2 c. mushrooms [ sliced]
2 cloves garlic [minced]
½ c. butter
6 Tbsp flour
3- 6 ½ ounce clams drained [save the juice]
2 c. light cream
½ c. fresh parmesan cheese
2 Tbsp fresh parsley [chopped]
½ tsp pepper
Sauté mushrooms & garlic in butter in large skillet.
Stir flour gradually add clam juice and cream. Stir
Until mixture thickens Add clams, cheese, parsley &
Pepper. Serve over linguine or spinach pasta
Kendra
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