24 ounces margarine
1 pound all-purpose flour
6 1/2 quarts hot milk
2 ounces salt
1/2 teaspoon nutmeg
1 1/2 quarts light cream (half and half)
2 pounds minced clams
5 pounds pasta
5 gallons boiling water
5 ounces salt
3 tablespoons vegetable oil (optional)
1. Melt margarine in a large kettle. Stir in flour and cook for 5-10 minutes.
2. Add milk and seasonings to flour-margarine mixture, while stirring. Heat to boiling.
3. Reduce heat. Add cream slowly and continue to cook until thickened.
4. Stir clams into sauce. Keep hot, 180°F.
5. Cook pasta according to directions on p. 369. Serve 6 oz sauce over 4 oz pasta.
1 pound all-purpose flour
6 1/2 quarts hot milk
2 ounces salt
1/2 teaspoon nutmeg
1 1/2 quarts light cream (half and half)
2 pounds minced clams
5 pounds pasta
5 gallons boiling water
5 ounces salt
3 tablespoons vegetable oil (optional)
1. Melt margarine in a large kettle. Stir in flour and cook for 5-10 minutes.
2. Add milk and seasonings to flour-margarine mixture, while stirring. Heat to boiling.
3. Reduce heat. Add cream slowly and continue to cook until thickened.
4. Stir clams into sauce. Keep hot, 180°F.
5. Cook pasta according to directions on p. 369. Serve 6 oz sauce over 4 oz pasta.
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