Wednesday, January 9, 2008

Spaghetti with Clam Sauce

Spaghetti with Clam Sauce

¼ cup butter

1 onion, chopped

1 clove garlic, minced (optional)

¼ cup flour

2 cups milk

Salt, pepper

½ cup cheese

1 can baby clams, drained (use fresh if you are lucky enough to be able to get them)


Melt the butter in a saucepan and add the onions. Cook the onions until soft, and add garlic and cook a few minutes longer. Add flour and cook, stirring constantly until it is blended with the butter. Add milk and cook over low heat, stirring often, until thick and bubbly. Add cheese and stir in until melted. Season with salt and pepper. Add clams and stir.

Meanwhile, boil spaghetti until soft.

Place the spaghetti in a bowl and add sauce. Sprinkle with chopped fresh parsley.

If You want to make it lighter, use low fat condensed milk. At the other end of the scale, you can use cream or half cream and half milk. You can use any kind of cheese you like. I used half cheddar and half mozzarella this time, but Swiss and/or Gouda are also excellent.

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