| 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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