Creamy White Clam Sauce with Bacon and Mushrooms

Out of this world ONE PAN White Clam Sauce.  I created this recipe years ago, and it was great.  You know me though.  I have to change everything.  Just can’t seem to make the same recipe the exact way.  This came out Creamier, and I added more Clams.  Give it a try!  Less things to wash are a definite bonus.  When reheating leftovers (if there are any), I prefer using the stove top.  The microwave may make the Clams rubbery.

Side Note:  The last time I made this Bob had his own leftovers he wanted to finish up.  Well, he waited too long, and I ate it all.  Ha ha

INGREDIENTS: Yields 6 large Servings

12 oz +/- Linguine or Fettuccini

About 1/3 lb bacon, cooked and crumbled, and set aside

1/3 cup olive oil

1 ½ inch squeeze anchovy paste

1 med. onion, chopped

1 cup sliced mushrooms

4 TBSP butter

2 TBSP flour

1 TBSP corn starch

6 – 8 cloves garlic, minced or slivered

1/3 cup white wine or vermouth (I like Marsala)

½ tsp each: Crushed Red Pepper Flakes, Old Bay, Italian Seasoning, Parsley, Basil, Black Pepper

20 oz +/- canned clams drained, but reserve juice

1 cup half and half

¾ cup milk

½ cup grated Parmesan cheese

½ cup grated Romano cheese

OPTIONAL Garnish:  Sliced Scallions

PREPARATION:

      In a large high-sided skillet, Brasier or Sauté pan, cook Pasta 2 minutes short of normal cook time.  (It will finish cooking mixed with the sauce). Drain and set aside.

     In the same pan, cook the Bacon.  Drain the grease (except for 1 TBSP). Set Bacon aside and crumble when it’s cool. In the same pan, heat Olive Oil over medium heat. Add 1 ½ inch squeeze of Anchovy Paste, Onion and Mushrooms.  Cook, stirring constantly until Onion is tender. Add Garlic a cook another minute. Leave everything in the pan.

     Add Butter, Flour, Corn Starch, and Wine.  Simmer for a few minutes, stirring constantly until Flour is mixed in and sauce begins to thicken. 

     Pour in the reserved Clam Juice, and all the Seasonings.  Simmer for 5 minutes.

     Gradually stir the Half-and-Half, Milk, and Cheeses.  Bring to a simmer.  Cook for another 5 minutes. Add cooked Pasta and cook another few minutes until Pasta is tender.  If the Sauce isn’t thick enough, add a bit more Cheese.  Don’t overdo it though. It will thicken more on its own.

    Add Clams during the last few minutes, only to heat through.  Don’t over heat them or they’ll get rubbery.  Garnish with Parsley, and Bacon.  I like some sliced Scallions on top as an additional Garnish. Serve with additional grated Cheese.