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White Clam Sauce

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 20 min
Category: Sauces/Marinades Sub Category: Sauces and Marinades

what you need
  • 6 Tbsp. olive oil
  • 3 cloves minced garlic
  • 6 Tbsp. flour
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 tsp oregano
  • 1/2 cup chopped fresh parsley
  • 1- 1/2 cups heavy cream (or evaporated milk)
  • 2 cans (6 -1/2 oz. each) chopped clams, drained reserving liquid
  • 1 can mushrooms, drained
make it
Saute garlic in olive oil, and then stir in flour, salt, white pepper, oregano and parsley. Continue stirring until mixture begins to boil.

Add enough of the cream to the reserved clam juice to make 2 cups of liquid. SLOWLY add liquid to flour mixture, stirring constantly, until mixture boils. Stir in clams and mushrooms.

Keep warm until ready to serve over linguine, or spinach noodles. Sprinkle with Romano cheese.
Notes
You can also add 1 cup of cooked peeled and deveined shrimp when you add the clams for extra flavor and texture.
Average Rating  (2)
Rated  by mschrier on 12/24/2010 Will not make this recipe again. Thought it was bland. Would have tasted better by just dumping clam sauce right out of the can.
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