Clams recipes

Linguine With Clam Sauce

Course : Clams
Serves: 4

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Ingredients:

1/4 cup finely chopped onion

2 small shallots finely chopped

2 pieces bay leaf

2 pieces parsley stem

1 sprig fresh thyme or

1/4 teaspoon dried thyme

5 pieces peppercorns

1 cup white wine

3 quarts steamer clams -- (24-30)

1 tablespoon olive oil

2 cloves garlic - minced

1/4 teaspoon dry mustard

1/2 cup chopped parsley

1 dash red pepper flakes

1 pound linguine -- cooked and drained

Preparation / Directions:

Combine onion, shallots, bay leaf, parsley stems, thyme, peppercorns and wine. Bring to a boil. Add scrubbed clams and steam for 4 to 5 minutes or until clams open. Remove clams, discarding any that haven't opened, separate them from shells and chop coarsely. Strain and save liquid. Heat olive oil and 1 TABLESPOON reserved clam juice in a medium-size non-stick frying pan. Add garlic and mustard and cook for 1 minute. Add parsley and cook 1 to 3 minutes more. Add 1 cup reserved clam juice and simmer for 5 minutes or until sauce is reduced by half. Add chopped clams and cook for 1 to 2 minutes. Toss clam sauce with linguine, garnish with lemon, if desired, and serve warm. Makes 4 servings

Linguine With Clam Sauce

Ingredients:

Preparation / Directions:

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