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I got this recipe several years ago from Brick Oven in Merritt Island, FL. I use to go to the restaurant to eat it all the time and when they went out of business, one of the cooks gave the recipe out. Shhh!!! We LOVE this dish!
Linguini and White Clam Sauce
2 or 3 10.5 oz cans of Progresso white clam sauce (or whatever other brand you find)
1 can of Brunswick Clams (drained)
Olive oil
4 cloves of garlic
¼ cup chicken broth
1 tbsp butter, melted
1 tbsp cornstarch
Put a small amount of olive oil in the bottom of a pan and heat to medium. Chop up your fresh garlic and add to the heated oil. Lightly brown, but do not let garlic get brown. Add clam sauce and clams. Heat to a boil. Take butter and cornstarch and mix together and then add this to the boiling mixture (to give the sauce some consistency). Add about ¼ cup chicken broth. Reduce heat and let simmer.
Cook your Linguini noodles and serve sauce over it.
My Pic:
http://i232.photobucket.com/albums/ee14/TeresaYo1/IMGA0730.jpg
Linguini and White Clam Sauce
2 or 3 10.5 oz cans of Progresso white clam sauce (or whatever other brand you find)
1 can of Brunswick Clams (drained)
Olive oil
4 cloves of garlic
¼ cup chicken broth
1 tbsp butter, melted
1 tbsp cornstarch
Put a small amount of olive oil in the bottom of a pan and heat to medium. Chop up your fresh garlic and add to the heated oil. Lightly brown, but do not let garlic get brown. Add clam sauce and clams. Heat to a boil. Take butter and cornstarch and mix together and then add this to the boiling mixture (to give the sauce some consistency). Add about ¼ cup chicken broth. Reduce heat and let simmer.
Cook your Linguini noodles and serve sauce over it.
My Pic:
http://i232.photobucket.com/albums/ee14/TeresaYo1/IMGA0730.jpg
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