Fettucini
with White Clam Sauce
By Heidi Schultz
3 cloves garlic
1 10 oz can baby clams
1 pint half and half
6 tbsp butter, melted
1 cup grated parmesan cheese
1/4 cup chopped parsley (dry not fresh)
2 tbsp sour cream
Mince garlic and lightly brown in pan with 2 tbsp butter. Do not
let it burn! Immediately add claims and clam juice and allow to
boil. Whisk in half and half. Mix remaining 4 tbsp butter
with enough flour to make a thick paste. Whisk flour/butter
mixture into hot clam mixture. The sauce should be moderately
thick. If not, add additional flour. Add 1 cup parmesan,
whisk until smooth, add parsley and simmer.
