posted by kmorris 04-07-100 11:36 AM
White Clam Sauce
1/2 cup flour
1/2 cube butter
1/4 cup or more olive oil
1 or 2 cloves garlic, chopped fine and mashed
1/4 to 1/2 onion, chopped fine or 4 green onions
1/2 cup fresh parsley, chopped
1/4 to 1/2 cup white wine
1/2 (of a 12 oz.) can evaporated milk
Fresh milk as required
2 full tbsp. soft cream cheese
1/2 tsp. chicken bouillon
2 or 3 cans chopped clams with juice
1 tsp. coarse black pepper
Salt
Heat pan over medium heat. Add oil and butter. When butter melts add garlic, onion and parsley. Add flour, make a roux. Remove from heat.
Add canned milk, wine, bouillon and a little of the fresh milk, return to heat and stir until boiling and free of any lumps. Reduce heat to simmer.
Add cream cheese, salt and pepper. Stir out cheese lumps. Add clams and juice, stir until mixture simmers again. Add fresh milk if required to attain desired thickness.
Serve over linguini. For an Alfredo type sauce, delete clams and add 1/2 cup grated Romano or Parmesan cheese.