| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood, Pasta, Sauces | 6 | Servings | |
INGREDIENTS
| 1 | c | Fresh mushrooms; sliced |
| 1 | Clove garlic; chopped | |
| 2 | tb | Butter |
| 2 | tb | Flour |
| 12 | oz | Chopped clams; 2 (6 oz) cans reserving liquid |
| 1 | c | Fat free half and half |
| 1/4 | c | Parmesan cheese; grated |
| 1 | tb | Dry sherry; optional |
| 1 | tb | Chopped parsley |
| 1/4 | ts | Pepper |
| 1 | lb | Cooked pasta; linguine preferred |
INSTRUCTIONS
In medium saucepan, cook mushrooms and garlic in margarine until tender. Stir in flour to form a roux. Gradually stir in reserved clam liquid and half and half; cook and stir until thickened. Add clams, cheese, sherry if desired, parsley and pepper; heat through (do not boil). Serve over hot cooked linguine. Refrigerate left-overs. NOTES : So many clams, so little time. This is one of Tom's favorites. It's also good on corn chips. Recipe by: Katherine Rodman Posted to EAT-LF Digest by Katherine Rodman <levya@mindspring.com> on Mar 8, 1998
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