NJ Clams in White Sauce

Serves: 4

Ingredients

1. 50 fresh NJ Little Neck Clams
2. 1 lb. spaghetti or linguini, uncooked
3. ½ onion, diced
4. 6 garlic cloves, minced
5. 2 Tablespoons all-purpose or gluten free flour
6. 2 cups vegetable stock
7. ½ cup white cooking wine
8. 3 Tablespoons fresh parsley, finely minced
9. ¼ cup grated parmesan cheese
10. 3 Tablespoons olive oil

Preparation Steps

1. Heat olive oil in a large skillet, add onions & garlic, cook until tender. Stir in flour until well combined. Add vegetable stock, stir then bring to a boil for 2-3 minutes, then allow to simmer.
2. Cook pasta according to package directions.
3. Clean fresh clams under cool running water, removing any sand or debris. Add the clams to the simmering sauce, then add cooking wine. Turn heat to medium to allow clams to cook. Turn the heat up if the clams are not opening. When most clams are open sprinkle parsley, then parmesan cheese and allow to simmer.
4. Serve NJ Clams with White Sauce over pasta for a delicious family meal! Enjoy!