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Grammy’s Clams with Linguine

  • 6servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 butter

  2. 1/4 c olive oil

  3. 8 large pieces of garlic , minced

  4. 1 c dry white wine

  5. 4-6 1/2 cans clam s

  6. 1 c half and half

  7. 4 T flour

  8. 1/4 t crushed red pepper

  9. 1 t dried basil

  10. 1 t oregano

  11. 1/4 c fresh chopped parsley

  12. Parmesan Cheese

  13. Paprika

  14. 1 linguine

Instructions Jump to Ingredients ↑

  1. Saute garlic in oil briefly, do not brown-set aside.

  2. Strain clams-retain clam juice-set clams aside.

  3. In dutch oven, melt butter, add clam juice stirring. Add wine and all seasonings including garlic and oil.

  4. Beat flour into half and half with a wire whisk, add slowly to sauce. Continue stirring until sauce thickens. (Can prepare day before to this point).

  5. Add clams, continue stirring for about 5 minutes. Do not over-cook clams.

  6. Pour over cooked linguine, garnish with fresh parmesan and paprika.

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