Creamy clam sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh mushrooms; sliced |
| 1 | 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 |
Directions
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