Preparation:
Brown onion in oil. Add everything else, including juice from clams, but reserve the clams. Simmer, uncovered, for 1 hour. Add the clams. Heat for about 5 minutes, or until clams are hot through. Serve over hot, cooked linguini.
Personal note: This is a thin sauce. If you want it thick, mix about 3 tablespoons cornstarch with a little water, and add it to desired thickness. We liked it thin, however. The lots and lots of clams that were in this sauce (thanks to the other half) merely added to its goodness.
We really liked this one. I had extra sauce that I've put in the freezer....we'll have to wait to see how that turns ou |
