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Sauces

Clam Spaghetti Sauce – 1996
Recipe courtesy of Grandma Emma Wozny & Mary Jane Heffron

INGREDIENTS
  • 4 cans  clams, canned -- minced
  • ½ cup butter
  • 1 cup  onion -- chopped
  • 5 cloves  garlic -- minced
  • ½ cup  parsley -- chopped
  • 1 can  white wine
  • 1 teaspoon  basil
  • salt and pepper -- to taste
​
PREPARATION
Sauté garlic, onion, and parsley in butter. Add clams and juice from one can. Fill empty can with white wine and add. Add basil, salt and pepper. Thicken with flour paste. Serve over thin spaghetti.

A favorite of Uncle Frank's. Deeeeeeelicious!

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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
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  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking