White Clam Sauce

2 doz clams, steamed, chopped sm (save juice)
1/4 cup butter
1 tbsp oil
2 cloves garlic
1/4 cup chopped green onion
6 tbsp cornstarch
1/2 bay leaf
1 cup water
Salt & pepper to taste
1 pt light cream or half & half
1/2 cup white vermouth
Parsley, chopped
Parmesan cheese

Melt butter in skillet.  Add oil and onions.  Saute with garlic until opaque.  Add cornstarch,
making paste.  Gradually stir in water and bay leaf, salt and pepper.  Add light cream
and vermouth, stirring in gradually and heat thoroughly (do not curdle!).  Add parsley
and Parmesan.  Serve immediately.  Should be thick.  Add broth to thin if necessary.

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