Does it seem odd to add bacon to a creamy white clam sauce? It shouldn’t! It adds a lot of flavor to a long standing recipe of mine….
White Clam and Bacon Spaghetti
1 16-ounce package whole wheat spaghetti
4 pieces bacon
1/4 cup extra virgin olive oil
1 onion, diced
1/2 tsp diced dried garlic
3 Tbsp all-purpose flour
10-ounce can baby clams, drained with juice reserved
1 12-ounce can non-fat evaporated milk
2 Tbsp dairy milk
1 Tbsp dried or fresh parsley
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan cheese
Bring a large pot of water to a boil. Break pasta in half and pasta and cook for time on package. Drain.
Meanwhile, in a large non stick skillet cook the bacon over medium heat until crispy. Drain on paper towels and pour off the bacon grease. Do leave the crispy bits in the pan though. Add and heat the olive oil in the skillet over medium heat. Saute the onion until soft and translucent.
Stir in flour and garlic, let cook for a couple minutes and then the reserved clam juice. Gradually blend in the milk. Whisk till smooth, then add parsley and pepper. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the cheese and clams. Combine the sauce with the pasta, tossing to combine.