Brown onion in oil. Add everything else, including juice from clams, but reserve the clams. Simmer, uncovered, for 1 hour. Add the clams. Heat for about 5 minutes, or until clams are hot through. Serve over hot, cooked linguini. Personal note: This is a thin sauce. If you want it thick, mix about 3 tb cornstarch with a little water, and add it to desired thickness. We liked it thin, however. The lots and lots of clams that were in this sauce (thanks to the other half) merely added to its goodness. We really liked this one. I had extra sauce that Ive put in the freezer....well have to wait to see how that turns out. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis
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|Serving Size: 1 Serving (4081g)|
|Recipe Makes: 1|
|Calories from Fat: 373 (12%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 12.5g|
|Cholesterol 152.3mg||47 %|
|Sodium 20664.2mg||713 %|
|Potassium 31420.5mg||827 %|
|Total Carbohydrate 634.7g||187 %|
|Dietary Fiber 125.9g||503 %|
|Sugars, other 508.8g|
|Protein 185.2g||265 %|
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Calories per serving: 3220
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