| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Diabetic, Main dish, Fish |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Finely chopped onion |
| 2 |
x |
Shallots finely chopped |
|
|
Bay leaf |
|
|
(or 2) Parsley stem |
|
|
Sprig fresh thyme OR |
| 1/4 |
ts |
Dried thyme |
| 4 |
x |
(or 5) peppercorns |
| 1 |
c |
White wine |
| 3 |
qt |
Steamer clams (24-30) |
| 1 |
tb |
Olive oil |
| 2 |
|
(or 3) garlic cloves minced |
| 1/4 |
ts |
Dry mustard |
| 1/2 |
c |
Chopped parsley |
|
|
Dash red pepper flakes |
| 1 |
lb |
Linguine, cooked & drained |
INSTRUCTIONS
Combine onion, shallots, bay leaf, parsley stems, thyme,
peppercorns and wine. Bring to a boil. Add scrubbed clams and steam
for 4 to 5 minutes or until clams open. Remove clams, discarding any
that haven't opened, separate them from shells and chop coarsely.
Strain and save liquid.
Heat olive oil and 1 TABLESPOON reserved clam juice in a medium-size
non-stick frying pan. Add garlic and mustard and cook for 1 minute.
Add parsley and cook 1 to 3 minutes more. Add 1 cup reserved clam
juice and simmer for 5 minutes or until sauce is reduced by half. Add
chopped clams and cook for 1 to 2 minutes.
Toss clam sauce with linguine, garnish with lemon, if desired, and
serve warm. Makes 4 servings.
FROM: HOLD the Fat, Salt & Sugar by Goldie Silverman and
Jacqueline Williams copyright 1984
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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