1 clove garlic, finely chopped 1/4 c. butter 2 cans chopped clams, drained, reserving 2/3 c. liquid 1/4 c. dry white wine 1/4 t. cracked pepper 1 T. chopped parsley 1 (8 oz) pkg. linguine or thin spaghetti, cooked and drained grated parmesan & romano cheese Steps: In medium skillet, cook garlic in butter until golden.
To make the sauce, start out by melting butter in a pan over medium high heat. Then add garlic and cook for about 2-3 minutes. The clam meat is added in next and it’s stirred over the heat for another 2-3 minutes. Next, the white wine and olive oil are added and then the mix is brought to a boil. This is then simmered until the liquid is reduced.
Old Fisherman’s Grotto Monterey... Clam Chowder In medium skillet, cook garlic in butter until golden. Add reserved clam liquid, wine and pepper; simmer 5 minutes. Add clams and parsley; cook over medium heat until hot. Serve over hot linguine; sprinkle with cheese.
To the slow cooker, add clams, clam juice and bacon. Add cream cheese, heavy cream, garlic powder and thyme. Continue mixing until there are no visible clumps of cream cheese and all ingredients are well incorporated. Cover and cook for 6-8 hours.