White Clam Sauce

This recipe for white clam sauce is from Barbara Gordon.
More recipes:


2    7.5 oz cans minced clams
1/3  cup olive oil
1/4  cup butter or margarine
3    large cloves of garlic minced
3    tablespoons parsley
1.5  teaspoons salt
1    tablespoon flour (to thiken it)

Melt oil and butter and add minced garlic. Cook gently, but do not let garlic brown. Stir in flour. The oil will keep it from lumping. Add clams (undrained) and clok until slightly thickened. Add parsley.

Hint: Dont overcook or clams will get like shoe leather.

Compilation and revisions Copyright © 2007 Clifford Neuman
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