Conch Or Clam Sauce With Linguine

• 1 pint chopped conch or sea clams or whole shucked steamer clams
• 4 Tbsp. butter or margarine
• 4 Tbsp. olive oil
• 2 ounces salt pork, diced (omit for meatless meal)
• 4 cloves garlic mashed
• 1/4 cup chopped fresh parsley
• 2 Tbsp. flour
• pepper to taste
• 1 1/2 cups clam juice (fresh or bottled, no sand from bottom of bottle)
• dash Tabasco (optional)
• 1 lb. linguine (or pasta of choice)
• 1 lb. edible pea pods, broccoli or frozen peas

1. Sauce:took salt pork in skillet until brown and crispy. Remove salt pork scraps and set aside.
2. Add butter (or margarine) and olive oil to skillet and heat until butter is melted.
3. Mash garlic and parsley together and add to skillet, cooking slowly until soft.
4. Add conch or clams and heat through.
5. Add flour and pepper, stirring well, and cook for 3 minutes.
6. Slowly add 1 cup clam juice and Tabasco and bring to boil stirring constantly.
7. Thin the sauce with more clam juice if it becomes too thick; however, be careful not to make it too liquid.

conch, butter, olive oil, salt pork, garlic mashed, parsley, flour, pepper, clam juice, linguine, edible pea pods

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114061 (may not work)