Recipe - Creamy Clam Sauce

1 cup Fresh mushrooms; cut or sliced up
1 Clove garlic; chopped
2 tablespoon Butter
2 tablespoon Flour
12 ounce Chopped clams; 2 (6 oz) cans
reserving liquid
1 cup Fat free half and half
One fourth cup Parmesan cheese; grated
1 tablespoon Dry sherry; optional
1 tablespoon Chopped parsley
One fourth teaspoon Pepper
1 pound Cooked pasta; linguine
preferred

In medium saucepan, cook mushrooms and garlic in margarine until tender.
Stir in flour to form a roux. Gradually stir in reserved clam liquid and
half and half; cook and stir until thickened. Add clams, cheese, sherry if
desired, parsley and pepper; heat through (do not boil). Serve over hot
cooked linguine. Refrigerate leftovers.

NOTES : So many clams, so little time. This is one of Tom's favorites.
It's also good on corn chips.
Recipe by: Katherine Rodman

Posted to EATLF Digest by Katherine Rodman levya@mindspring.com on Mar
8, 1998