This is not a Creole or Cajun dish. However, clams are traditionally found in one dish during the feast of the Seven Fishes
Fresh clams are not found locally in the waters that surround New
Orleans. They are found along the Atlantic shores of the New England
states. However, this is a favorite dish of mine. It is one that can be
prepared quickly. This is one of the dishes that I cooked a lot when I
was in my teens. I hope you enjoy it as much as I do.
3 tablespoons Butter
1 tablespoon Garlic chopped
3 tablespoons Flour
3 6.5ounce cans Chopped Clams save juice
1 8 ounce bottle Clam Juice
1 teaspoon Fresh Parsley chopped
1 teaspoon Fresh Basil chopped
¼ teaspoon Fresh Oregano chopped
8 ounces Linguini cooked to al dente
Fresh Parmesan cheese grated
Cook pasta, drain, and return to pot it was cooked in. In a medium
saucepan over medium heat, sauté garlic in butter until golden brown.
Mix in the flour and cook for a few minutes to cook out the flour taste.
Add the clam juice, reserved from cans and bottle, and seasonings.
Cover and bring to a boil. Lower heat to medium-low and simmer
for 5 minutes. Add clams and heat for 2 minutes. Pour sauce over
pasta and toss until the pasta is coated. Top individual portions with
Parmesan cheese.
Enjoy!!!
Next Dish Catfish with Pecans
