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White Sauce With Clams 1/4 Cup dry white wine 1/8 Cup water 1 shallot -- finely chopped 1 Clove garlic -- finely chopped *** drained broth from canned baby clams 1/2 Cup buttermilk 2 Tablespoons grated parmesan cheese 1 Teaspoon cornstarch -- dissolved in 2 -- teaspoons water *** 5 Oz canned clams
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Put the drained clams in the pot along with the remaining ingredients except the roux. Cover and cook at medium-high heat until the shells are all opened wide. Discard any that do not open.
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Instructions SERVES 4-5 AS AN APPETIZER; 2-3 AS A MAIN COURSE Clams are available most of the year in the Pacific Northwest. When I was a child, we used to go digging for them ourselves, but I leave that task to the professionals these days. That reminds me. I have never taken my boys clamming. That
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Clams are available most of the year in the Pacific Northwest. When I was a child, we used to go digging for them ourselves, but I leave that task to the professionals these days. That reminds me. I have never taken my boys clamming. That is a must, and I'll have to bring their grandmother along
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In a saucepan melt butter and garlic; cook until tender. With wire whisk stir in flour. Add clam juice, parsley, thyme, salt and pepper. Stir and simmer. Add minced clams and heat through. Serve over linguine. You may add more flour if you want it thicker.
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Meanwhile, over medium heat, heat remaining olive oil in a saucepan. Add garlic and saute briefly (do not let garlic get brown). When garlic is lightly golden, add parsley and 1/2 of reserved clam juice. Bring to a boil, reduce heat and continue cooking until pasta is almost cooked to al dente
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Clams in White Sauce