A silky sauce built on Stimpson surf clam juice, cream and shallots, spooned over al dente pasta. A weeknight dish inspired by the shores of the St. Lawrence, ready in under 30 minutes.
Prep time
15 min
Cook time
20 min
Servings
4 servings
Difficulty
Medium
Reserve 1/4 cup of the pasta cooking water to add if the sauce becomes too thick: the starch helps bind the sauce to the pasta.
Melt the butter in a skillet.
Add the flour and stir for about 1 minute.
Add the milk, cream, surf clam juice and shallots.
Cook over low heat, stirring, until thickened.
Season with salt and pepper to taste.
Spoon the sauce over the pasta of your choice and add the Stimpson surf clams.
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
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