Read the Prego labels.
usually a lot of added slat and or sugar.
Of course, now and then is ok, but we like Linguine with clams often. Sometimes red, sometimes white sauce.
Your fritters look nice and brown Dave. Was the oil hot enough to crisp them up?
Now I also want potato pancakes (Latkes). Thanks a lot!
Can you make a basic white(bechemel)sauce? Alfredo is a type of mornay sauce, with itlaian cheeses, rather than swiss, or guyere'.
Brown equal parts of butter and flour to make a rouix. This cooks the flour so it doesn't taste raw. When it is light tan in color, add milk, cream, or both, and garlic if desired. If you scorch garlic with butter, or oil, it gets bitter.
Simmer until thickened. When you draw a line on the back of a wooden spoon and it stays dry, it's ready for adding cheese. Parmesan, romano, both, and or fontina. provolone or mozzarella get stringy. Salt & pepper to taste.
When I make red clam sauce, I make a basic marinara, but add clam juice, and anchovies. Just a few, and cut back on the salt. San Marzano tomatoes are best, but pricey. Dei Fratelli crushed are fine. Add a small can of tomato paste, some red wine (Lambrusco), and water.
For white clam sauce, I use clam juice, white wine, garlic, and be sure to rinse those sandy clams well. A tablespoon of lemon juice, and anchovies again.
