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