Clam Sauce (White) Recipe

Ingredients

2 can minced,chopped or baby clams
1/4 cup olive oil
4 tbsp butter
1/4 cup fresh chopped parsley
1/2 cup white wine
1 cup clam juice
1 salt and pepper to taste


Directions

Melt butter in olive oil. Saute garlic 1 minute. Add clam juice &
wine & cook on low heat 5 min. Add clams and parsley salt and pepper
to taste. Be careful with the salt, clams have a lot of natural salt.
Pour over cooked thin spaghetti and serve immediately with a green
salad and Crusty bread.


Servings: 1 servings

 

 

Clam Sauce (White) Recipe brought to you by Recipe Ideas


Categories: Fish; Sauce; Seafood


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It is actually possible to track the history of recipes back into the distant past, in truth as far as pharonic Egypt, and possibly even further. In practice though, mostly, these early cook books were just very simple hieroglyphic recipes for preparing meals.

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During the following few centuries, the powerful families of Wesstern Europe tried to lay on the most extravagent meals, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy.

By the advent of the 1900s, recipe publications were increasing in popularity mostly as a result of higher levels of literacy, more free time and having more money to spend.

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We hope you enjoy this Clam Sauce (White) recipe.

 


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