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Annand Bar Clam Linguini

Annand Bar Clam Linguini

Annand Bar Clam Linguini
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Annand Bar Clam Linguini

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 lb (454 g) bag Annand Bar Clam Meat, thawed

  • 1 lb (454 g) box linguini, cooked

  • 2 cups (256 g) fresh leek, washed and chopped

  • 1 red pepper, diced small

  • 3 tbsp (45 ml) fresh minced garlic

  • 6 tbsp (90 ml) Salted ADL Butter

  • 2 cups (500 ml) 36% ADL Whipping Cream

  • Juice of ½ fresh lemon

  • 3 tsp (15 g) salt

  • 2 tsp (10 g) black pepper

  • Fresh cracked pepper (optional)

Directions

  • Begin by removing tongue pieces of clam meat. Slice tongue meat into thin strips. Add to remaining clam meat and season with 1 tsp. of salt and 1 tsp. of pepper.
  • Preheat a large non-stick fry pan over high heat for 3 minutes. Add 3 tbsp. of butter to pan. Add clam meat to pan and quickly fry for 30-40 seconds. Remove clam meat and juice from pan. Set aside.
  • Return pan to high heat. Add the remaining 3 tbsp. of butter. Add leek and red pepper and cook until softened – about 2 minutes. Add 3 tbsp. of garlic to pan and continue to cook for 30 seconds. Add cream to pan and season with 2 tsp of salt and 1 tsp of black pepper. Bring cream mixture to a boil and heat until it begins to thicken. Add clam meat and juice, cooked linguini and juice from ½ a lemon. Stir until linguini is coated and heated through. Transfer to serving bowls and garnish with fresh cracked pepper, if desired. Enjoy!
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Tel: 902-831-3495
Fax: 902-831-2546

Contact: Carla Annand
carla@annandclams.com

775 Conway Road
RTE 175, Ellerslie
PE C0B 1J0

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