|Ingredients for 2 Servings|
|Fresh Clams in Shells||
|Butter or Margarine||1 tablespoon|
|Olive Oil||1 tablespoon|
|Creole or Cajun Seasoning||½ teaspoon|
|Garlic Power||½ teaspoon|
Scrub clean the fresh clam shells to remove any algae or seaweed.
Melt butter in a large saucepan with olive oil over medium/low heat.
Add chopped garlic.
Just before the garlic starts to brown add the milk, water, & the juice from the canned clams. Do not add the canned clams at this point.
Stir in the seasoning & garlic power.
Once it starts to boil add the fresh clams in their shells.
Cover saucepan & let the clams steam for approximately 15-25 minutes or until all the clams open.
In the meantime boil the linguine in a second saucepan.
Once the clams open, add the canned clams. Give the canned clams a couple of minutes to warm.
Strain the linguine then place in a large serving bowl. Pour the clams & the sauce over the linguine & serve.