sketch of Bob above the Creamy White Clam Sauce recipe.


1/2 c. butter or margarine
1/2 c. flour
white pepper
2 c. milk
clam juice

Melt butter over low heat. Add flour and pepper to taste. Stir til smooth and bubbly. Remove from heat. Add milk, return to heat and bring to the boil (stirring constantly); reduce to a simmer, stirring, til very thick. Add enough clam juice to achieve your desired consistency of the sauce. A little chicken or seafood bouillon or base, sautéed onion and garlic may be added for flavor. Serve clam sauce over pasta with clams.

Note: the white clam sauce is better if refrigerated several hours to over night to meld the flavors. Reheat to serve. If using clam sauce with something other than clams add 1/2 t. salt

Creamy White Clam Sauce recipe is published in our July, 2000 Menu Minder.