Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenSauces - Pasta - White Clam Sauce By Kmorris
Famous Authors (View All Authors)
Sauces - Pasta -  White Clam Sauce By Kmorris Post by :D.Newton Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1653

Click below to download : Sauces - Pasta - White Clam Sauce By Kmorris (Format : PDF)

Sauces - Pasta - White Clam Sauce By Kmorris

1/2 cup flour
1/2 cube butter
1/4 cup or more olive oil
1 or 2 cloves garlic, chopped fine and mashed
1/4 to 1/2 onion, chopped fine or 4 green onions
1/2 cup fresh parsley, chopped
1/4 to 1/2 cup white wine
1/2 (of a 12 oz.) can evaporated milk
Fresh milk as required
2 full tbsp. soft cream cheese
1/2 tsp. chicken bouillon
2 or 3 cans chopped clams with juice
1 tsp. coarse black pepper
Salt


Heat pan over medium heat. Add oil and butter. When butter melts add garlic, onion and parsley. Add flour, make a roux. Remove from heat.

Add canned milk, wine, bouillon and a little of the fresh milk, return to heat and stir until boiling and free of any lumps. Reduce heat to simmer.

Add cream cheese, salt and pepper. Stir out cheese lumps. Add clams and juice, stir until mixture simmers again. Add fresh milk if required to attain desired thickness.

Serve over linguini. For an Alfredo type sauce, delete clams and add 1/2 cup grated Romano or Parmesan cheese.
If you like this book please share to your friends :
NEXT BOOKS

Sauces - Pepper -  Bell Pepper Sauce By Nikki Sauces - Pepper - Bell Pepper Sauce By Nikki

Sauces - Pepper -  Bell Pepper Sauce By Nikki
1 Jar (7-oz) marinated red bell peppers, drained 1 can (6-oz) tomato paste 1/4 cup Dijon mustard 1/4 cup Red wine vinegar 2 tbl Brown sugar 2 tbl Olive oil 1 Garlic clove, crushed 1 tsp Worcestershire sauce 1/2 tsp Hot sauce Process all ingredients in an electric blender until smooth, stopping once to scrape down sides. Makes 1 3/4 cups.
PREVIOUS BOOKS

Sauces - Pasta -  White Clam Sauce By Liz Sauces - Pasta - White Clam Sauce By Liz

Sauces - Pasta -  White Clam Sauce By Liz
2 shallots, peeled 4 cloves garlic, peeled 1 Tbl. olive oil 1/4 cup dry white wine 1 tsp. dried oregano 1/2 tsp. dried basil 1/4 tsp. cracked black pepper 3/4 cup clam juice 1 pint (2 cups) half and half 6 oz. chopped (canned) clams lemon juice Chop the shallots and garlic. Heat the oil in a heavy saute pan over moderate heat. When oil is hot, add the shallots and saute for 1 or 2 minutes. Add the garlic and saute for 1 or 2 minutes longer or until translucent. Take pan off burner. Pour in the wine, return the
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT