- 6 tbspns butter
- 1/4 cup flour
- 2 8-oz cans, minced clams
- 1/2 lb Linguina sausage
- 5 oz Parmesan cheese
- Light cream
- 2 tbspns dry sherry
- 1-1/2 cups mushrooms
- 2 tbspns chopped Italian parsley
- 1/4 cup seasoned bread crumbs
- 1 egg yolk
- 1/2 tspn salt
- 1/4 tspn thyme
Mix 4 tablespoons butter, melted, ,and flour. Add clam juice and cream to make 2 cups of sauce. Add seasonings, and simmer for 5 minutes. Remove from heat, add sherry and egg yolk, and stir.
Heat 2 tablespoons of butter and saute mushrooms, then mix clams into mushrooms.
Place in warmed dish in alternate layers of clams and mushrooms, sauce, cheese, then bread crumbs. Top with parsley. Serves 4 to 6.
(Origin - "Gourmet Lion Cook Book" by the Lions Auxiliary of Central Point, Oregon, 1978. This recipe was by Mary Ellen Ault of Illinois Valley, Oregon.)
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