Fettuccine Clam Bake
With all the favourite flavours of an Atlantic clam chowder, this bubbling pasta bake is a surefire hit for both family suppers and entertaining. Serve with romaine salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 516 |
| pro | 20 g |
| total fat | 16 g |
| sat. fat | 9 g |
| carb | 73 g |
| fibre | 5 g |
| chol | 54 mg |
| sodium | 767 mg |
| % RDI: | - |
| calcium | 23% |
| iron | 51% |
| vit A | 34% |
| vit C | 95% |
| folate | 58% |
-
1 can (5 oz/142 g) baby clams
2 tbsp (25 mL) butter
1 onion, chopped
2 stalks celery, chopped
1 sweet red or green pepper, chopped
1 tsp (5 mL) dried savory
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) each salt and pepper
2-1/2 cups (625 mL) milk
3/4 cup (175 mL) corn kernels
8 oz (250 g) fettuccine pasta
Topping:
1 cup (250 mL) fresh bread crumbs
2 tbsp (25 mL) chopped fresh parsley
2 tbsp (25 mL) butter, melted
Lemon wedges
Preparation:
Drain clams, reserving juice; set aside. In saucepan, melt butter over medium heat; cook onion, celery, red pepper and savory, stirring occasionally, until vegetables are tender, about 10 minutes. Sprinkle with flour, salt and pepper; cook, stirring, for 1 minute.
Gradually stir in reserved clam juice and milk until smooth; bring to boil and boil, stirring often, until slightly thickened, about 3 minutes. Stir in clams and corn.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes; drain and return to pot. Stir in sauce until coated. Transfer to 8-inch (2 L) square glass baking dish.
Topping: In small bowl, stir bread crumbs with parsley; drizzle with butter and toss to combine. Sprinkle over pasta. Bake on rimmed baking sheet in 375°F (190°C) oven until bubbly and topping is golden, 15 to 20 minutes. Let stand for 5 minutes. Serve with lemon wedges.
Source
Canadian Living Magazine: November 2002
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