Whoa! Hold everything. Thanks to your usual but incredible willingness to help, we have a thigh-high pile of recipes for both tamale pie and glorified rice, not to mention various graham-cracker/marshmallow confections. So, if you haven’t already fired off your favorite version in these categories, please hold off, at least for the moment.
Right now, though, with the weekend on top of us, let’s have another recipe for something that’s fast enough to fix after a day spent on Little League baseball fields or at other sporting activities, that’s also fancy enough to serve to company.
That would be, of course, pasta with clam sauce, as requested by Marysville reader Dean Stamey. Longtime Forum helper-outer Phyllis Henshaw of Everett antes up today, telling us, “The following white clam sauce recipe may not be exactly what Dean Stamey is looking for, but I have been making it since 1969. It is quite tasty and easy to make. It is in the “White House Chef Cookbook’ by Rene Verdon, who was chosen by the Kennedys to be the chef during their stay at the White House.”
Henshaw adds, “Thanks again for all the readers’ recipes for coleslaw/pineapple/marshmallows you have been publishing. I’ve sent all of them to my sister-in-law in Columbus, and she lets me know by e-mail every time she gets one. Thanks, too, for all the other good recipes you publish.”
Now let’s add to our grocery lists the ingredients for:
White House white clam sauce
1/4cup butter
1small onion, chopped
4mushrooms, sliced
1large clove garlic, finely chopped
2tablespoons flour
2cups clam juice, fresh or canned
1/4cup chopped parsley
Salt and pepper to taste
1/2teaspoon dried thyme
1/2teaspoon dried oregano
2cups minced clams, fresh or canned
Hot cooked spaghetti or linguine
Grated Parmesan cheese (optional)
In a saucepan, heat the butter; add onion, mushrooms and garlic and cook 1 minute over moderate heat. Stir in the flour with a wire whisk. While stirring, add the clam juice. Add parsley, salt, pepper, thyme and oregano and simmer gently for 10 minutes. Add clams and heat until hot. Serve over hot cooked spaghetti or linguine. If desired, sprinkle with grated Parmesan cheese.
The next Forum will appear in Monday’s Time Out section.
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