Linguini and White Clam Sauce

Name: Linguini and White Clam Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 3 can(s) chopped clams (snows preferably); 4 Tbsp unsalted butter or extra virgin olive oil; 3 clove garlic or 1 tbsp; 3 Tbsp all purpose flour; 2/3 c heavy cream; 2 Tbsp italian parsley; 1/2 tsp salt, or to taste; 1/4 tsp black pepper, or to taste

By Susan Din
@spatdi

The cost could be prohibitive but I get Snows minced clams from the 99 Cent store at half the price of grocery stores!

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Serves:

Prep:

5 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

3 can(s)

chopped clams (snows preferably)
4 Tbsp

unsalted butter or extra virgin olive oil
3 clove

garlic or 1 tbsp
3 Tbsp

all purpose flour
2/3 c

heavy cream
2 Tbsp

italian parsley
1/2 tsp

salt, or to taste
1/4 tsp

black pepper, or to taste
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How to Make Linguini and White Clam Sauce

Step-by-Step

Open the canned clams, and strain off the juice into a separate bowl.
Begin melting the butter/heat olive oil in a large skillet over medium high heat.
Slice garlic (for milder taste) or use a microplane to grate the garlic (stronger taste) directly into the pan.
Cook garlic for 2-3 minutes.
Stir flour into the butter/oil mixture and cook, stirring for 1-2 minutes.
Pour the clam liquid, into the frying pan, whisking to avoid lumps.
Bring to a boil, and cook 2 minutes.
Stir in the cream and continue cooking for 1 minute.
Sauce should coat the back of a spoon.
Turn off heat, stir in clams and parsley.
Taste for seasoning and add salt and pepper.
Serve over hot linguini with a green salad and crusty bread.