1 Review

When I read this recipe I just had to give it a try. I really didn't know what to expect from clams in a brown gravy. I was very pleasantly surprised. Even more so because I didn't use the bacon fat. I might use bacon once or twice a year and then it's low fat turkey bacon. Instead I used scant 1 tbsp of a "good fat" margarine and simmered that with water to soften the veggies well. When the water had cooked off I continued by using the clam water and enough tap water to make up what was needed. The only thing that I don't want to forget is to advise you to be careful on the amount of flour. I cut it back to 1/3 cup and that thickened it quite enough. Any more and mine would have been paste. I used the salt and pepper for seasoning. This makes big servings too, I had my dinner and there is plenty left for at least 4 (and maybe 5!) more. I'm pretty sure that the bacon drippings would really increase the flavor curve but I was very happy with the flavor I got without all of the sat fat. Made for Photo Tag.

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Annacia August 26, 2009
Clams N' Gravy