspoon Pepper
1 pounds Cooked pasta; linguine preferred

In medium saucepan, cook mushrooms and garlic in margarine until tender.

Stir in flour to form a roux. Gradually stir in reserved clam liquid and half and half; cook and stir until thickened. Add clams, cheese, sherry if desired, parsley and pepper; heat through (do not boil). Serve over hot cooked linguine. Refrigerate left-overs.

NOTES : So many clams, so little time. This is one of Tom's favorites.

It's also good on corn chips.

Recipe by: Katherine Rodman

Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Mar 8, 1998

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