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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

White Clam Sauce Recipe

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This recipe for White Clam Sauce is from The Lazzari Family Cookbook , 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:  
48 oz can chopped clams in juice
2 oz can anchovies
2 tbsp chopped garlic
1 tsp clam base
1/2 cup dry white wine
1 tsp chopped parsley
1/2 cup flour
salt and pepper
Directions:
Directions:
Saute anchovies with garlic in oil; constantly stirring until anchovies are dissolved.
Once dissolved and garlic is golden brown, add white wine
Add juice (only) from clams. Saving 1 cup of clam juice til end for flour.
Bring to a boil. When boils, add clams and cold juice w/flour. Make sure clam flour mix is smooth (no clumps).
Add clam base
Add parsley flakes
Salt and pepper to taste. Be careful with salt because of anchovies.
If you want thicker, add more flour
If you want red, add 6 oz. of pizza sauce

Serve with linguine
Number Of Servings:
Number Of Servings:
2# of linquine

 

 

 

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