Ingredients
- 1/4 c. butter
- 1 clove garlic, minced
- 2 tbsp. flour
- 2 c. clam juice
- 1/4 c. chopped parsley
- Salt and freshly ground black pepper
- to taste
Directions
In a saucepan, cook the garlic in the margarine for 1 minute over moderate heat. With a wire whisk, stir in the flour and clam juice. Add the parsley, salt, pepper and thyme; simmer gently for 10 minutes. Add minced clams and head through. Serve over linguine or spaghetti. Do not cook too long after adding clams or they will turn to rubber!
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Submitted 6/13/05.
Source: Muy file
Submitted By: Ruth Burbage
ruth.burbage@verizon.net
White Clam Sauce