How to make it

  • 1. Cook pasta el Dante, drain & cover to keep warm
  • 2. In a medium sauce pan cook the bacon until done but not crisp
  • 3. Add butter or olive and stir until bubbling
  • 4. Add flour and cook for four or five minutes, making sure you have a smooth texture throughout, except for bacon bits
  • 5. add milk, mushrooms, olives and spices and cook until just on the simmer, stirring constantly.
  • 6. Add clams with juice and wine and bring back to simmer, stirring constantly
  • You can serve the pasta and spoon the sauce over it or mix the sauce with the pasta and stir gently but thoroughly then top with a bit of parsley and parmesan or Romano cheese. Try this sauce using Mussels instead of clams.

Reviews & Comments 4

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    " It was excellent "
    chef_irish ate it and said...
    I Love This and I Want to Use It When My Gram's and Step-Dad Stop By, As This Was Our Fav. When They Visited. Thanks! (My Step-Dad and I Would Always Sit Around and Chat and Share A Big Bowl of Steamers and Butter):)Tami
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    " It was excellent "
    andreac ate it and said...
    Sprinkling of Italian parsley perhaps?
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  • elgourmand 8 years ago
    Great stuff Janet. Glad you're into making changes to the recipe to suit your own taste. I haven't had canned clams in 20 years as fresh Cherrystone clams are really cheep here in Samoa. Let me know how the canned clams turn out. You can do this same dish using mussels and it's delicious.
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    " It was excellent "
    jlv1023 ate it and said...
    love clam sauce but always so runny, now this I will love,

    Have clams, will need to make this on Friday,
    Janet High 5
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