White Clam Sauce

Yield

Makes 3 to 4 servings

Ingredients

• 2 cans chopped clams
• 3 tbsp olive oil
• 1 small onion, chopped
• 2 tbsp flour
• 0.25 cups dry parsley
• 0.5 tsp basil
• 3 cloves garlic, minced
• 0.25 cups dry white wine
• 1 cup milk
• 0.5 tsp Worcestershire sauce
• 0.5 tbsp lemon juice
• pepper and salt, as needed

Instructions

1. Saute onion in oil.
2. Stir in flour, basil, and parsley.
3. Remove from pan.
4. Add juice from clams and garlic to pan. Reduce by half.
5. Add wine and milk and bring to a simmer.
6. Return onion roux, stirring with a whisk to thicken. Cook over medium heat to further thicken.
7. Add remaining seasonings and clams; heat through.