Clam Sauce

We eat a lot of noodles at this house. Alyssa's favorite food is "noo-nles". In fact, I am surprised she hasn't turned into a little noodle herself. Though she prefers to deck her pasta in mountains of grated Parmesan cheese, the more "mature" folks in the house prefer a little variety. And thus I present Clam Sauce.

It is a nice alternative to the typical red sauce that might often find its way from a jar to your plate, This delightfully creamy sauce offers the perfect solution to a delicious quick dinner fix! It is elegant, yet simple. The parsley and thyme do something to the taste buds that cannot be matched. It is not too seafoody, but still has a nice clam taste and the garlic brings it all together. 

(How's that for an advertisement for this meal? Have I convinced you to try it?)

So go try it. Do be careful not to burn the butter and garlic! But, please, do not be afraid! It's always good to try something new!

Clam Sauce

I usually half this recipe for our family of three. I have given you the full recipe for your own scale-able pleasure.

Serves 5-6

2 tbsp butter
6 - 8 cloves of garlic, peeled and minced
2 tbsp flour

2 cans of minced clams with juice
2 C half and half
1/2 tsp salt
1/4 tsp pepper
2 tsp dried thyme
1 tbsp dried parsley

1.5 lbs spaghetti noodles, cooked al dente

Melt butter over medium heat in medium saucepan. Add minced garlic and cook for about 1 minute - until the garlic becomes fragrant, but not burned fragrant...big difference. Add flour and whisk until the flour is not clumpy. Add juice from clams and half and half as well as salt, pepper, thyme, and parsley.

Bring the sauce to a low simmer and let simmer for about 10 minutes, whisking almost constantly. This prevents it from burning to the bottom of the pan. The sauce will thicken slightly.

Add clams and heat through.

Serve over spaghetti with a little bit of Parmesan or mozzarella cheese.

Add oil, egg, salt, and baking powder. Pulse until well blended.

From my childhood via my dear mum