---------- Recipe via Meal-Master (tm) v8.02
 
      Title: White Clam Sauce
 Categories: Pasta, Ethnic, Shellfish, Sauces
      Yield: 6 servings
 
    1/4 c  Olive oil
     10 oz Whole baby clams
      2    Garlic cloves,minced
    1/3 c  Dry white wine
      4 ts All-purpose flour
    1/4 ts Red pepper flakes
     16 oz Minced clams
    1/4 ts Salt
      3 tb Chopped parsley
 
  Drain and reserve juice in the cans of minced and whole baby clams. In
  medium saucepan heat oil. Add garlic & saute for 2 min. Stir in flour. Add
  reserved clam juices, wine, red pepper flakes and salt. Bring to boil &
  simmer for 10 min. Add minced clams, baby clams and parsley. Return to
  boil, then keep warm while preparing linguine. When linguine is done, pour
  sauce over top and toss gently and serve. I forget how many this will
  serve. Probably at least 4.
 
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