Disregard my previous blog about tips for low-fat cooking and go ahead and indulge with these two delicious recipes for clam sauce. Both are outstanding; it just depends on whether you like your sauce creamy or not. Each recipe is enough for one pound of pasta, or 4 – 6 hearty servings.
White Clam Sauce
2 cups sliced white mushrooms
1 clove minced garlic
1/3 cup butter
6 Tablespoons flour
3 (6 1/2 ounce) cans chopped clams (reserve juice)
2 cups cream
1/2 cup Parmesan cheese
2 Tablespoons chopped fresh Italian parsley
1/2 teaspoon pepper
Extra Parmesan cheese
1. Sauté mushrooms and garlic in the butter in a large skillet. Stir in the flour. Gradually add clam juice and cream, stirring constantly. Stir and cook until sauce thickens. Add clams, cheese, parsley and pepper. Serve over pasta and sprinkle with extra parmesan.
Garlic Clam Sauce
1/3 cup butter
1/2 cup olive oil
2 cloves minced garlic
1 onion, chopped
3/4 cup chopped fresh Italian parsley
1 teaspoon dried oregano
3 (6 1/2 ounce) cans chopped clams (reserve juice)
1 cup dry white wine
2 cups sliced white mushrooms
1/4 teaspoon salt
1/8 teaspoon pepper
Parmesan cheese
1. Sauté the onion and garlic until onion is soft and lightly browned. Stir in parsley, oregano, clam juice, white wine and mushrooms. Simmer for five minutes. Add clams and heat through. Add salt and pepper. Serve over pasta and sprinkle with parmesan cheese.