Conch or Clam Sauce with Linguine
Conch Or Clam Sauce With Linguine is an moderately easy dinner. Made with 1 pint chopped conch or sea clams or whole shucked steamer clams, 4 tbsp. butter or margarine, 4 tbsp. olive oil, 2 ounces salt pork, diced (omit for meatless meal) and 4 cloves garlic mashed, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Sauce: Cook salt pork in skillet until brown and crispy. Remove salt pork scraps and set aside.
Add butter (or margarine) and olive oil to skillet and heat until butter is melted.
Mash garlic and parsley together and add to skillet, cooking slowly until soft.
Add conch or clams and heat through.
Add flour and pepper, stirring well, and cook for 3 minutes.
Slowly add 1 cup clam juice and Tabasco and bring to boil stirring constantly.
Thin the sauce with more clam juice if it becomes too thick; however, be careful not to make it too liquid.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment