Reviewer:

MrsBaker

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 17, 2008

Hi! I only add 1 cup or 1 1/2 cups of water. After cooking the onions, garlic,..etc, add the clams and stir to mix all the ingredients together, then add the water/flour mixture and stir constantly until the sauce thickens. If you desire a lighter version, then add more cooking water (personally, i like it pretty thick). I always strain and freeze the remaining cooking water, so i can use it later in my stews, soups, etc...). Hope you like it!!

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Reviewer:

lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Oct. 11, 2008

This is an excellent recipe, and I realy enjoyed last night (as a tapa dish). One modification: I do not add too much water to the pan to steam the clams, only a thin layer of water to prevent from burning the bottom of the clams. The clams will start loosing liquid very quickly, and this will be enough to make a rich sauce. If you need more liquid, then add it after adding the thickener- this way you wll never go wrong with the amount of liquid in the sauce! Thank you for the recipe!

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Reviewer:

Patty Q.

Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Los Altos, California, USA

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Reviewed: Apr. 19, 2007

Fabulous flavor! The only problem I had was that the sauce didn't really thicken. I think I may have used too much water when I boiled the clams, and I put all of that water into the sauce. Next time I will use less water to boil the clams. However . . . I did save the broth in the freezer for when I make a chowder. Delicious! Thanks for the recipe!

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