White Clam Sauce

• ¼ cup olive oil 
• ¼ cup margarine 
• 3 cloves minced garlic 
• ½ cup water 
• ½ cup parsley, chopped 
• pepper to taste 
• Parmesan cheese 
• 1 teaspoon oregano 
• 1 ½ to 2 tablespoons flour 
• juice from minced clams 
• 2 cups minced clams 
• 2 tablespoons white wine, optional

Heat oil and margarine in skillet, add garlic and cook until translucent. Cool slightly and add water. Stir in parsley, pepper, and oregano. Blend together flour and clam juice to make smooth paste and add to skillet.

Stir well. Add clams and wine, and heat through. Serve over pasta with Parmesan cheese.

Brian Moody makes a “red” version of this recipe by adding one 8 oz. can of tomato sauce.

From What’s Cooking at Moody’s Diner by Nancy Moody Genthner