Recipe ingredients
- 3/4 cup canned pitted ripe olives
- 1 (8 ounce) can minced or chopped clams
- Milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 2 teaspoons lemon juice
- 2 drops Tabasco sauce
- 1 tablespoon minced parsley
Recipe method
- Drain olives and slice. Drain claims. To clam liquid add enough milk to make 1 1/4 cups.
- In a 1-quart saucepan over low heat, melt butter. Stir in flour, onion powder and salt.
- Remove from heat. Gradually stir in milk mixture, keeping smooth.
- Cook over moderately low heat, stirring constantly, until thickened and boiling.
- Stir in Worcestershire, lemon juice, Tabasco, clams, olives and parsley. Reheat.
- Makes about 1 3/4 cups sauce, enough for 1/2 pound spaghetti, cooked.
Other pasta recipes:
Spaghetti with ripe olive clam sauce recipe
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