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September 2005 Issue
How to Prepare Clams
by Philip R. Gantt
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Here is a bonus that can be served with the pasta in the previous recipe:

 

Clam Sauce

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups half and half or milk
  • 1/8 Tsp. dried tarragon
  • 1/8 Tsp. dried summer savory
  • 1/8 Tsp. ground white pepper
  • Salt to taste
  • 12 fresh clams, finely diced, juice reserved, or 1 can minced clams
Prepare a roux with the butter and flour in a skillet over medium heat. Once slightly browned, add the half and half and mix until smooth. Add the seasonings and then add the clams and clam juice. Stir constantly until simmering. Serve on top of pasta or as a warm dip for steamed clams or vegetables.
  • Yields: 4 servings
  • Preparation Time: 15 minutes
 

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