Para white clam sauce

12 oz can evaporated non fat milk
2 6.5 oz cans chopped clams with liquid
1 small finely chopped White or Yellow Onion
1 container Portabella Mushrooms (about 200 grams)
1 medium Zucchini, (about 250 grams)
1-3 T Garlic (depending on how much you love garlic)
.5 T Basil, ground
1 T Pepper, red or cayenne (careful! start with one t, and add to to taste)
1 T Olive Oil
1 T Bragg's liquid animos (can use soysauce/salt instead)
2 T flour (more or less, use as a thickening agent for sauce before serving).

heat up oil in pan on low med to med heat.

Toss in garlic and onion, cook til tender.
Add mushrooms (chopped in bite size chunks) and aminos (salt), sautee until mushrooms have absorbed amino liquid.

Add zuchinni, cut in bite size chunks, and cook about two minutes.

Toss in clam juice, basil and cayenne (this is also where you would toss in any other seasonings you like- oregano, black pepper, etc.). cook about 5 minutes.

Add milk, clams and flour till all warmed (don't over cook the clams-- they'll turn into rubber other wise-- about 2 minutes? start with 1 t of flour and add until thickness you like).



Somtimes I add oregano, parsely, sage or fennel for a little more kick.

Serving Size: makes 6 1 cup servings

MY FAVORITE WAY TO SERVE: Over 1 cup of cooked spaghetti squash with 1 oz of shredded smoked gouda cheese and about .25 cup chopped fresh red bell pepper. the bell pepper and squash add a slight sweetness and the smoked gouda really layers some complex flavor.