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Old 01-31-2018, 03:11 PM
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Originally Posted by southbound_295 View Post
Try it with Cento white clam sauce.
Dat's da 1!
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Old 01-31-2018, 11:39 PM
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Originally Posted by BoSox 15 View Post
Thanks, that's actually what I did. I sauteed up some minced garlic in some butter with some red pepper flakes and added an additional can of clams. I'm not even sure why I bought these items but hey it worked and everyone liked it.

Thanks again!
You beat me to it! Thatís what I have done, it makes a quick, easy meal.
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Old 02-01-2018, 05:55 AM
Location: Bella Vista, Ark
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Originally Posted by mr.magoo View Post
Lidia Bastianach from the cooking channel agrees with you...

Using the progresso sauce as a base, I up the garlic too, fresh Italian parsley, lemon juice, dry white wine and definitely fresh clams...Little necks preferably.
I like the combo of the chopped clams from the canned sauce and the whole clams.
The fresh clams impart their lovely clam nectar to the sauce too.

Dayum... I am now 'jonesing' for linguini and clams ...I am gonna have to go out for the fixin's.

Curse the Food and Drink Threads.
We are thinking alike here. I haven't had linguini and clams or with any other type of seafood in ages except for maybe a little left over something. Now, I may have to have some in the next day or two. Probably not with clams, they are not spoiled brats favorite protein, but there are a lot of other kinds of seafood I could use.
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