White Clam Sauce
Dorothy Leuschpage 14
Ingredients
- 1/4 Cup Butter
- 2 Tablespoons Flour
- 1/2 Cup Parsley, chopped
- Freshly Ground Black Pepper, to taste
- 2 Cups Fresh Clams, cooked and minced
- 1 Clove Garlic, minced
- 2 Cups Clam Juice
- Salt, to taste
- 1 and 1/2 Teaspoon Dried Thyme
Instructions
Steam the clams and mince them. In a saucepan, over moderate heat, cook the garlic in the butter for 1 minute. With a wire whisk, stir in the flour and clam juice. Add parsley, salt, pepper and thyme. Simmer gently for 10 minutes. Add the clams and heat through. Serve over linguine or spaghetti. Serves 4 to 6.