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From: mvidlak@CSSUN.TAMU.EDU (Michael Vidlak)
Newsgroups: rec.food.recipes
Subject: CLAMS: White Clam Sauce
Summary: rec.food.recipes posting
Keywords: recipe clams
Message-ID: <1990Aug21.153434.386@mthvax.cs.miami.edu>
Date: 21 Aug 90 14:43:27 GMT
Sender: aem@mthvax.cs.miami.edu (a.e.mossberg)
Followup-To: rec.food.cooking
Organization: Texas A&M University
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Approved: aem@mthvax.cs.miami.edu (Rec.Food.Recipes moderator)

WHITE CLAM SAUCE

This is a recipe from an acquaintance that I have modified to my taste. 

INGREDIENTS:

        2 - 8 oz cans of minced or chopped clams
        2 cloves of minced garlic
        1/4 cup olive oil
        1/2 stick butter
        2 TBS chopped parsley
        pinch of salt

DIRECTIONS:

        Melt the butter with the olive oil and add the minced garlic.  
Remove the garlic after it turns a golden brown (do not over cook).  Add 
the clam juice from both cans along with the parsley and salt.  Simmer for 
10 minutes, stirring occasionally.  Add the clams and simmer for an 
additional 3 minutes (long enough to heat up the clams).  Serve over your 
favorite pasta (for me thats linguini).

         Its important to use olive oil, garlic cloves and butter in order 
to get the proper taste with this recipe.  The salt is optional.  Try 
different garnishes other than parsley if you want.  I have also made this 
using one can of chopped clams and one can of whole baby clams.  This is 
both my daughter's and my favorite pasta sauce.





__________________________________________________________________________
Michael Vidlak
Knowledge Systems Research Center
Texas A&M University
College Station, TX  77845-3112

      ---Not an official document of Texas A&M---