Macaroni with White Clam Sauce Recipe

// September 3rd, 2006

I took a day off from my online chores yesterday to give way to my offline passions - cooking and watching my Sex and the City DVD’s over and over again.

It’s been months since I cooked any of my meals thanks to my Mom who got too devoted to cooking for me. It’s just yesterday that I thought of experimenting again on whatever ingredients our kitchen has. Since I found a can of Sea Clam, Maling luncheon meat and macaroni, voila! I thought of cooking macaroni with white clam sauce. Actually I thought of just following the white clam sauce recipe the Sea Clam label has. However, after finding out that half of the ingredients were not available, my experimental side got the best of me and I just tried to remember some of the ingredients of the clam soup we ordered from Tai Yan restaurant.

My family liked what I was able to come up with and nobody’s vomiting or anything until now. So I guess this recipe is safe.

Ingredients:

3 cloves of crushed garlic
1 medium chopped white onion
1 tablespoon of crushed ginger
2 cups of sea clam soup
1 cup sea clam meat
1 can of small Maling luncheon meat (cubed)
1 tablespoon cooking oil
1 medium potato (boiled and cubed)
2 cups of elbow macaroni (cook according to pack’s instructions)
3 tablespoons corn starch
1/2 cup water (for corn starch washing)
Salt and pepper to taste

Directions:

1. Saute garlic, white onion and crushed ginger.
2. Then, add clam soup and let it simmer for 5 minutes.
3. Pour corn starch with water. Whisk until sauce thickens.
4. Mix in sea clam meat.
5. Cook macaroni according to its pack’s directions.
6. Pour sauce on macaroni and put cubed luncheon meat and potatoes.

Put in a microwaveable container if you want to store it first. Then, you can heat it in the microwave oven later. Makes 4-5 servings.