In a saucepan heat the butter, add the garlic and cook
one minute over moderate heat. With a wire whisk stir in the flour.
Add the clam juice while stirring.
- 1/4 C butter
- 1 large clove garlic, finely chopped
- 2 T flour
- 2 C clam juice
- 1/4 C chopped parsley
- Salt and freshly ground pepper to taste
- 1½ t thyme leaves
- 2 C minced clams
Add the parsley, salt, pepper and thyme and simmer gently
ten minutes. Add the minced clams and heat through. Serve over
From The New York Times Cookbook, ed. Craig Claiborne.