Recipe Bahr

A repository of recipes from members of the Bahr family.

Sunday, February 22, 2009

Clam Sauce, Linguini

1 huge Costco can of chopped clams
1 cup sauvignon blanc or other dry white wine
1/2 stick butter
olive oil
minced onion
minced parsley
1/2 BULB very thinly sliced garlic
white pepper
salt (if needed)
arrowroot powder
smidgeon thyme
smidgeon oregano

Saute onions, white pepper, thyme, oregano, and garlic in a wide skillet with the olive oil until translucent. Add butter. Add clam juice from clams. (Rinse drained clams in a fine colander.) Add wine. Simmer until liquid evaporates to at least half of volume or even less. Spoon some of the broth into a coffee cup and mix with arrowroot; add to sauce to thicken. Add clams and parsley and warm through. Serve immediately over linguini, with grated parmesan.

Note: The thyme, oregano, and parsley need to be added very judiciously.

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