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Oregon Clam Stew


1 cup Butter or Margarine
10 fresh Green Onions, chopped (including greens)
1 tsp. Garlic, minced
1 1/2 to 2 lbs. Fresh Mushrooms, sliced
1 1/2 lbs. canned Clams, chopped or whole
Salt and White Pepper to Taste
3 tablespoon Fresh Lemon Juice
1/4 to 3/4 cup White Wine (Non-Alcoholic substitute: Same volume of half water and apple juice.)
4 cups Cooked Instant Rice
Freshly Grated Parmesan Cheese (for optional garnish)

In a large skillet or pot over medium heat, melt the butter or margarine and sauté the green onions and minced garlic until fragrant. Add the sliced mushrooms and continue to sauté until the mushrooms have lost about half their original volume.

Add clams and the clam juice to the mixture and continue to cook. Add salt and white pepper to taste. Add lemon juice and adjust seasonings again, if necessary.

Bring the mixture to a boil, stirring occasionally. Add the white wine and return to the boil, then reduce heat to a simmer.

Prepare the white rice in a separate pan as directed on the package.

To serve, pour several tablespoons of the clam stew over rice and top with freshly grated Parmesan cheese.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.