1. In a large skillet melt the butter on medium heat. 2. Saute garlic and parsley for 3 minutes. 3. With a whisk, blend in 1 cup of flour. 4. Whisk in broth a cup at a time, making a roux. 5. Whisk in reserved clam liquid. 6. Cook, stirring constantly until thickened. 7. Add in the clams, half and half, and parmesan cheese, whisking until blended and hot. 8. To thicken further, add reserved flour and some water into a jar, cover, and shake. Pour in a little of this mixture at a time, whisking until the desired thickness is achieved. 9. Add in the white wine, simmer for 10 minutes on very low heat. 10. Serve over cooked linguine or angel hair pasta. ---------------------------------------------------------------------------
Nutrition
Ingredients
