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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Winter Clam Sauce, per Freddi Bowyer Hjelset Recipe

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This recipe for Winter Clam Sauce, per Freddi Bowyer Hjelset is from The Recipes We Love, For People We Love Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 cloves of garlic, chopped
2 stalks of celery, chopped
1/2 a medium onion, chopped
1/4 cup fresh flat leave parsley, chopped
Salt and freshly ground black pepper
1/2 stick of butter
1/4 cup of olive oil
1 can minced clams
1 can water, or clam juice
linguine, 1/2 lb
Directions:
Directions:
Heat butter, oil in sauce pan. Add chopped vegetables, cook until onion is translucent, add salt and plenty of pepper. Add only the juice from the can of clams and an additional can of water. When thoroughly heated, add clams. (So they won't turn into rubber)
Number Of Servings:
Number Of Servings:
2-4
Preparation Time:
Preparation Time:
as long as it takes to chop your veggies
Personal Notes:
Personal Notes:
Quick, easy winter night meal to remind us of summer! Serve with baguette slices, or straws.

 

 

 

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