"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

White Clam Sauce Recipe

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This recipe for White Clam Sauce, by , is from Treasures from the Galley, 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!

Contributor:  
Contributor:  
Gailard Kunkle s/v Red Pepper

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. clams, or 2 (6˝ oz.) canned clams
1 tbsp. olive oil
2 cloves garlic (or more), chopped
⅓ c. white wine
black pepper to taste
2 tbsp. parsley
˝ tbsp. cornstarch

Directions:
Directions:
Steam clams; remove clams from shells, set aside. Strain broth through coffee filter. Sauté garlic in oil. Add clam broth and wine. Boil down to half liquid. Add clams, pepper and parsley. Mix cornstarch with small amount of water to thicken sauce.

One of Carol's favorite recipes.

 

 

 

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