1 can Clearwater Propeller Clams, juice separated from meat 3 lbs. Bowtie pasta, cooked in heavily salted water as per package instructions 4 oz. Bacon cut in emince (sliced thin) 12 oz. Sweet yellow corn kernels 2 Shallots, minced fine 4 cloves Garlic, minced fine 2 Tomatoes, finely diced 2 Tbsp. Parsley, chopped 4 oz. Salt-free butter 4 oz. All purpose flour 1 bunch Green onions, finely chopped 3 cups Milk or cream 1 Tbsp. Turmeric powder (optional for a nice yellow color) Salt and pepper to taste
• In a heavy bottom saucepan sauté bacon until medium rare. • Remove most of the rendered bacon grease. • Add half the butter, garlic, shallots, and half of the corn. Cook until translucent. • Add remaining butter and flour and stir until thick. • Add half of reserved clam juices and cook over medium heat until thickened (about 4 minutes). • Add milk or cream, turmeric and remaining ingredients. • Once back to a boil, add pasta and toss until warm. • Finally, add Propeller Clams. • Adjust to taste with salt and pepper and serve at once.
This will make a generous 12-24 portions of plated pasta or served buffet style for up to 30 people.
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