Artichoke Clam Sauce

Pasta, Sauces, Seafood


1 stick butter

1/2 cup olive oil

3 tbsp flour

2 (15-oz) cans chicken broth, undiluted

2 cans artichoke hearts, drained & quartered

3 cans chopped clams with juice

1/4 cup fresh lemon or lime juice

1/2 ounce capers

2 tbsp parsley flakes

dash garlic powder

2 tbsp cold water

2 tbsp cornstarch

fresh parsley for garnish

grated Parmesan for garnish


Heat butter and olive oil together and add flour. Mix till smooth. Add all remaining ingredients except cornstarch and water. Simmer for 10-15 minutes, stirring often.
Combine cold water & cornstarch in small bowl & stir till mixed. Add to clam mixture & heat & stir till thickened.
Toss with cooked fettuccini or linguini until well-mixed. Garnish with grated Parmesan and fresh parsley.


Notes: Trudy's Birthday Dinner since 1988!
Serving Ideas: May be made in microwave in 2-qt measuring bowl.
Freezes well before or after combining with pasta.