Serves: 4
Total Calories: 352

3 (6 1/2-ounce) cans clams chopped or minced
3 cloves garlic minced
3 tablespoons butter or margarine
3 tablespoons olive oil
2 tablespoons flour
1 teaspoon basil dried basil leaves, crushed
1 teaspoon oregano
1 teaspoon parsley dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk or half-and-half
1/4 cup vermouth
Hot cooked fettuccine or vermicelli*

Drain clams, reserving liquid (you will have about 1 1/4 cups juice). Set clams and juice aside.

In a 10-inch skillet over medium heat, saute garlic in hot butter or margarine and oil until golden, but not browned. Add flour. Cook and stir for 1 minute. Stir in clam juice until smooth. Add basil, oregano, parsley, salt and pepper. Reduce heat to low and simmer for 5 minutes. Add milk or half-and-half return to a boil. Stir in vermouth and reserved clams. Cook for 5 minutes or until heated through.

Toss with hot pasta. Serve immediately.

* Use one 8-ounce package.

Nutritional Facts:

Serves: 4
Total Calories: 352
Calories from Fat: 171

More Recipes from the Just Good Cookin' Cookbook:
Sauce Louis
White Clam Sauce