Serves: 2
Total Calories: 747
1. In a medium saucepan over medium heat, stir clam juice, wine, butter, chili sauce, Worcestershire sauce, celery salt and paprika until butter melts.
2. Add clams and cream cook for 1 to 2 minutes or just until heated through.
3. Serve with additional butter if desired.
To Microwave: In a 2-quart glass bowl, stir clam juice, wine, butter, chili sauce, Worcestershire sauce, celery salt and paprika until blended. Microwave at 100% power (700 watts) for 4 minutes or until mixture is bubbly and butter is melted. Stir in clams and cream. Microwave at 100% power for 2 minutes or just until heated through, stirring once.
This Clam Pan Roast recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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