| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Sauces, Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
oz |
Butter |
| 2 |
|
Garlic cloves; fine chopped |
| 1/2 |
md |
Onion; finely chopped |
| 3 |
md |
Celery stalks (outside; peeled); finely chop |
| 3 |
tb |
Flour |
| 2 |
cn |
Chopped clams; (6 oz ea) |
| 1 |
qt |
Half and half |
| 1/4 |
ts |
Ground thyme |
| 1 |
ts |
Salt |
INSTRUCTIONS
Combine butter, garlic, onion and celery in a saucepan. Braise over
medium-low heat until tender but not brown. Add the flour, and mix to make
a roux. Drain clams, reserving juice. In a separate saucepan, combine clam
juice, half-and-half, thyme and salt. Heat until just below boiling. Add to
roux, and cook until sauce thickens. Add clams, stirring gently to mix
through out the sauce. Serve over noodles. Recipe from the food section of
San Diego Union Tribune, Feb 16, 1995. MM formatted by Mary Wilson,
BWVB02B.
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