SERVES 3-4 It is impossible to have too many variations on white clam sauce. In Seattle/Tacoma we could live on this dish. As a matter of fact, some weeks I have lived on clams and pasta. The green pepper adds a new little twist to an old standard. While I will admit that it was the ltalian immigrant who taught us how to prepare this, it is nevertheless a very American version. I think Thomas Jefferson would have loved this dish. If using fresh clams, steam them and remove the meat from the shells (see "Steamed Clams" recipe), reserving the nectar. Chop the meat. Save some of the nectar for this recipe and serve the remaining nectar in a cup with a bit of freshly ground black pepper on top. Heat a frying pan and add the olive oil. saute the yellow onion and green pepper until the onion is clear. Stir in the flour, parsley, and basil and remove to a bowl. Reheat the frying pan and add the clam juice or nectar, along with the garlic, and reduce by half. Add the wine and cream and bring to a simmer. Stir in the vegetables with a whip, stirring as they cook so that the mixture can thicken. Cook over medium heat for a few minutes to further reduce and thicken the sauce. Add the remaining seasonings, including the lemon juice. Stir in the clams and pour over the freshly cooked pasta. This works well as a first course, and great as a main course along with salad and perhaps Skillet Bread (see recipe). From
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|Serving Size: 1 Serving (798g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 118 (17%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||18 %|
|Saturated Fat 5.5g||28 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 27.4mg||8 %|
|Sodium 73.3mg||3 %|
|Potassium 392.3mg||10 %|
|Total Carbohydrate 117.6g||35 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 112.5g|
|Protein 20.7g||30 %|
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Calories per serving: 683
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