MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Northern Italian Clam Sauce
 Categories: Seafood, Pasta, Wine, Herbs
      Yield: 4 Servings
 
    1/2 c  Butter
      6 cl Garlic; minced
      1 lg Onion; thin sliced
     12    clams in the shell;
           - up to 15, scrubbed
    1/4 c  Dry white wine -OR-
    1/4 c  Lemon juice; if you are a
           - wearer of the White Ribbon
    1/2 c  Italian flat-leaf parsley
           Salt & pepper
 
  Melt the butter, add the garlic and sliced onion. When
  onions are translucent and very hot, add the wine and
  whole clams. Add the parsley. Cover and steam until the
  clams open (about 20 minutes).
  
  Discard any clams that remain closed. Discard the top clam
  shell from about half the clams. Add salt/pepper to taste.
  
  Serve over al dente Linguine with Locatelli cheese on the
  table.
  
  Recipe from Janis Kracht - Cooking Echo - 03 Feb 2013
  
  Uncle Dirty Dave's Archives
 
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