Busters Recipes

Four Cheese Pasta with Clam Sauce

1 can (28 oz.) Crown Prince Boiled Baby Clams 
1 bottle clam juice 
1/2 cup (4 oz.) white wine (Port, Chardonnay, etc.)
3 slices 1/4" thick lemon, seeds removed
4 TB extra virgin olive oil 
1 pint (2 cups) whipping cream
1 pkg. (8 oz.) cream cheese
1/2 cup (4 oz.) Parmesan cheese, grated
2 ounces Romano cheese, grated
2 oz. Ricotta cheese
1/2 cube (4 TB) butter
1/4 cup fresh oregano, chopped with stems removed
1/2 cup fresh basil, chopped OR 3 TB dried basil 
1/4 cup fresh Italian parsley, chopped with stems removed
4 cloves fresh garlic, finely chopped
cloves fresh garlic, finely chopped

1. Combine clams, clam juice, wine, lemon and olive oil in a large skillet.
Cook over high heat.
Cook down liquid (boil off) by at least 1/2 or more, stirring occasionally.
Remove lemon slices.

2. Combine whipping cream and all cheeses* together in a 2 quart or larger
double boiler top pan.
Cook on high with water in the lower pan boiling. Stir often. Turn down the
heat to low when the
cheese sauce is steamy and ingredients appear creamy.

3. Melt butter on low heat in a small omelet pan. Add oregano, basil, parsley
and garlic. Sauté for
two minutes. Remove from heat.

4. Combine all three mixtures into a half steam table pan or crock pot/slow
cooker. Mix well.
Serve over cooked linguine or your favorite pasta.

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