Food By Franz

This recipe is a simple reduction. That means you just simmer the liquid until it is reduced to the required thickness. Heavy cream or whipping cream is what i usually use. This recipe can be made with a flour/fat rue, then milk (instead of cream) for less calories, but the taste is not as rich.

Ingredients:
1 Tbsp oleo/marg/butter
2 can clams (keep the juice!), drain as directed below
2 Tbsp green onions, chopped
1 garlic clove, minced
1 tsp Clam base
1 C Cream
Linquine (prepared as you like it)
shredded romano or parmesan for topping

To assemble: In a 10′ skillet, saute the green onions & garlic for a couple of minutes in the butter. Drain the juice out of the clams into the pan with the onion/garlic – let this liquid reduce by at least 60% (aproximately 6-7 minutes). Then pour in the cream and clam base, stir. Let this come to a simmer and reduce this liquid until it is your preferred thickness. Turn down the heat and stir in the clams, heat through (1-2) minutes. Serve immediately over prepared pasta (any pasta will do, too) Top with cheese. This is a quick and easy entree for two. Rich and robust clam flavor for your seafood lovers. Serve with a nice green vegetable or salad and dinner is served. This makes 2 large servings.