Title: Creamy Clam Sauce
Categories: Seafood, Pasta, Sauces
Yield: 6 Servings

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

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 on Mar
8, 1998