Guest guest Posted February 1, 2006 Report Share Posted February 1, 2006 Yours sounds just like mine, Jenn, except that I use clam juice *and* wine instead of just wine. And I always use white wine (never have Chablis or zinfandel because I don't drink them, but always have chardonnay, pinot grigio, or a white rioja). And I add lots of fresh parsley at the end with the clams. Also, besides using the canned diced clams I usually add a dozen or more fresh steamers at the end. I'm getting hungry!<G> Sharyn > -----Original Message----- > From: health > [mailto:health ] On Behalf Of Jenn > > Is your clam sauce wine-based and clear, or is it cream based > and white? -- No virus found in this outgoing message. Checked by AVG Free Edition. Version: 7.1.375 / Virus Database: 267.14.25/247 - Release Date: 1/31/2006 Quote Link to comment Share on other sites More sharing options...
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