White Sauce Linguine Clam Recipe

1. 1

   Heat in large (prefer non-stick) pan over low heat.

2. 2

   (Don't LET BUBBLE.)

3. 3

   Very delicate sauce, if boils it will ruin.

4. 4

   Chop medium onion finely and 2 small garlic sections.

5. 5

   Add in to butter and allow to heat slowly till onions are clear (10 min).

6. 6

   Add in 3-4 heaping Tbsp.

7. 7

   of flour.

8. 8

   Mix complete to a roux.

9. 9

   Add in 3 cans (8 oz) minced clams (or possibly other seafood - salmon, shrimp, etc.)

10. 10

    adding juice and all to roux.

11. 11

    Mix till thick gravy.

12. 12

    Add in 1/2 to 1 c. of lowfat milk.

13. 13

    Keep low till right consistency.

14. 14

    Stir occasionally for 5 min.

15. 15

    Follow directions for noodles, then rinse with warm water.

16. 16

    Drain about 5 min and add in 1/4 stick of butter.

17. 17

    Grate a brick of Parmesan cheese and add in to sauce.

18. 18

    Use remaining to garnish when done.

19. 19

    Can be served with green onions along with any seafood put in place of the clam.

* Per serving · 4 servings · Values may vary.

No additional tips available.